Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe

Introduction

These vegan pan-fried buns are soft, flavorful, and packed with a savory vegetable and noodle filling. Perfect as a snack or light meal, they combine a tender dough with a crisp, golden crust. Making them from scratch is easier than you might think and yields delicious results.

Ingredients

• 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)
• 1 tbsp neutral oil (for cooking)
• 6 cups raw shredded cabbage (from 1/2 large head of cabbage)
• 3.5 oz uncooked vermicelli noodles (about 100g)
• 1 cup finely shredded or grated carrot (150g)
• 1/2 cup chopped scallions or chives (25g)
• 1 tbsp soy sauce
• 2 tsp salt (or to taste)
• 1 tbsp roasted sesame seeds
• 2 tbsp toasted sesame oil

Instructions

1. Step 1: In a large bowl, combine the flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Make a well in the center, then add the warm soy milk and toasted sesame oil. Mix until a dough forms.
2. Step 2: Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rest for at least 2 hours to rise.
3. Step 3: Soak the vermicelli noodles in boiling water for 7-8 minutes until cooked. Drain and chop into small pieces approximately ½ inch long.
4. Step 4: Heat 1 tbsp neutral oil in a pan over medium-high heat. Add the chopped scallions or chives, shredded carrot, and cabbage. Cook for 4-5 minutes until the carrots soften.
5. Step 5: Add the chopped noodles, soy sauce, salt, roasted sesame seeds, and toasted sesame oil to the pan. Stir well and cook for another 2-3 minutes. Drain the mixture in a strainer to remove excess liquid and let it cool.
6. Step 6: Punch a hole in the center of the dough to stretch it into a large ring. Slice into 12 or 16 equal pieces depending on preferred bun size (about 50g or 38g each). Roll each piece into a ball.
7. Step 7: Flatten each dough ball, sprinkle with flour, and roll out into wrappers about 3-4 inches (for smaller) or 4-5 inches (for larger) in diameter. Keep wrappers covered with a dry towel to prevent drying.
8. Step 8: Place 2-3 tbsp of the cooled filling in the center of each wrapper. Fold and pleat the edges around the filling, pinching and twisting to seal the bun tightly. Lightly press the top and cover with a towel.
9. Step 9: Heat a pan with 1 tbsp oil for every 4 buns over medium heat. Place buns creased-side down, press gently, and cook until golden brown (4-5 minutes). Flip and brown the other side.
10. Step 10: Carefully add 4 tbsp water to the pan (1 tbsp per bun), cover immediately, and steam until the water evaporates (about 5-6 minutes).
11. Step 11: Remove buns and repeat cooking with remaining batches. Serve hot with your favorite dipping sauce, such as a mix of soy sauce, sugar, chili sauce, and sesame seeds.

Tips & Variations

• If you don’t have soy milk, other plant-based milks like oat or almond milk work well for the dough.
• Feel free to add finely chopped mushrooms or tofu to the filling for extra texture and protein.
• Keep the dough covered when rolling out wrappers to prevent drying and cracking.
• Practice folding the buns a few times — the pleating takes some patience but gets easier with time.
• For a gluten-free version, try a gluten-free flour blend, though texture will vary.

Storage

Store cooked buns in an airtight container in the refrigerator for up to 5 days. Reheat by pan-frying again with a splash of water, oven-toasting on low heat, or microwaving covered with a damp paper towel. You can also freeze cooked buns by spacing them on a tray, freezing until firm, then transferring to a bag. Reheat from frozen by steaming, pan-frying, or baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough and filling ahead of time?

Yes, you can prepare both dough and filling in advance. Keep the dough covered and refrigerated if resting longer than 2 hours, and refrigerate the filling until ready to use. Bring dough to room temperature before shaping.

What if I don’t have vermicelli noodles?

Substitute with thin rice noodles or omit noodles entirely for a vegetable-only filling. You can also add extra shredded cabbage or carrot to maintain texture.

Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe

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★★★★★

4.5 from 140 reviews

These Vegan Pan-Fried Buns are soft, fluffy, and filled with a flavorful mixture of shredded cabbage, vermicelli noodles, carrots, and scallions. The buns are pan-fried to achieve a crispy golden crust on the outside while staying tender on the inside. They’re perfect as a snack or appetizer, and suitable for vegans and those looking for dairy-free options.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12–16 buns 1x
• Category: Snack
• Method: Frying
• Cuisine: Asian
• Diet: Vegan

Ingredients

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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

• 1 tbsp neutral oil (for cooking)
• 6 cups raw shredded cabbage (from 1/2 large head of cabbage)
• 3.5 oz uncooked vermicelli noodles (100 g total)
• 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

Instructions

1. Preparing the Dough: In a large bowl, combine all dry ingredients (flour, yeast, sugar, salt, sesame seeds). Make a well in the center and pour in the warm soy milk and toasted sesame oil. Mix continuously until a dough forms. Shape into a ball, place in a bowl, cover with a damp towel, and let rise for at least 2 hours.
2. Cooking the Filling: Soak vermicelli noodles in boiling water for 7-8 minutes until cooked, then drain and chop into ½ inch pieces. Heat 1 tbsp neutral oil in a pan, add chives, carrots, and shredded cabbage. Cook over medium-high heat for 4-5 minutes until carrots soften. Add noodles, soy sauce, salt, and toasted sesame oil; stir well and cook for another 2-3 minutes. Drain excess liquid from vegetables in a strainer and let cool.
3. Preparing the Wrappers: Punch a hole in the center of the dough and stretch it into a large ring. Slice into 12 or 16 equal pieces (about 50 g or 38 g each). Roll each piece into a ball. Flatten and roll out each ball into a 3-5 inch diameter wrapper using a floured rolling pin. Place wrappers on a tray, flouring between stacked layers to prevent sticking, cover with a dry towel to avoid drying out.
4. Making the Buns: Spoon about 2-3 tbsp of filling into the center of each wrapper. Pinch and crease the edges with your fingers, then twist to seal the bun. Lightly press down the top of each bun and place on a tray covered with a towel.
5. Cooking the Buns: Heat a pan with 1 tbsp oil per 4 buns. Place buns creased-side down and lightly press. Cook over medium heat for 4-5 minutes until golden brown, then flip and cook other side until golden. Carefully add 1 tbsp water per bun, cover immediately to steam until water evaporates (~5-6 minutes). Remove and repeat with remaining buns.
6. Serving: Serve buns hot with optional dipping sauce made from soy sauce, sugar, chili sauce, and sesame seeds.
7. Storing: Store cooked buns in an airtight container in the refrigerator for up to 5 days. Reheat by pan-frying with water, oven toasting, or microwaving with a splash of water.
8. Freezing: Freeze buns by spacing them apart on a tray for 5-6 hours until firm. Transfer to a plastic or silicone bag. Reheat from frozen by pan-frying, oven toasting, or steaming.

Notes

• If stacking wrappers, keep layers separated with flour and limit stacks to 4-5 to prevent sticking.
• Adjust salt and soy sauce in the filling to taste.
• Pan size will determine how many buns can be cooked at once.
• Dough rising time may vary depending on room temperature.
• These buns are vegan and dairy-free, suitable for those avoiding animal products.
• Leftover buns reheat well with gentle pan-frying or steaming to retain moisture.

Keywords: vegan buns, pan-fried buns, cabbage buns, vegan snack, Asian buns, homemade buns, vegetarian buns, plant-based recipe