Cabbage and Noodle Buns (Printable Version)
Savory dough pockets filled with cabbage and vermicelli, pan-fried until golden and steamed to perfection.
# Ingredients:
→ Dough
01 -
375 g all-purpose flour
02 -
2 tsp instant dry yeast
03 -
2 Tbsp sugar
04 -
½ tsp salt
05 -
1 Tbsp roasted sesame seeds
06 -
1 cup warm soy milk (or other plant milk)
07 -
1 Tbsp toasted sesame oil (or neutral oil)
→ Filling
08 -
1 Tbsp neutral oil (for cooking)
09 -
6 cups raw shredded cabbage (approximately ½ large head)
10 -
100 g uncooked vermicelli noodles, soaked, drained, chopped
11 -
150 g finely grated carrot
12 -
25 g chopped scallions or chives
13 -
1 Tbsp soy sauce
14 -
2 tsp salt (or to taste)
15 -
1 Tbsp roasted sesame seeds
16 -
2 Tbsp toasted sesame oil
# Steps:
01 -
In a large bowl, whisk together flour, yeast, sugar, salt, and sesame seeds. Make a well in the center, add warm soy milk and sesame oil, and stir until a dough forms. Knead briefly, shape into a ball, cover with a damp towel, and let rise for at least 2 hours until puffy.
02 -
Soak vermicelli in boiling water for 7–8 minutes; drain and chop. Heat 1 Tbsp oil in a pan, add scallions, carrots, and cabbage, and cook over medium-high heat for 4–5 minutes until softened. Stir in vermicelli, soy sauce, salt, and sesame oil; cook 2–3 more minutes. Drain excess moisture through a strainer and let cool completely.
03 -
Punch down the dough and divide into 12–16 pieces (approximately 50 g or 38 g each). Roll each piece into a ball. On a floured surface, roll each into a 3–5 inch round, keeping unused dough covered with a towel. Place 2–3 Tbsp of filling in the center, pleat and pinch the edges to seal, and twist the top. Lightly press to flatten.
04 -
Heat 1 Tbsp oil per batch (4 buns) in a pan. Add buns pleat-side down and flatten gently. Cook over medium heat for 4–5 minutes until bottoms are golden. Flip buns and cook another minute to brown tops. Add 1 Tbsp water per bun, cover immediately, and steam for 5–6 minutes until water evaporates. Repeat with remaining buns. Serve hot with dipping sauce.
# Notes:
01 -
These buns use a combination of pan-frying and steaming for perfect texture.