Pan-Fried Cabbage Noodle Buns offer a delightful and surprisingly simple way to enjoy a savory, flavorful meal, making them an incredibly useful recipe for weeknight dinners or even a light lunch. This recipe transforms humble ingredients into golden-brown pockets of deliciousness, perfect for those seeking a satisfying yet easy-to-prepare dish.
Key Ingredients for Pan-Fried Cabbage Noodle Buns:
- For the Dough:
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- ¾ cup warm water (approximately, may need slightly more or less)
- For the Filling:
- 2 cups finely shredded green cabbage (about ¼ of a medium cabbage)
- 1 cup finely chopped firm or extra-firm tofu, pressed to remove excess water (or 1 cup finely minced cooked chicken or pork)
- ½ cup finely chopped shiitake mushrooms (fresh or rehydrated dried)
- 3 green onions, thinly sliced (white and green parts separated)
- 2 cloves garlic, finely minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- Pinch of sugar (optional, to balance flavors)
- For Pan-Frying:
- 2 tablespoons vegetable oil (or more as needed)
- ¼ cup water per batch of buns for steaming
How to Make Pan-Fried Cabbage Noodle Buns:
This recipe for Pan-Fried Cabbage Noodle Buns is a triumph of simplicity and flavor, boasting a delightful crispy bottom and a soft, chewy top. The filling is both hearty and fresh, showcasing the natural sweetness of cabbage and the savory depth of the other ingredients. This dish comes together quickly, with a preparation time of around 30 minutes, making it an ideal solution for a delicious and satisfying meal that doesn’t demand hours in the kitchen.
Step-by-Step Instructions:
- Make the Dough: In a large mixing bowl, whisk together the flour and salt. Gradually add the warm water, mixing with a spoon or spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Cover the dough with a clean kitchen towel or place it in a lightly oiled bowl and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll and shape.
- Prepare the Filling: While the dough is resting, prepare the filling. In a medium bowl, combine the shredded cabbage, chopped tofu (or other protein), chopped shiitake mushrooms, the white parts of the green onions, minced garlic, grated ginger, soy sauce, sesame oil, white pepper, and sugar (if using). Mix everything thoroughly until well combined. Taste and adjust seasonings as needed – you might want a little more soy sauce or a pinch more pepper.
- Assemble the Buns: Divide the rested dough into 12-16 equal portions. Roll each portion into a small ball. On a lightly floured surface, roll out each ball into a thin, round wrapper, about 4-5 inches in diameter. Similar to making dumplings, you want the edges to be slightly thinner than the center.
- Fill the Buns: Place about 1-2 tablespoons of the cabbage filling into the center of each wrapper. To seal, moisten the edge of one half of the wrapper with a little water. Fold the wrapper in half to create a semi-circle, pressing the edges firmly together to seal. You can crimp the edges with a fork for extra security and a decorative finish, or leave them plain. Ensure the buns are well-sealed to prevent the filling from leaking out during cooking.
- Chill the Buns (Optional but Recommended): Once assembled, you can place the buns on a lightly floured baking sheet or parchment paper. Covering them loosely with plastic wrap and refrigerating them for about 15-30 minutes can help them hold their shape better during frying.
- Pan-Fry the Buns: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Carefully arrange a single layer of the assembled buns in the hot pan, ensuring they are not overcrowded. Cook for 2-3 minutes, or until the bottoms are golden brown and slightly crispy.
- Steam the Buns: Carefully pour ¼ cup of water into the hot skillet. Immediately cover the skillet tightly with a lid. The water will create steam, cooking the buns through and softening their tops. Let them steam for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.
- Crisp the Bottoms (Again): Once the water has evaporated (or mostly evaporated), remove the lid. If there’s any residual water, let it cook off for another minute. Add the remaining 1 tablespoon of oil to the pan if needed, swirling it around. Cook for another 1-2 minutes, uncovered, on medium heat to re-crisp the bottoms to perfection.
- Serve: Carefully remove the pan-fried cabbage noodle buns from the skillet. Serve immediately, with the crispy side down, garnished with the reserved chopped green onions and a side of your favorite dipping sauce, such as soy sauce, chili oil, or a mixture. Repeat the frying and steaming process with the remaining buns.
Why You’ll Love This Pan-Fried Cabbage Noodle Buns:
You’ll absolutely adore these Pan-Fried Cabbage Noodle Buns for their irresistible combination of textures and savory flavors. The star feature is undoubtedly the delightful contrast between the perfectly crisp, golden-brown bottoms and the tender, steamed tops, creating a truly satisfying bite. Beyond the incredible taste and texture, making these buns at home is a fantastic cost-saving strategy, transforming simple pantry staples into an elegant and delicious meal without breaking the bank. The filling is a flavorful marvel, with the subtle sweetness of cabbage complemented by umami-rich shiitake mushrooms and fragrant aromatics, making them feel far more special than their humble ingredients suggest.
If you’re a fan of potstickers or pan-fried dumplings, you’ll find these Pan-Fried Cabbage Noodle Buns offer a similar comfort and deliciousness but with a unique, lighter noodle-wrapper twist. They are incredibly versatile and make for a quick, budget-friendly dinner or a delightful appetizer that will impress your guests. So why not ditch the takeout menu tonight and give these wonderful homemade buns a try? You’ll be amazed at how easy and rewarding they are to make, and they are sure to become a new family favorite.
Storing and Reheating Tips:
Proper storage is key to enjoying these delicious Pan-Fried Cabbage Noodle Buns even after they’ve been cooked.
- Refrigeration: Once cooled completely, store any leftover cooked buns in an airtight container in the refrigerator for up to 2-3 days. Ensure they are fully cooled before sealing to prevent condensation, which can make them soggy.
- Reheating: For the best results, reheat the buns in a non-stick skillet over medium heat with a tablespoon of oil. Add the buns, cover, and cook for a few minutes until heated through and the bottoms are re-crisped. You can also reheat them in a toaster oven or a conventional oven at around 350°F (175°C) for 8-10 minutes, though they may not achieve the same crispiness as when pan-fried.
- Freezing (Uncooked): For future meals, you can freeze the uncooked, assembled buns. Arrange them in a single layer on a baking sheet, ensuring they don’t touch. Freeze until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 1 month. Cook from frozen; you may need to add a few extra minutes to the steaming time.
Final Thoughts:
Pan-Fried Cabbage Noodle Buns are a testament to how simple ingredients can create something truly special and delicious. They are incredibly satisfying, budget-friendly, and surprisingly easy to make, promising a delightful culinary experience for any home cook. Give them a try – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Pan-Fried Cabbage Noodle Buns
Ingredients
Equipment
Method
- Make the Dough: In a large mixing bowl, whisk together the flour and salt. Gradually add the warm water, mixing with a spoon or spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Cover the dough with a clean kitchen towel or place it in a lightly oiled bowl and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll and shape.2 cups all-purpose flour, 1 teaspoon salt, ¾ cup warm water
- Prepare the Filling: While the dough is resting, prepare the filling. In a medium bowl, combine the shredded cabbage, chopped tofu (or other protein), chopped shiitake mushrooms, the white parts of the green onions, minced garlic, grated ginger, soy sauce, sesame oil, white pepper, and sugar (if using). Mix everything thoroughly until well combined. Taste and adjust seasonings as needed – you might want a little more soy sauce or a pinch more pepper.2 cups finely shredded green cabbage, 1 cup finely chopped firm or extra-firm tofu, ½ cup finely chopped shiitake mushrooms, 2 cloves garlic, 1 tablespoon grated fresh ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ½ teaspoon white pepper, Pinch sugar
- Assemble the Buns: Divide the rested dough into 12-16 equal portions. Roll each portion into a small ball. On a lightly floured surface, roll out each ball into a thin, round wrapper, about 4-5 inches in diameter. Similar to making dumplings, you want the edges to be slightly thinner than the center.
- Fill the Buns: Place about 1-2 tablespoons of the cabbage filling into the center of each wrapper. To seal, moisten the edge of one half of the wrapper with a little water. Fold the wrapper in half to create a semi-circle, pressing the edges firmly together to seal. You can crimp the edges with a fork for extra security and a decorative finish, or leave them plain. Ensure the buns are well-sealed to prevent the filling from leaking out during cooking.
- Chill the Buns (Optional but Recommended): Once assembled, you can place the buns on a lightly floured baking sheet or parchment paper. Covering them loosely with plastic wrap and refrigerating them for about 15-30 minutes can help them hold their shape better during frying.
- Pan-Fry the Buns: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Carefully arrange a single layer of the assembled buns in the hot pan, ensuring they are not overcrowded. Cook for 2-3 minutes, or until the bottoms are golden brown and slightly crispy.2 tablespoons vegetable oil
- Steam the Buns: Carefully pour ¼ cup of water into the hot skillet. Immediately cover the skillet tightly with a lid. The water will create steam, cooking the buns through and softening their tops. Let them steam for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.¼ cup water
- Crisp the Bottoms (Again): Once the water has evaporated (or mostly evaporated), remove the lid. If there’s any residual water, let it cook off for another minute. Add the remaining 1 tablespoon of oil to the pan if needed, swirling it around. Cook for another 1-2 minutes, uncovered, on medium heat to re-crisp the bottoms to perfection.2 tablespoons vegetable oil
- Serve: Carefully remove the pan-fried cabbage noodle buns from the skillet. Serve immediately, with the crispy side down, garnished with the reserved chopped green onions and a side of your favorite dipping sauce, such as soy sauce, chili oil, or a mixture. Repeat the frying and steaming process with the remaining buns.