Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe

If you’ve ever wanted to create a dish that’s both comforting and delightfully unique, you’re going to fall head over heels for this Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe. Imagine soft, pillowy buns filled with a savory, perfectly seasoned mix of shredded cabbage, vermicelli noodles, and carrots, all pan-fried to a crispy golden brown. This recipe brings together simple ingredients to create an utterly satisfying vegan treat that’s ideal for sharing with friends and family, or enjoying as a special meal that feels both wholesome and indulgent.

Ingredients You’ll Need

The ingredients for this recipe are wonderfully straightforward yet each plays a vital role in delivering the perfect balance of flavor, texture, and aroma. From the tender dough to the savory vegetable filling, every component is essential for making these buns truly shine.

• 3 cups all-purpose flour: The foundation for soft, fluffy buns with just the right chew.
• 2 tsp instant dry yeast: Helps the dough rise beautifully, creating that light texture.
• 2 tbsp sugar: Adds a subtle sweetness to enrich the dough’s flavor.
• 1/2 tsp salt: Enhances all the flavors in the dough and filling.
• 1 tbsp roasted sesame seeds: Adds a nutty crunch and aroma, both in the dough and filling.
• 1 cup warm soy milk or other non-dairy milk: Provides moisture and tenderness while keeping the recipe vegan.
• 1 tbsp toasted sesame oil: Infuses a fragrant nuttiness in both the dough and filling.
• 1 tbsp neutral oil for cooking: Perfect for frying the buns to crispy perfection.
• 6 cups raw shredded cabbage: Offers a juicy, crisp bite with a mellow sweetness.
• 3.5 oz uncooked vermicelli noodles: Adds a delightful texture and soaks up the savory sauce.
• 1 cup finely shredded or grated carrot: Brings a vibrant color and natural sweetness to the filling.
• 1/2 cup chopped scallions or chives: Introduces a fresh, mild onion flavor that brightens the filling.
• 1 tbsp soy sauce: Deepens the umami and perfectly seasons the filling.
• 2 tsp salt or to taste: Balances and enhances the entire filling mixture.
• 2 tbsp toasted sesame oil: Boosts the richness and aroma of the filling just before cooking.

How to Make Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe

Step 1: Prepare the Dough

In a large bowl, combine the flour, yeast, sugar, salt, and a tablespoon of roasted sesame seeds. Create a little well in the center and pour in the warm soy milk along with the toasted sesame oil. Mix everything gently but thoroughly to form a smooth dough. This mixture is the key to getting that perfect, tender bun texture that everyone loves.

Step 2: Let the Dough Rise

Once your dough is nicely mixed, shape it into a ball, cover it with a damp towel, and let it rest for at least 2 hours. This resting period allows the yeast to work its magic so the dough can rise to fluffy, airy perfection, making your buns light and delicious.

Step 3: Prepare the Vermicelli Noodles

Soak the vermicelli noodles in boiling water for about 7 to 8 minutes so they soften. After draining, chop them into smaller pieces—this will help the noodles blend seamlessly with the vegetable filling, giving each bite a wonderful texture.

Step 4: Cook the Filling

Heat a tablespoon of neutral oil in a large pan over medium-high heat. Add shredded cabbage, grated carrots, and chopped scallions. Cook for about 4 to 5 minutes until the vegetables are tender but still vibrant. Stir in the chopped vermicelli noodles, soy sauce, salt, toasted sesame oil, and roasted sesame seeds. Let it cook for another 2 to 3 minutes to meld the flavors and evaporate any excess moisture. This savory filling is what makes the Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe so irresistible.

Step 5: Shape the Buns

Divide your risen dough into 12 to 16 equal pieces. Roll each piece into a ball, then flatten and roll out into circular wrappers about 3 to 5 inches in diameter. This step takes a bit of patience but it’s so rewarding when you see those perfectly shaped wrappers ready to be filled.

Step 6: Fill and Seal

Place 2 to 3 tablespoons of the filling into the center of each wrapper. Pinch and twist the edges to seal the bun, then gently press down the top to flatten it slightly. Cover the buns with a towel to keep them from drying out while you prepare the rest. The sealing technique ensures the filling stays locked inside, creating fluffy pockets of flavor.

Step 7: Pan-Fry to Golden Perfection

Heat one tablespoon of oil in a pan over medium heat for every four buns you cook. Place the buns seam-side down and let them fry undisturbed for 4 to 5 minutes until a gorgeous golden crust forms on the bottom. Flip and fry the other side until it matches that beautiful color. This pan-frying step adds a crispy exterior that contrasts wonderfully with the soft dough inside—a true highlight of the Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe.

How to Serve Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe

Garnishes

To elevate your buns, sprinkle a few toasted sesame seeds on top after cooking, or scatter some finely chopped fresh scallions for an added burst of color and flavor. You can also drizzle a bit of soy sauce or chili oil over the buns if you love a bit of extra zest and spice.

Side Dishes

These buns pair beautifully with light, fresh sides like an Asian cucumber salad or pickled radishes to cut through the savory richness. A bowl of miso soup or a simple seaweed salad can also complement them perfectly, balancing textures and flavors for a well-rounded meal.

Creative Ways to Present

For a fun party appetizer, serve the buns on a large platter with small bowls of dipping sauces such as hoisin, soy-ginger, or spicy peanut sauce. Or, try stacking them on a bamboo steamer basket for an authentic touch that will impress your guests and make the presentation truly special.

Make Ahead and Storage

Storing Leftovers

If you have any buns left over, store them in an airtight container in the refrigerator for up to three days. They keep well and remain flavorful, making them a fantastic quick snack or lunch the next day.

Freezing

To keep your Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe handy for weeks, freeze them individually on a baking sheet first, then transfer to a freezer-safe bag. Frozen buns stay fresh for up to two months, so you can enjoy them whenever the craving hits without any homemade magic lost.

Reheating

For best results, reheat frozen or refrigerated buns in a hot skillet with a splash of oil, just like when you first cooked them, until they are crispy on the outside and warmed through. Alternatively, steam them for a softer texture but frying really brings back that delightful crunch.

FAQs

Can I use gluten-free flour for this recipe?

While this recipe is designed for all-purpose flour for the best texture, you can experiment with gluten-free flour blends. Keep in mind the dough might be less elastic, so adding a binding agent like xanthan gum can help.

What if I don’t have vermicelli noodles?

If vermicelli isn’t available, substitute with finely chopped glass noodles or even thin rice noodles to maintain that chewy texture inside the buns.

Is it okay to use regular milk instead of soy milk?

Yes, regular dairy milk can be used if you’re not strictly vegan, but soy or other plant-based milks keep this recipe fully vegan and add a nice subtle flavor.

Can the buns be steamed instead of pan-fried?

Absolutely! Steaming creates a softer bun with a pillowy texture, perfect if you prefer a less crispy finish. Just steam for around 10 minutes until heated through.

How spicy is the filling?

The filling in this Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe is mild and savory, but you can easily add chili flakes or hot sauce to suit your spice preference.

Final Thoughts

Taking the time to make these Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe is such a rewarding experience. They are soft yet crispy, simple yet packed with flavor, and totally addictive in the best way. I can’t wait for you to try this recipe and make it your own — it’s a special dish that’s sure to bring warmth and smiles to any table.

Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe

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4.3 from 34 reviews

• Author: admin
• Total Time: 2 hours 30 minutes
• Yield: 16 servings 1x
• Diet: Vegan

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Description

These Vegan Pan-Fried Buns are a delicious and savory plant-based treat featuring a soft, yeasted dough filled with a flavorful mixture of shredded cabbage, vermicelli noodles, carrots, and scallions. The buns are pan-fried to achieve a crisp golden exterior while maintaining a tender and chewy inside, making them perfect for a satisfying snack or appetizer.

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Ingredients

Scale 1x2x3x

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

• 6 cups raw shredded cabbage (from 1/2 large head of cabbage)
• 3.5 oz uncooked vermicelli noodles (100 g)
• 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

Cooking

• 1 tbsp neutral oil for cooking

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Instructions

1. Prepare the Dough: In a large bowl, combine the all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Make a well in the center and gradually pour in the warm soy milk and toasted sesame oil, mixing until a dough forms.
2. Let the Dough Rise: Shape the dough into a ball, cover it with a damp towel, and let it rise in a warm place for at least 2 hours until it doubles in size.
3. Prepare Vermicelli Noodles: Soak the vermicelli noodles in boiling water for 7-8 minutes until softened, then drain and chop into small pieces.
4. Cook the Filling: Heat 1 tablespoon of neutral oil in a pan over medium-high heat. Add the shredded cabbage, grated carrot, and chopped scallions, cooking for 4-5 minutes until tender. Stir in the cooked vermicelli noodles, soy sauce, salt, toasted sesame oil, and roasted sesame seeds. Cook for an additional 2-3 minutes, then drain any excess liquid from the filling.
5. Divide and Roll the Dough: Once risen, divide the dough into 12 to 16 equal pieces. Roll each piece into a ball, then flatten and roll out into circular wrappers about 3-5 inches in diameter.
6. Fill and Shape the Buns: Place 2-3 tablespoons of the filling in the center of each wrapper. Pinch and twist the edges to seal the buns, then lightly press down the top. Cover the buns with a towel to prevent them from drying out.
7. Pan-Fry the Buns: Heat 1 tablespoon of oil in a pan over medium heat for every 4 buns. Place the buns seam-side down in the pan and cook for 4-5 minutes until the bottoms are golden brown. Flip the buns and cook the other side until equally golden and crisp.

Notes

• Use warm soy milk to activate the yeast effectively and speed up the rising process.
• If you prefer, substitute vermicelli noodles with other thin noodles, but adjust soaking time accordingly.
• Make sure to drain excess liquid from the filling to prevent soggy buns.
• Keep buns covered before cooking to maintain moisture and prevent drying out.
• Adjust salt according to taste and dietary needs.
• These buns can be served warm with dipping sauces such as soy sauce, chili oil, or vinegar.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian