Pan-Fried Cabbage and Noodle Buns Recipe
Imagine biting into a golden, crispy bun, only to discover a nest of perfectly seasoned noodles and tender cabbage tucked inside—welcome to the wonderful world of Pan-Fried Cabbage and Noodle Buns! This Asian-inspired treat combines comfort, crunch, and an irresistible mix of savory flavors in every portable, handheld package. Making these buns at home brings out the joy of street food right in your kitchen, and you’ll love how each bite gives a tender noodle tangle brightened with fresh veggies, all wrapped in a pillowy, pan-fried dough. If you’re searching for a showstopping appetizer or a fun main course, Pan-Fried Cabbage and Noodle Buns are a must-try!
Ingredients You’ll Need
These buns shine with a handful of easily found ingredients, each bringing their own character to the table. The vibrant veggies and savory sauces mingle beautifully with the chew of noodles and fluffy bun dough—you’ll be amazed at the results with such a simple lineup!
- Sesame oil: Adds a nutty depth and authentic aroma to the filling.
- Green cabbage (shredded): The hearty base, turning sweet and tender when sautéed.
- Carrots (julienned): Bring color and the slightest hint of sweetness for balance.
- Green onions (thinly sliced): Lend freshness and zippy flavor throughout.
- Garlic (minced): Adds irresistible savory punch.
- Fresh ginger (grated): Brightens the filling with a little warmth and zing.
- Soy sauce: The main seasoning, delivering saltiness and umami.
- Rice vinegar: Lifts the flavors and cuts through the richness.
- Hoisin sauce (optional): Adds an extra layer of savory-sweet complexity—swap it out for oyster or chili garlic sauce for a twist.
- Ramen or thin noodles (cooked and drained): The surprise ingredient that gives the buns their delightful chew.
- Cornstarch: Creates a light thickening for the filling, keeping it together.
- Water: For the cornstarch slurry and for steaming in the pan.
- Refrigerated biscuit dough or pre-made bun dough: Saves time and brings just the right blend of fluff and crispness—feel free to use homemade if you’re feeling ambitious.
- Vegetable oil (for frying): Helps achieve that signature beautiful golden crust.
- Sesame seeds & extra green onions (for garnish, optional): Sprinkle on top before serving for aesthetic and a bit of crunch.
How to Make Pan-Fried Cabbage and Noodle Buns
Step 1: Sauté the Veggies
Start by heating sesame oil in a skillet over medium heat—your kitchen is about to smell amazing! Toss in the shredded cabbage, carrots, and green onions, letting them sizzle and soften for 4 to 5 minutes. The gentle cooking brings out their sweetness and creates a tender base for your filling.
Step 2: Add Garlic and Ginger
Once your veggies are just right, stir in the fresh garlic and ginger. Give them a quick minute in the hot pan to unlock their fragrance. This step is small but mighty; those aromatics are what give Pan-Fried Cabbage and Noodle Buns their signature flavor.
Step 3: Sauce and Noodles Time
Pour in the soy sauce, rice vinegar, and hoisin sauce if you’re using it, mixing well so every veggie is coated in bold flavor. Now, fold in the cooked noodles and let everything mingle over the heat for another 2 minutes. At this stage, your filling is turning beautifully fragrant and savory.
Step 4: Thicken and Cool
Mix cornstarch with water to create a quick slurry and stir this into the filling—this helps everything hold together, so the buns pack up neatly. Once thickened slightly, take the skillet off the heat and allow the filling to cool a bit; this makes it much easier to work with.
Step 5: Shape and Fill the Buns
Flatten each piece of dough into a circle about 4 inches wide. Spoon a generous tablespoon of the cooled filling into the center, then pinch up the edges and seal well, encasing that flavorful treasure inside each bun. Don’t worry if your first ones look rustic; the taste makes up for it!
Step 6: Pan-Fry to Perfection
Heat vegetable oil in a non-stick skillet over medium heat, then place your buns seam-side down. Sizzle them for 2 to 3 minutes until deep golden on the underside. Add a splash of water (about 2 tablespoons), cover and steam for 4 to 5 minutes—this ensures the buns cook through and stay beautifully soft and steamy inside.
Step 7: Crisp Up and Serve
Remove the lid and give the buns one final minute of cooking so the bottoms are irresistibly crisp. Transfer to a plate, sprinkle with sesame seeds and more green onions if you like, and serve your Pan-Fried Cabbage and Noodle Buns hot and fresh!
How to Serve Pan-Fried Cabbage and Noodle Buns
Garnishes
A generous sprinkle of toasted sesame seeds and finely sliced green onions creates the perfect contrast in texture and color. Feel free to add a drizzle of chili oil or a splash of soy for extra flavor—garnishes make your Pan-Fried Cabbage and Noodle Buns feel truly special and restaurant-worthy.
Side Dishes
Pair your buns with a light dipping sauce (think soy with a little vinegar and chili), quick-pickled cucumbers, or a crisp, tangy slaw to bring even more zing to the meal. They’re great with miso soup or classic hot tea on the side, rounding out your Asian-inspired feast.
Creative Ways to Present
If you’re serving a crowd, pile the buns high on a platter and scatter extra fresh herbs and chili slices around. For a fun twist, nestle each bun into a cupcake liner or bamboo steamer basket. A little edible flower or microgreen on top instantly elevates these Pan-Fried Cabbage and Noodle Buns to party status!
Make Ahead and Storage
Storing Leftovers
Once cooled, stash any leftover Pan-Fried Cabbage and Noodle Buns in an airtight container in the refrigerator. They’ll stay tasty for up to 3 days, making them a great snack or quick meal the next day.
Freezing
You can absolutely freeze these buns! Let them cool completely, then arrange in a single layer on a baking sheet to freeze solid before transferring to a zip-top bag or container. They’ll keep for up to a month—perfect for meal-prep or stashing away for a midnight craving.
Reheating
Bring your buns back to life by reheating them in a skillet with just a touch of oil to restore that crispy bottom, or steam them briefly to warm through without drying out. A quick zap in the microwave works in a pinch, but for best texture, stick with the pan.
FAQs
Can I use a different type Appetizer
Definitely! Any thin, quick-cooking noodle works—try soba, glass noodles, or even leftover spaghetti. The key is to cook and drain them first so your Pan-Fried Cabbage and Noodle Buns don’t end up soggy.
Is it possible to add protein to these buns?
Absolutely! Toss in finely diced tofu, mushrooms, or a scramble of eggs with the veggies, or use ground plant-based meat for a heartier bite. Just keep quantities in balance so the buns seal easily.
What dipping sauce goes best with Pan-Fried Cabbage and Noodle Buns?
A classic tangy-salty sauce of soy sauce, vinegar, and chili oil is hard to beat. Experiment with hoisin, sweet chili, or even a dab of sriracha mayo to find your favorite pairing.
Can I make the filling in advance?
Yes! The filling can be prepared a day or two ahead and stored in the fridge until you’re ready to assemble and cook. Let it come to room temperature for easiest handling.
Why aren’t my buns sealing properly?
If the dough is too dry, sealing can be tricky—try moisten your fingertips with a bit of water. Also, be careful not to overfill; a scant, tightly packed tablespoon works best and helps your Pan-Fried Cabbage and Noodle Buns hold their shape.
Final Thoughts
There’s just something magical about the combination of chewy noodles, sweet-savory cabbage filling, and crisp, golden shells in these Pan-Fried Cabbage and Noodle Buns. If you’re looking to impress your family or treat yourself to a homemade snack that feels both cozy and a little adventurous, this recipe is for you. Give it a try and let it become the new favorite in your kitchen!
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Pan-Fried Cabbage and Noodle Buns Recipe
- Total Time: 35 minutes
- Yield: 8 buns 1x
- Diet: Vegetarian
Description
These Pan-Fried Cabbage and Noodle Buns are a delightful Asian-inspired appetizer perfect for any occasion. Filled with a savory mixture of cabbage, carrots, and noodles, these vegetarian buns are pan-fried to golden perfection, creating a crispy exterior and a deliciously soft filling.
Ingredients
Savory Filling:
- 1 tablespoon sesame oil
- 2 cups green cabbage, shredded
- 1/2 cup carrots, julienned
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon hoisin sauce (optional)
- 1 package ramen or thin noodles, cooked and drained
- 1 tablespoon cornstarch
- 1 tablespoon water
Bun Assembly:
- 1 package refrigerated biscuit dough or pre-made bun dough (8 pieces)
- 1 tablespoon vegetable oil for frying
- Sesame seeds and extra green onions for garnish (optional)
Instructions
- Cook the Filling: In a skillet over medium heat, heat sesame oil. Add cabbage, carrots, and green onions. Cook until softened. Stir in garlic, ginger, soy sauce, rice vinegar, and hoisin sauce. Add cooked noodles and cook for 2 minutes. Mix cornstarch and water, then stir into the mixture to thicken. Let cool slightly.
- Assemble the Buns: Flatten each piece of dough into a 4-inch circle. Place a spoonful of filling in the center. Pinch the edges to seal the buns completely.
- Pan-Fry the Buns: Heat vegetable oil in a skillet. Cook buns seam-side down until golden. Add water, cover, and steam for 4–5 minutes. Uncover and crisp the bottoms. Garnish with sesame seeds and green onions.
Notes
- You can use homemade dough if preferred.
- Try oyster sauce or chili garlic sauce instead of hoisin for a different flavor.
- The filling can be made ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 2g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
