There’s something undeniably comforting about biting into a warm, crispy bun filled with a savory, flavorful filling. These Pan-Fried Cabbage and Noodle Buns bring together soft, pillowy dough with a hearty and satisfying filling of stir-fried cabbage, noodles, and aromatic seasonings.

This dish is inspired by traditional Chinese stuffed buns (baozi) but with a unique twist—incorporating noodles into the filling for an extra layer of texture. The combination of crunchy cabbage and chewy noodles, all wrapped in a lightly pan-fried golden crust, makes these buns a delightful treat perfect for any time of the day. Whether you’re looking for a fun weekend cooking project or a delicious snack to impress friends and family, these buns are worth the effort.

Why You’ll Love This Recipe

• Crispy on the outside, soft and chewy on the inside – The golden pan-fried crust gives way to a tender, flavorful filling.
• A creative twist on traditional buns – Adding noodles to the filling makes these extra hearty and unique.
• Perfect for meal prep – These buns can be made ahead and reheated for a quick and delicious meal.
• Fun to make – Kneading the dough and shaping the buns is a satisfying process, and the result is worth every step.

Ingredients You’ll Need

Dough:

• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon instant yeast
• ½ teaspoon salt
• ½ cup warm water (adjust as needed)

Filling:

• 1 cup cooked noodles (thin wheat noodles or ramen-style)
• 2 cups shredded cabbage
• ½ cup shredded carrots
• 2 green onions, chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (dissolved in 1 tablespoon water)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper

For Cooking:

• 2 tablespoons neutral oil (for pan-frying)
• ¼ cup water (for steaming in the pan)

How to Make Pan-Fried Cabbage and Noodle Buns

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. Slowly add warm water, stirring until the mixture forms a shaggy dough.
3. Transfer to a lightly floured surface and knead for about 8–10 minutes until the dough becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.

Step 2: Prepare the Filling

1. Cook the noodles according to package instructions, then drain and set aside.
2. In a pan over medium heat, add a little oil and sauté the cabbage and carrots until softened (about 3–4 minutes).
3. Stir in the chopped green onions, soy sauce, sesame oil, garlic powder, onion powder, salt, and pepper.
4. Mix in the cooked noodles and stir well to combine all the flavors.
5. Add the cornstarch slurry and cook for another minute until the mixture slightly thickens. Set aside to cool.

Step 3: Shape the Buns

1. Once the dough has risen, punch it down and divide it into 6–8 equal pieces.
2. Roll each piece into a ball, then flatten it into a small circle about 4 inches in diameter.
3. Place a generous spoonful of the cabbage and noodle filling in the center of each dough round.
4. Gather the edges and pinch them together to seal, forming a bun. Make sure the seams are well-sealed to prevent leaks while cooking.

Step 4: Pan-Fry the Buns

1. Heat 2 tablespoons of oil in a non-stick skillet over medium heat.
2. Place the buns seam-side down in the pan and cook for 2–3 minutes until the bottoms turn golden brown.
3. Carefully add ¼ cup of water to the pan and immediately cover with a lid to create steam.
4. Let the buns steam for about 8 minutes, then remove the lid and allow any remaining water to evaporate.
5. Continue cooking until the buns are crisp and golden all over.

Step 5: Serve and Enjoy

Once the buns are perfectly crisp and golden, remove them from the pan and let them cool slightly before serving. Enjoy them as they are or with a side of soy sauce for dipping!

Helpful Tips

• Kneading the dough well is key to getting soft, chewy buns. If the dough feels too dry, add a bit more water. If it’s too sticky, sprinkle in a little extra flour.
• Make sure to seal the buns tightly to prevent the filling from spilling out during cooking.
• Use a non-stick pan for the best results and an evenly crispy crust.
• Don’t skip the steaming step—this ensures the inside of the bun is fully cooked and stays soft while the outside crisps up beautifully.

Recipe Details

• Prep Time: 1 hour 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6–8 buns
• Category: Snack, Side Dish
• Method: Pan-Frying & Steaming
• Cuisine: Asian-Inspired
• Diet: Vegetarian

Notes

• Dough Consistency: The dough should be soft and slightly tacky but not too sticky. If it’s too dry, add a little more warm water; if too wet, sprinkle in a bit more flour.
• Resting Time: Allow the dough to rise properly for a soft and fluffy texture. If your kitchen is cold, place the bowl in a warm spot or near a window with sunlight.
• Filling Variations: You can customize the filling by adding mushrooms, bell peppers, or other vegetables for more variety.
• Cooking Technique: Make sure to pan-fry the buns over medium heat to prevent burning while still achieving a golden, crispy crust.
• Serving Ideas: These buns pair wonderfully with soy sauce, chili oil, or a side of pickled vegetables for extra flavor.
• Scaling the Recipe: You can easily double the recipe if making a larger batch—just ensure you have enough pan space to cook them evenly.
• Reheating Tip: To restore crispiness, reheat in a dry pan over medium heat instead of microwaving.

Storage Instructions

Refrigerating: Store leftover buns in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave until warm.

Freezing: These buns can be frozen for up to 1 month. To reheat, let them thaw at room temperature for 10–15 minutes, then pan-fry or steam until heated through.

Frequently Asked Questions

Can I make these buns ahead of time?

Yes! You can prepare the dough and filling in advance. Store the dough in the fridge overnight, or shape the buns and freeze them before cooking. When ready to eat, cook them straight from frozen, adding a little extra steaming time.

What type of noodles should I use?

Thin wheat noodles or ramen-style noodles work best. Avoid overly thick noodles, as they may make the filling too dense.

Can I bake these buns instead of pan-frying?

Yes! Brush them with a little oil and bake at 375°F (190°C) for 18–20 minutes, or until golden brown. However, pan-frying gives the best crispy texture.

Related Recipes

If you loved these Pan-Fried Cabbage and Noodle Buns, you might also enjoy:

• Syrniki (Russian Cottage Cheese Pancakes)
• Easy & Delicious Breakfast Egg Muffins
• Ultimate Cheesy Ground Beef Roll : A Comforting Delight
• Savory French Toast: A Flavorful Twist on a Breakfast Classic

Conclusion

These Pan-Fried Cabbage and Noodle Buns are a delightful combination of textures and flavors, making them an irresistible homemade treat. With a golden crispy crust and a savory, chewy filling, they’re perfect as a snack, appetizer, or even a light meal. Whether you’re new to making stuffed buns or a seasoned pro, this recipe is simple, fun, and rewarding. Try them out and enjoy every bite!

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