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.
Notes
Storing and Reheating Tips: Once cooled completely, store any leftover cooked buns in an airtight container in the refrigerator for up to 2-3 days. For the best results, reheat the buns in a non-stick skillet over medium heat with a tablespoon of oil. You can also freeze uncooked buns for up to 1 month.
