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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/vegan-pan-fried-cabbage-and-vermicelli-buns-recipe/