The Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe is a delightful combination of tender, savory filling wrapped inside pillowy, golden buns that crisp up beautifully on the pan. This dish perfectly balances the fresh crunch of cabbage with the delicate texture of vermicelli noodles, all brought together by warm, nutty notes of toasted sesame oil. It’s a wonderful vegan treat that feels indulgent yet light, making it perfect for any meal or snack time. Once you get the hang of the techniques, these buns become your new go-to for a comforting, flavorful bite that feels like a warm hug.
Ingredients You’ll Need
These ingredients are refreshingly simple yet play crucial roles in making the Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe sing with flavor and texture. Each element adds a unique touch, from the chewy softness of the dough to the aromatic, crunchy vegetable filling.
- All-purpose flour (3 cups): The foundation for soft, elastic buns that hold their shape through pan-frying.
- Instant dry yeast (2 tsp): Ensures a light, fluffy dough through gentle rising.
- Sugar (2 tbsp): A hint of sweetness that feeds the yeast and balances savory flavors.
- Salt (1/2 tsp for dough, plus more for filling): Enhances all the natural flavors.
- Roasted sesame seeds (1 tbsp plus 1 tbsp for filling): Adds nutty crunch and a delightful aroma.
- Warm soy milk (1 cup): A creamy vegan alternative that softens the dough beautifully.
- Toasted sesame oil (1 tbsp for dough, 2 tbsp for filling): Infuses that irresistible toasted nuttiness.
- Neutral oil (1 tbsp for cooking): Perfect for crisping the buns without overpowering their delicate flavor.
- Raw shredded cabbage (6 cups): Provides a fresh, slightly sweet, crunchy filling base.
- Uncooked vermicelli noodles (3.5 oz): Adds satisfying texture and soaks up all the savory goodness.
- Finely shredded carrot (1 cup): Brings natural sweetness and vibrant color.
- Chopped scallions or chives (1/2 cup): Brightens the filling with a mild onion-like bite.
- Soy sauce (1 tbsp): Grounds the filling with savory depth and umami richness.
How to Make Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe
Step 1: Prepare the Dough
Start by whisking together the dry ingredients in a large bowl—flour, yeast, sugar, salt, and roasted sesame seeds. Creating a well in the center invites pouring in the warm soy milk and toasted sesame oil, which you gradually incorporate to form a soft, elastic dough. This dough is your blank canvas, full of promise for fluffy, pan-fried buns.
Step 2: Let the Dough Rise
Shape your dough into a smooth ball and cover it with a damp towel to keep it cozy. Leaving it to rise for at least 2 hours allows the yeast to work its magic, expanding the dough and creating that tender crumb that makes each bite feel like a little cloud.
Step 3: Prepare the Vermicelli Noodles
While the dough rises, soak the vermicelli noodles in boiling water for 7 to 8 minutes until tender but not mushy. Drain and chop these slippery strands into smaller pieces to blend perfectly with the vegetable filling.
Step 4: Cook the Filling
Heat a tablespoon of neutral oil in a pan over medium-high heat, then toss in the shredded cabbage, carrots, and scallions. Sauté for about 4 to 5 minutes until the veggies soften and start to marry their flavors. Add in the chopped vermicelli, soy sauce, salt, toasted sesame oil, and extra roasted sesame seeds, stirring everything gently for another 2 to 3 minutes. Remember to drain any excess liquid; you want your filling flavorful but not soggy.
Step 5: Roll the Dough and Assemble
Once your dough has doubled in size, punch it down gently and divide it into 12 or 16 even pieces, depending on your preferred bun size. Roll each piece into a smooth ball, then flatten and roll out into circular wrappers about 3 to 5 inches in diameter—thin enough for tender buns but sturdy enough to hold the filling.
Step 6: Fill and Seal the Buns
Place 2 to 3 tablespoons of filling in the center of each wrapper. Pinch and twist the edges carefully to seal each bun tightly, then lightly press down the tops to give them their classic shape. Keep the buns covered with a towel to prevent drying while you finish assembling.
Step 7: Pan-Fry to Perfection
Heat a pan over medium heat with about 1 tablespoon of oil for every 4 buns. Arrange the buns seam-side down and cook for 4 to 5 minutes until the bottoms have reached a beautiful golden brown crispness. Flip and cook the other side similarly, allowing those velvety buns to develop a stunning pan-fried finish all around.
How to Serve Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe
Garnishes
Elevate your buns by sprinkling extra roasted sesame seeds on top or adding a sprinkle of finely chopped fresh scallions. These little touches add texture contrast and bright visual appeal that make every bite exciting.
Side Dishes
The joyful heartiness of these buns pairs beautifully with crisp Asian-style cucumber salad or a tangy, refreshing kimchi. A light dipping sauce made from soy sauce, rice vinegar, and a hint of chili oil is also a fantastic companion to enhance each bite.
Creative Ways to Present
Try stacking these buns on a bamboo steamer lined with parchment paper for a lovely rustic presentation, or serve them alongside a colorful platter of pickled vegetables and fresh herbs for a vibrant, communal dining experience that encourages sharing and smiles all around.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the buns in an airtight container in the refrigerator. They stay delicious for up to 3 days, making them perfect for quick lunches or a savory snack between meals.
Freezing
You can freeze unpan-fried buns by arranging them on a baking tray to freeze individually, then transferring them to a freezer bag. This method allows you to grab a few buns at a time for a fast, homemade snack that only needs reheating.
Reheating
To reheat, gently steam the buns for 5 to 7 minutes to restore their softness and moisture. Alternatively, pan-fry them over medium heat with a little oil to recapture that crisp exterior, ensuring they taste just like freshly made.
FAQs
Can I use regular milk instead of soy milk in this recipe?
Yes, regular milk can be used if you don’t need the buns to be vegan. However, soy milk or another non-dairy milk maintains the vegan integrity and adds a subtle sweetness that complements the filling well.
What’s the best way to prevent the buns from sticking while frying?
Make sure your pan is hot and you use enough oil to create a non-stick surface. Also, placing the buns seam-side down first seals them and helps prevent sticking during cooking.
Can I substitute cabbage with other vegetables?
Absolutely! While cabbage offers a lovely crunch and mild flavor, you can mix in napa cabbage, bok choy, or even finely diced mushrooms for a personal twist on the filling.
How do I know when the dough has risen enough?
Look for the dough to double in size and feel airy and soft to the touch — gently pressing with your finger should leave a slight indentation that springs back slowly to indicate it’s ready.
Are these buns suitable for freezing after cooking?
While freezing cooked buns is possible, they may lose some crispness upon reheating. Freezing before pan-frying typically retains the best texture and flavor after reheating.
Final Thoughts
This Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe is a total crowd-pleaser—heartwarming, crisp, and bursting with flavors that make you want to go back for more. Whether you’re cooking for a cozy night in or impressing friends with homemade vegan delights, these buns deliver comfort and joy in every bite. Dive in and make this recipe your own; you won’t regret it!
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Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 buns
- Category: Snack
- Method: Frying
- Cuisine: Asian
- Diet: Vegan
Description
These Vegan Pan-Fried Buns feature a fluffy homemade dough filled with a savory mixture of shredded cabbage, vermicelli noodles, carrots, and scallions. The buns are lightly pan-fried to achieve a golden, crispy exterior while maintaining a tender, flavorful filling inside. A perfect plant-based snack or appetizer that’s both satisfying and healthy.
Ingredients
Dough
- 3 cups all-purpose flour (375 g)
- 2 tsp instant dry yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tbsp roasted sesame seeds
- 1 cup warm soy milk or other non-dairy milk
- 1 tbsp toasted sesame oil or neutral oil
Filling
- 6 cups raw shredded cabbage (from 1/2 large head of cabbage)
- 3.5 oz uncooked vermicelli noodles (100 g)
- 1 cup finely shredded or grated carrot (150 g)
- 1/2 cup chopped scallions or chives (25 g)
- 1 tbsp soy sauce
- 2 tsp salt or to taste
- 1 tbsp roasted sesame seeds
- 2 tbsp toasted sesame oil
For Cooking
- 1 tbsp neutral oil for cooking
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Create a well in the center and pour in the warm soy milk along with the toasted sesame oil or neutral oil. Mix thoroughly to form a smooth dough.
- Let the dough rise: Shape the dough into a ball, cover it with a damp towel, and let it rise in a warm place for at least 2 hours or until it doubles in size.
- Soak the vermicelli noodles: Place the vermicelli noodles in boiling water for 7-8 minutes until softened. Drain well and chop the softened noodles into small pieces for easier incorporation into the filling.
- Cook the filling: Heat 1 tablespoon of neutral oil in a pan over medium-high heat. Add the shredded cabbage, grated carrot, and chopped scallions. Sauté for 4-5 minutes until the vegetables are tender. Stir in the cooked vermicelli noodles, soy sauce, salt to taste, toasted sesame oil, and roasted sesame seeds. Cook for an additional 2-3 minutes, then drain any excess liquid before removing the filling from heat.
- Shape the buns: Punch down the risen dough and divide it into 12 to 16 equal pieces. Roll each piece into a ball, then flatten and roll out each one into circular wrappers about 3-5 inches in diameter.
- Fill and seal the buns: Place 2-3 tablespoons of the prepared filling in the center of each wrapper. Pinch and twist the edges to seal the filling inside, forming a bun shape. Lightly press down the top of each bun to flatten slightly. Cover the buns with a towel to prevent them from drying out.
- Pan-fry the buns: Heat a pan over medium heat and add 1 tablespoon of oil for every 4 buns. Place the buns seam-side down in the pan and cook for 4-5 minutes until the bottom becomes golden brown and crisp. Flip the buns carefully and cook the other side until it is golden brown as well.
Notes
- Ensure the soy milk is warm but not hot to activate the yeast effectively without killing it.
- You can substitute the soy milk with any other non-dairy milk such as almond or oat milk for different flavor profiles.
- Adjust the salt in the filling to your taste, remembering that soy sauce adds saltiness.
- Use a non-stick pan or a well-seasoned skillet to prevent sticking during pan-frying.
- If the dough is sticky, lightly flour your hands and the rolling surface to make shaping easier.
- For a crisper bottom, cover the pan with a lid briefly after placing the buns seam-side down to help cook the insides through.
- These buns are best served warm and can be paired with soy sauce or chili sauce for dipping.
