The sizzling sound of oil meeting dough is like music to my ears. There’s something incredibly satisfying about crafting your very own Vegan Pan-Fried Cabbage and Noodle Buns (生煎包, Shēng jiān bāo) right in your kitchen. Bursting with a savory filling of tender cabbage and chewy vermicelli noodles, these buns are not just easy to make; they are also a delightful nod to the vibrant street food culture of Taipei! Best of all, they come with double perks: they’re freezer-friendly, making future meals a breeze, and they’re the perfect dish to impress friends at your next gathering. So, are you ready to transform a simple afternoon into a culinary adventure? Let’s dive in!

Why Try These Pan-Fried Buns?

Deliciously Unique: These vegan pan-fried buns bring a unique twist to traditional dumplings, showcasing a magical blend of cabbage and vermicelli noodles.
Freezer-Friendly: Make a big batch and freeze them for quick future snacks – perfect for busy days!
Crowd-Pleasing Treat: Guests will rave about these savory bites, making them a fantastic option for parties or family meals.
Quick and Easy: Ready in under an hour, these buns fit perfectly into your busy schedule while still serving up deliciousness.
Health-Conscious Choice: Packed with veggies and made without animal products, these buns are a guilt-free indulgence.
Add a side of your favorite dipping sauce for an extra flavor kick! If you’re looking for more delicious meals, check out my Ground Beef Rice or Southern Style Cabbage for hearty options.

Pan-Fried Cabbage and Noodle Buns Ingredients

For the Dough
• All-Purpose Flour – 3 cups / 375 g; this provides the perfect structure for the buns. Substitution Note: May use a gluten-free flour blend for a tasty alternative.
• Instant Dry Yeast – 2 tsp; helps the dough rise, creating a light and airy texture. Storage Note: You can store it in the freezer for longer freshness.
• Sugar – 2 tbsp; a key ingredient that balances flavors and feeds the yeast for browning.
• Salt – 1/2 tsp; enhances the overall flavor of the dough.
• Roasted Sesame Seeds – 1 tbsp; adds delightful nutty notes and texture.
• Warm Soy Milk – 1 cup; activates the yeast and keeps the dough moist. Substitution Note: Any non-dairy milk works beautifully here.
• Toasted Sesame Oil – 1 tbsp; imparts depth of flavor to the dough. Substitution Note: Can replace with any neutral oil if needed.
• Neutral Oil for Cooking – 1 tbsp; essential for sautéing the filling without overpowering flavors.

For the Filling
• Raw Shredded Cabbage – 6 cups; this is the star ingredient, providing volume and a tender texture.
• Vermicelli Noodles – 3.5 oz / 100 g; adds a wonderful chewiness to the filling.
• Finely Shredded Carrot – 1 cup / 150 g; brings sweetness and vibrant color to the mix.
• Chopped Scallions or Chives – 1/2 cup / 25 g; contributes freshness and a mild onion flavor.
• Soy Sauce – 1 tbsp; enhances the umami flavor, making the filling irresistible.
• Salt – 2 tsp or to taste; for additional seasoning in the filling.
• Roasted Sesame Seeds – 1 tbsp; for a sprinkle of goodness right in the filling.

Step‑by‑Step Instructions for Vegan Pan-Fried Cabbage and Noodle Buns

Step 1: Prepare the Dough
In a large bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of instant dry yeast, 2 tablespoons of sugar, and ½ teaspoon of salt. Make a well in the center and pour in 1 cup of warm soy milk and 1 tablespoon of toasted sesame oil. Mix until a dough forms. Knead for about 5-7 minutes until smooth. Cover with a damp towel and let rise for 2 hours in a warm place until doubled in size.

Step 2: Cook the Filling
While the dough rises, soak 3.5 oz of vermicelli noodles in boiling water until tender, approximately 5 minutes. Drain and chop them into small pieces. In a skillet, heat 1 tablespoon of neutral oil over medium heat. Sauté 6 cups of raw shredded cabbage, 1 cup of finely shredded carrot, and ½ cup of chopped scallions for 4-5 minutes until the veggies soften. Add the noodles, 1 tablespoon of soy sauce, and 2 teaspoons of salt. Stir well to combine and cook until flavorful.

Step 3: Prepare the Wrappers
Once the dough has risen, turn it out onto a floured surface and divide it into 12-16 equal pieces. Roll each piece into a ball and then flatten it into a circle, about 3-5 inches in diameter. Place the wrappers on a floured tray, ensuring they do not touch each other to avoid sticking. Keep the wrappers covered with a damp cloth while preparing the buns to maintain moisture.

Step 4: Assemble the Buns
Take one wrapper and place a generous spoonful of the filling in the center. Fold the edges of the wrapper up and pinch them together to seal the bun, twisting the top to secure. Repeat this process for the remaining wrappers and filling, ensuring each bun is tightly sealed to prevent leakage during cooking.

Step 5: Cook the Buns
In a non-stick skillet, heat 1 tablespoon of oil over medium-high heat. Carefully place the buns crease-side down in the pan, ensuring they don’t touch each other. Fry for about 3-4 minutes, or until the bottoms turn golden brown. Then, add about ½ cup of water to the skillet, cover immediately, and let steam for 5-6 minutes, or until the buns are fully cooked and fluffy.

Step 6: Serve the Buns
Once cooked, remove the buns from the skillet and transfer them to a serving plate. These Vegan Pan-Fried Cabbage and Noodle Buns are best enjoyed hot! Pair them with a dipping sauce made from soy sauce, sugar, chili sauce, and sesame seeds for an extra boost of flavor.

What to Serve with Vegan Pan-Fried Cabbage and Noodle Buns

These delightful buns become an even more scrumptious meal when paired with the right sides or drinks to enhance your dining experience.

Soy Dipping Sauce: A simple mix of soy sauce, sesame oil, and a hint of sugar elevates the flavor of each bite.
Crispy Asian Slaw: Crunchy cabbage, carrots, and scallions tossed in a light vinegar dressing add refreshing contrast to the soft buns.
Marinated Edamame: Seasoned with sea salt and a splash of soy sauce, these protein-packed beans make for a tasty, easy side.
Vegetarian Fried Rice: The hearty flavors of fried rice, mixed with vegetables and tofu, create a comforting option alongside the buns.
Cucumber Salad: A refreshing salad with crisp cucumbers and a tangy dressing balances the savory richness of the filling.
Hot Tea: A soothing cup of green or jasmine tea complements the flavors and brings a warm, inviting touch to your meal.
For dessert, consider sweet mango sticky rice, which offers a delightful end to this satisfying experience, perfectly rounding out the meal!

Variations & Substitutions for Pan-Fried Cabbage and Noodle Buns

Feel free to explore these creative variations that will infuse your buns with delightful new flavors and textures!

Veggie Swap: Substitute the cabbage with bamboo shoots, shiitake mushrooms, or spinach for an exciting twist. Each choice brings its unique crunch and taste to the filling!
Protein Boost: Add tofu or tempeh for a protein-packed filling that keeps you satisfied longer. Crumble it and sauté with the veggies for a heartier snack.
Spicy Kick: Add chili paste or powder to the filling for a spicy version that tantalizes the taste buds. Just be mindful of how much you add—balance is key!
Herb Infusion: Mix in some fresh basil or cilantro into your filling to give it a fragrant, herbal note that brightens up the dish. This will make each bite aromatic and refreshing.
Sweet Twist: Try adding a touch of caramelized onions or sweet corn to the vegetable filling for a hint of sweetness that pairs well with the savory cabbage.
Flour Variants: Use a gluten-free flour blend in place of all-purpose flour to accommodate gluten sensitivities without compromising taste or texture.
Nutty Flavor: Replace part of the oil with peanut or almond oil in the filling for a delightful nuttiness that enhances the overall experience.
Fermented Flavor: Incorporate a tablespoon of kimchi or sauerkraut into your filling for an extra tangy flavor punch that takes these buns to another level! This gives a nice fermented kick and enhances depth.

If you’re looking for more delicious ideas, consider exploring my Street Style Noodles or Garlic Chicken Noodles for heartier meal inspirations!

Expert Tips for Pan-Fried Cabbage and Noodle Buns

Knead Well: Ensuring thorough kneading of the dough will create a better texture, leading to softer and fluffier buns.
Prevent Sticking: If the wrappers start getting sticky, dust your surface and rolling pin with flour to maintain their shape and prevent them from clinging together.
Taste First: Before sealing the buns, taste the filling to adjust seasoning — a small tweak can elevate the overall flavor of your pan-fried cabbage and noodle buns.
Steam Immediately: After frying, add water and steam the buns right away to keep them moist and prevent any drying out.
Batch Cooking: Consider making a double batch! These buns freeze beautifully, making for an easy meal option on busy days.

Make Ahead Options

These Vegan Pan-Fried Cabbage and Noodle Buns are perfect for meal prep enthusiasts! You can prepare the dough and filling up to 24 hours in advance; simply store the dough covered in the refrigerator to maintain its elasticity and keep the filling in an airtight container to prevent drying out. You can also assemble the buns and refrigerate them before cooking, saving you time when it’s time to serve. Just remember to steam them immediately after frying for about 5-6 minutes for that fluffy finish. By prepping ahead, you’ll have a delicious snack ready to go on busy weeknights, making home cooking a breeze!

How to Store and Freeze Pan-Fried Cabbage and Noodle Buns

Fridge: Store leftover buns in an airtight container for up to 5 days to keep them fresh and delicious.

Freezer: For longer storage, freeze the buns individually on a baking sheet until solid, then transfer them to a freezer bag or container for up to 3 months.

Reheating: To enjoy, reheat from frozen by steaming or pan-frying with a splash of water for 5-7 minutes until heated through.

Thawing: If pre-frozen, thaw them in the fridge overnight or reheat directly from the freezer—perfect for those quick meal moments!

Pan-Fried Cabbage and Noodle Buns Recipe FAQs

What type of cabbage is best for the filling?
Absolutely! For these buns, I recommend using Napa cabbage for its tender leaves and sweet flavor. However, regular green cabbage works wonderfully too. Just make sure it’s fresh, with no dark spots or wilting.

How long can I store the buns in the refrigerator?
Very! You can store the leftover pan-fried cabbage and noodle buns in an airtight container in the fridge for up to 5 days. Just make sure to reheat them with a little splash of water to maintain moisture.

Can I freeze the uncooked buns?
Yes, indeed! To freeze uncooked buns, arrange them on a floured tray, ensuring they don’t touch. Freeze until solid, then transfer to a freezer bag for up to 3 months. To cook, simply steam them straight from the freezer for about 7-8 minutes until they’re fluffy.

How do I troubleshoot if the dough isn’t rising?
If your dough isn’t rising, there are a couple of things to check. First, ensure the yeast is active; you can test this by dissolving it in warm water with a pinch of sugar – it should become frothy within 10 minutes. Also, the warm soy milk should not be too hot, as it can kill the yeast. If the temperature is around 110°F (43°C), that’s perfect. If the dough isn’t rising after mixing, give it more time or find a warmer spot in your kitchen.

Are these buns suitable for people with gluten allergies?
Of course! You can substitute the all-purpose flour with a gluten-free flour blend. Do keep in mind that the texture may slightly vary, but they’ll still be scrumptious. Just ensure all other ingredients are also gluten-free, particularly the soy sauce, which can contain gluten.

What dipping sauce pairs well with these buns?
For an extra flavor kick, I often make a simple dipping sauce with equal parts soy sauce and vinegar, mixed with a hint of chili sauce and a sprinkle of sesame seeds. It wonderfully complements the savory filling, elevating your pantry-fried cabbage and noodle buns to new delicious heights!