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
Scale
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.
