If you’ve ever craved a snack that’s crispy on the outside, tender and savory inside, and bursting with cozy, comforting flavors, then the Pan-Fried Cabbage and Noodle Buns Recipe is your new best friend. These delightful buns combine thinly sliced green cabbage, aromatic ginger, garlic, and soft noodles encased in pillowy dough, pan-fried to golden perfection and steamed to fluffy goodness. Each bite offers that incredible combination of textures and flavors, making it a perfect vegetarian street food you can easily whip up at home. Trust me, once you try these, you’ll be making them over and over.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and each one plays a special role in building the dish’s signature taste and texture. From the crunchy, fresh cabbage to the tender noodles and the fragrant seasonings, everything works harmoniously.
- Vegetable oil: Essential for sauteing the cabbage and ensuring the buns get that irresistible crispy bottom.
- Green cabbage: Thinly sliced for perfect tenderness and a mild, slightly sweet bite that pairs beautifully with the noodles.
- Green onions: Finely chopped to add a fresh, oniony kick that lifts the filling.
- Garlic: Minced to infuse the filling with a subtle warmth and depth of flavor.
- Grated ginger: Offers a gentle zing that complements the savory and sweet notes perfectly.
- Cooked noodles (ramen or rice noodles): These provide the chewy texture and bulk, making the buns hearty and satisfying.
- Soy sauce: Adds salty umami goodness to tie all the ingredients together.
- Sesame oil: A splash lends a nutty, aromatic finish that makes these buns truly special.
- Sugar: Balances the savory and salty elements by adding a hint of sweetness.
- Black pepper: A pinch for a subtle heat to awaken your taste buds.
- Salt: To enhance and bring out the natural flavors in the filling.
- Refrigerated biscuit dough or homemade bun dough: The soft, pliable exterior that wraps up the filling and crisps wonderfully when pan-fried.
How to Make Pan-Fried Cabbage and Noodle Buns Recipe
Step 1: Preparing the Filling
Start by heating a tablespoon of vegetable oil in a skillet over medium heat. Add the thinly sliced green cabbage and cook it gently for about four to five minutes, just until it begins to soften but still keeps some crunch. Then, toss in the chopped green onions, minced garlic, and grated ginger, letting their wonderful aromas fill your kitchen as they cook for another two minutes. Next, stir in your cooked noodles along with soy sauce, sesame oil, sugar, black pepper, and salt. Cook everything together for another minute or two to meld the flavors, then remove from heat and let the filling cool slightly so it’s easy to handle when assembling the buns.
Step 2: Assembling the Buns
Take each biscuit dough round and roll it out gently into a four- to five-inch circle. Spoon a generous amount of the cooled cabbage and noodle filling into the center of each circle. Now comes the fun part: pinch and seal the edges carefully to form a neat little bun, making sure there are no gaps for the filling to escape during cooking. Your hands may get a little messy, but that’s all part of the joy of homemade buns!
Step 3: Cooking the Buns
Heat a nonstick skillet over medium heat and add just enough oil to lightly coat the surface. Place each bun seam side down in the skillet. Allow them to cook for two to three minutes until the bottoms turn a gorgeous golden brown. Once browned, carefully pour in a few tablespoons of water and immediately cover the skillet with a lid to steam the buns. This steaming process takes about five to six minutes, during which the dough cooks through and becomes beautifully fluffy. Remove the lid and let the buns crisp on the bottom for another minute if necessary. Then, they’re ready to enjoy hot and fresh!
How to Serve Pan-Fried Cabbage and Noodle Buns Recipe
Garnishes
To make your Pan-Fried Cabbage and Noodle Buns Recipe pop visually and flavor-wise, top them with chopped fresh cilantro, toasted sesame seeds, or a drizzle of chili oil for some heat. These simple garnishes add extra layers of texture and aroma that will make your guests swoon.
Side Dishes
These vegetarian buns are fantastic on their own but can be served alongside a crisp Asian cucumber salad, a bowl of miso soup, or some steamed edamame to round out the meal. The contrast of fresh and light sides balances perfectly with the rich, savory buns.
Creative Ways to Present
For a playful twist, serve these buns with small dipping bowls filled with soy sauce, hoisin, or a tangy vinegar-based dipping sauce. You could also slice them in half and serve them as sliders packed with additional fresh greens or pickled vegetables for a vibrant presentation sure to delight everyone at your table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from the Pan-Fried Cabbage and Noodle Buns Recipe, store them in an airtight container in the refrigerator for up to two days. Reheating them properly will bring back much of that delightful crisp and softness you enjoyed fresh.
Freezing
To freeze, assemble the buns but skip the cooking step. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag or container. Frozen buns will keep for about one month and can be cooked straight from frozen using the pan-frying and steaming technique.
Reheating
Reheat leftover buns in a skillet over medium heat with a little oil to revive the crisp underside. You can cover the pan briefly to warm the insides without drying them out. Avoid microwaving if you want to keep the texture just right.
FAQs
Can I use other kinds of cabbage for this recipe?
Absolutely! While green cabbage is traditional here, you can swap with Napa cabbage or even savoy cabbage if you prefer a milder or more tender texture. Just make sure to slice it thinly so it cooks evenly.
What kind of noodles work best in this recipe?
Both ramen and rice noodles work wonderfully. Choose thin noodles that won’t overpower the filling and will easily mix with the cabbage. Leftover cooked noodles are perfect for this.
Can I add other vegetables or protein to the filling?
Definitely! Feel free to add finely chopped mushrooms, shredded carrots, or even tofu cubes for extra nutrition and flavor. Just make sure to cook any additions before assembling the buns.
Is it possible to make these buns vegan?
Yes! This Pan-Fried Cabbage and Noodle Buns Recipe is naturally vegetarian and can be easily vegan by ensuring your biscuit or bun dough does not contain dairy or eggs. Homemade dough options can be tailored vegan as well.
What’s the secret to getting the perfect crispy bottom?
Using just enough oil to coat the skillet and giving the buns time to brown undisturbed over medium heat is key. Also, adding water and covering to steam helps cook the dough through without burning, then finishing uncovered crisps the bottoms nicely.
Final Thoughts
There’s something incredibly satisfying about making and sharing the Pan-Fried Cabbage and Noodle Buns Recipe with friends or family. These buns combine ease, comfort, and vibrant flavors in a way that feels both nostalgic and fresh. Whether you’re new to cooking Asian-inspired dishes or an experienced foodie, this recipe is a delightful addition to your kitchen repertoire. I hope you enjoy making, sharing, and most importantly, eating every delicious bite!
Print
Pan-Fried Cabbage and Noodle Buns Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 buns
- Category: Snack, Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
These Pan-Fried Cabbage and Noodle Buns are a delicious Asian-inspired vegetarian snack or appetizer. Soft dough buns are filled with a savory mixture of cabbage, noodles, and aromatic seasonings, then pan-fried and steamed to perfection, delivering a delightful combination of crispy bottoms and tender interiors.
Ingredients
Dough
- 1 (16-ounce) package refrigerated biscuit dough or homemade bun dough
Filling
- 1 tablespoon vegetable oil (plus more for frying)
- 2 cups green cabbage, thinly sliced
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 cup cooked noodles (ramen or rice noodles)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Prepare the filling: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the sliced cabbage and cook for 4 to 5 minutes until it starts to soften. Then add the green onions, garlic, and ginger, cooking for another 2 minutes to release the aromas and flavors.
- Mix the filling ingredients: Stir in the cooked noodles, soy sauce, sesame oil, sugar, black pepper, and salt into the skillet. Cook for 1 to 2 more minutes while mixing everything thoroughly to combine the flavors. Remove from heat and let the filling cool slightly to make it easier to handle.
- Shape the buns: Roll each biscuit or dough round out into a 4- to 5-inch circle. Place a spoonful of the cooled filling in the center of each dough circle. Pinch and seal the edges tightly around the filling to form a bun, ensuring there are no gaps to prevent filling leakage during cooking.
- Pan-fry the buns: Heat a nonstick skillet over medium heat and add a light coating of vegetable oil. Place the buns seam side down in the skillet and cook for 2 to 3 minutes until the bottoms are golden brown and slightly crisp.
- Steam the buns: Carefully add a few tablespoons of water to the skillet and quickly cover with a lid to steam the buns. Steam for 5 to 6 minutes, or until the dough is cooked through and the water has evaporated.
- Crisp the bottoms: Remove the lid and cook for an additional minute if needed to allow the bottoms to crisp up again. Serve the buns hot for the best texture and flavor.
Notes
- These buns are best enjoyed fresh but can be reheated in a skillet to restore their crispness.
- For variety, try adding chopped mushrooms, shredded carrots, or tofu to the filling.
- Using homemade bao or dumpling dough instead of biscuit dough provides a more traditional texture and flavor.
