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
Scale
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.
