If you are looking for a delicious, comforting snack that combines crispy, golden exteriors with a savory, tender filling, look no further than this Pan-Fried Cabbage and Noodle Buns Recipe. These little pockets of joy bring together finely shredded cabbage, flavorful noodles, and a blend of Asian-inspired seasonings all wrapped up in pillowy dough, then pan-fried to perfection. Whether you are craving a quick bite or something special to share with friends, this recipe is guaranteed to become a household favorite with its perfect balance of textures and inviting aroma.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the Pan-Fried Cabbage and Noodle Buns Recipe. Each element is simple but essential, contributing vibrant flavors, delightful textures, and that lovely golden color that makes these buns irresistible.
- 2 cups finely shredded green cabbage: Sweating the cabbage with salt draws out extra moisture and softens it for the perfect filling texture.
- 1 teaspoon salt: Used to sweat the cabbage and season the filling subtly.
- 1 tablespoon vegetable oil: For sautéing garlic and cabbage, adding a slight richness without overpowering flavors.
- 2 cloves garlic, minced: Infuses the filling with aromatic depth and warmth.
- 1 cup cooked ramen or rice noodles, chopped: Adds a chewy, satisfying bite to complement the softness of the cabbage.
- 2 green onions, thinly sliced: Offers a fresh, mild onion taste and a pop of color.
- 1 tablespoon soy sauce: Brings umami and saltiness that ties all ingredients together beautifully.
- 1 teaspoon sesame oil: Adds a nutty richness that lifts the filling’s flavor profile.
- 1/2 teaspoon sugar: Balances savory notes with a touch of humidity.
- 1/4 teaspoon white pepper: Provides gentle heat and aromatic spice.
- 1 package refrigerated biscuit dough (8 pieces) or homemade yeast bun dough: The soft, pillowy wrapper that holds your delicious filling—choose your favorite!
- 2 tablespoons water: For sealing the bun edges tightly to keep the filling secure.
- 2 tablespoons oil: For pan-frying to a golden, crisp finish.
How to Make Pan-Fried Cabbage and Noodle Buns Recipe
Step 1: Prepare the Cabbage Filling
Start by placing the shredded cabbage in a colander and sprinkling it with salt. Let it sit for about 10 minutes to draw out moisture. This step is crucial for preventing soggy buns and concentrating the cabbage’s flavor. Afterward, press the cabbage with a clean towel or paper towels to remove any excess liquid—dry filling means a better texture. Next, heat a tablespoon of vegetable oil in a skillet on medium and sauté the minced garlic for 30 seconds until fragrant. Add your cabbage to the pan and cook for about 3 to 4 minutes until softened but not mushy.
Step 2: Stir in the Noodles and Seasonings
Once the cabbage is tender, incorporate the chopped cooked noodles and sliced green onions to the pan. Stir in soy sauce, sesame oil, sugar, and white pepper—all these seasonings bring out a perfect Asian-inspired umami blend that makes the filling irresistibly tasty. Cook everything together for another 2 minutes, then transfer the filling out of the heat to cool slightly. Cooling makes handling the filling easier for the next step.
Step 3: Shape and Seal the Buns
Flatten each biscuit dough piece into a circle about 4 inches wide using your hands or a rolling pin. Spoon roughly 2 tablespoons of the cabbage and noodle filling into the center of each dough round. Bring the edges up and pinch them together tightly to seal the filling inside. Securing the edges properly is essential to prevent the filling from escaping during cooking. Repeat this process with the remaining dough and filling until you have eight neat buns.
Step 4: Pan-Fry to Perfection
Heat 2 tablespoons of oil in a nonstick skillet over medium heat. Place buns seam-side down in the pan and cook for 2 to 3 minutes until the bottoms turn golden brown and crisp. Carefully pour in 1/4 cup of water and immediately cover the skillet with a lid to steam the buns for about 5 minutes. The steam finishes cooking the dough and warms all the filling inside. Remove the lid and continue cooking uncovered for another 2 to 3 minutes to re-crisp the bottoms. This combination of frying and steaming delivers that wonderful contrast between crunchy and soft that makes this Pan-Fried Cabbage and Noodle Buns Recipe so special.
How to Serve Pan-Fried Cabbage and Noodle Buns Recipe
Garnishes
To elevate the presentation and flavor, sprinkle chopped fresh cilantro or extra sliced green onions on top. A drizzle of chili oil or a dusting of toasted sesame seeds adds a fantastic pop of color and spice. These small touches make the dish look as irresistible as it tastes.
Side Dishes
This recipe pairs beautifully with light, refreshing sides like Asian slaw or cucumber salad to balance the richness of the buns. A bowl of hot miso soup or a crisp seaweed salad also complements the flavors perfectly, making for a satisfying meal experience.
Creative Ways to Present
Serve these buns arranged in a bamboo steamer basket for an authentic vibe, or stack them on a rustic wooden board to showcase their golden charms. For a fun twist, offer a variety of dipping sauces like soy sauce, hoisin, or spicy mayo to make dining interactive and delightful.
Make Ahead and Storage
Storing Leftovers
Leftover buns can be stored in an airtight container in the refrigerator for up to 3 days. Before refrigerating, make sure they have cooled completely to avoid condensation that could make the dough soggy.
Freezing
If you want to enjoy the Pan-Fried Cabbage and Noodle Buns Recipe later, freeze the cooked buns in a single layer on a baking sheet. Once solid, transfer them to a resealable freezer bag or airtight container. They keep well for up to 2 months and freeze beautifully without losing flavor or texture.
Reheating
For best results, reheat frozen or refrigerated buns by pan-frying again in a little oil over medium heat until warmed through and crisp on the bottom. Alternatively, steam them gently or microwave covered, but note that this might soften the crust slightly.
FAQs
Can I use different vegetables in the filling?
Absolutely! Feel free to add shredded carrots, chopped mushrooms, or diced tofu to the filling. These additions complement the cabbage and noodle base wonderfully and add extra nutrition and flavor.
What if I don’t have biscuit dough?
You can substitute with homemade yeast dough or even dumpling wrappers for a thinner, more delicate shell. Just be mindful that cooking times and techniques may vary slightly depending on dough thickness.
Is this recipe vegetarian?
Yes, this Pan-Fried Cabbage and Noodle Buns Recipe is completely vegetarian. The flavor comes from a combination of soy sauce, sesame oil, and fresh vegetables, making it a meat-free delight.
Can I make these buns vegan?
Definitely! Just ensure your dough doesn’t contain dairy or eggs, and use vegetable oil instead of butter. The filling is naturally vegan-friendly.
How do I prevent the buns from becoming soggy?
Sweating and thoroughly drying the cabbage is key to avoiding sogginess. Also, pan-frying the buns before steaming and then finishing with an uncovered crisping step keeps the bottoms delightfully crunchy.
Final Thoughts
This Pan-Fried Cabbage and Noodle Buns Recipe is a fantastic way to bring a touch of Asian-inspired comfort food into your kitchen. With its crispy, golden shell and savory filling, it’s an inviting snack or appetizer that’s both satisfying and easy to customize. Trust me, once you make these buns, they’ll quickly become your go-to for cozy evenings or sharing with friends. Give them a try and enjoy every delicious bite!
Print
Pan-Fried Cabbage and Noodle Buns Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 buns
- Category: Snack, Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
Delicious pan-fried cabbage and noodle buns featuring a soft, flaky exterior stuffed with a savory mixture of sautéed cabbage, garlic, noodles, and green onions. These Asian-inspired vegetarian buns make a perfect snack or appetizer, combining crispy pan-fried bottoms with tender steamed tops for an irresistible texture and flavor.
Ingredients
Filling
- 2 cups finely shredded green cabbage
- 1 teaspoon salt (for sweating cabbage)
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 cup cooked ramen or rice noodles, chopped
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
Dough & Pan Frying
- 1 package refrigerated biscuit dough (8 pieces) or homemade yeast bun dough
- 2 tablespoons water (for sealing buns)
- 2 tablespoons oil (for pan-frying)
Instructions
- Sweat the cabbage: Place the shredded cabbage in a colander, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Then squeeze the cabbage dry using a clean towel or paper towels to remove as much liquid as possible.
- Sauté the filling: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the cabbage and cook for 3–4 minutes until softened. Add chopped noodles, green onions, soy sauce, sesame oil, sugar, and white pepper. Cook for an additional 2 minutes, then remove from heat and allow the filling to cool slightly.
- Prepare and fill the buns: Flatten each biscuit dough round into a 4-inch circle. Spoon 2 tablespoons of the cooled filling into the center of each circle. Gather the edges of the dough carefully and pinch to seal the buns tightly, ensuring no filling escapes. Repeat this process with all dough pieces and filling.
- Pan-fry and steam the buns: Heat 2 tablespoons of oil in a nonstick skillet over medium heat. Place buns seam-side down in the skillet and cook for 2–3 minutes until golden brown on the bottoms. Carefully add 1/4 cup water to the skillet, cover with a lid, and steam the buns for 5 minutes to cook the dough through. Remove the lid and continue cooking uncovered for another 2–3 minutes to crisp the bottoms again.
- Serve warm: Remove the buns from the skillet and serve immediately while warm for the best texture and flavor.
Notes
- For extra flavor and texture, add shredded carrots, mushrooms, or tofu to the filling mixture.
- You can substitute dumpling wrappers for biscuit dough if you prefer a thinner, more delicate bun shell.
- These buns freeze well after cooking—simply reheat in a pan or a steamer for convenient future snacks.
