Pan-Fried Cabbage and Noodle Buns
Delicious Pan-Fried Cabbage and Noodle Buns filled with veggies and vermicelli noodles, wrapped in homemade dough.
Equipment
- large bowl
- Pan
- Lid
- Rolling pin
- Strainer
- Tray
Ingredients
Dough
- 3 cups all-purpose flour 375 g
- 2 teaspoon instant dry yeast opened pack can be stored in the freezer for future use
- 2 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon roasted sesame seeds
- 1 cup warm soy milk or other non-dairy milk
- 1 tablespoon toasted sesame oil or neutral oil
Filling
- 1 tablespoon neutral oil for cooking
- 6 cups raw shredded cabbage from ½ large head of cabbage
- 3.5 oz uncooked bundles of vermicelli noodles 100g total
- 1 cup finely shredded or grated carrot 150g
- ½ cup chopped scallions or chives 25g
- 1 tablespoon soy sauce
- 2 teaspoon salt or to taste
- 1 tablespoon roasted sesame seeds
- 2 tablespoon toasted sesame oil
Instructions
Preparing the Dough
- In a large bowl, mix together all dry ingredients. Create a well in the center and then pour in the warm milk and oil while mixing. Keep mixing until a dough is formed.
- Shape the dough into a ball, then place it in a bowl. Cover it with a damp towel and let it rest for at least 2 hours to let the dough rise.
Cooking the Filling
- Soak dry vermicelli noodles in boiling hot water for 7-8 minutes or until cooked. Drain excess water. Roughly chop the noodles into small ½ inch long pieces.
- Heat a pan. Add in 1 tablespoon neutral oil. When the oil is hot, add in the chives, carrots, and cabbage. Cook over medium high heat for 4-5 minutes until the carrots are tender. Add in noodles. Pour in the soy sauce, salt, and oil.
- Mix well with a wooden spoon or spatula and cook for another 2-3 minutes over medium heat. Adjust seasoning based on desired taste.
- Transfer to a strainer to drain excess liquid from the vegetables then set aside to cool while you prepare the wrappers.
Preparing the Wrappers
- Take the dough out of the bowl then stretch into a large ring. Punch a hole in the centre of the dough.
- Slice the dough into 12 or 16 pieces. Each piece will be around 50g for 12 pieces, or 38g for 16 pieces.
- Roll or shape each piece of dough into a ball.
- To make a wrapper, press down on the ball of dough and lightly flatten it over the surface.
- Roll out the dough to a 3-4 inch diameter (for 38g wrapper) or 4-5 inches (for 50g wrapper). Place the rolled out wrappers on a tray.
Making the Buns
- Take a rolled out piece of wrapper and place around 2-3 tablespoon of filling into the center. Crease the edges of the wrapper and pinch to seal the buns.
- Once sealed, place back on the tray and cover with a towel to prevent drying out.
Cooking the Buns
- Heat a pan with a lid, add in 1 tablespoon of oil for every 4 buns. When hot, add in the buns creased-side first and cook over medium heat for 4-5 minutes until golden brown.
- Carefully pour 4 tablespoon of water into the pan and immediately cover to steam the buns until water evaporates, about 5-6 minutes.
- Take out the buns, repeat for remaining ones and enjoy while hot.
Notes
Place cooked buns in an air-tight container, refrigerate for up to 5 days, and reheat as desired. You can freeze cooked buns and reheat directly without thawing.
Nutrition
Serving: 1bunCalories: 135kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 432mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 26IUVitamin C: 10mgCalcium: 24mgIron: 1mg
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