Pan-Fried Cabbage and Noodle Buns

Why You’ll Love This Recipe

These buns bring the taste of Asian night markets right into your kitchen. They’re completely plant-based yet incredibly satisfying, thanks to the hearty filling and chewy dough. They can be enjoyed fresh, stored for later, or even frozen for quick meals anytime. The combination of crisp, golden bottoms and fluffy tops makes them a textural delight that pairs beautifully with soy-based dipping sauces.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough – Dry Ingredients:
3 cups all-purpose flour (375 g)
2 tsp instant dry yeast
2 tbsp sugar
½ tsp salt
1 tbsp roasted sesame seeds

Dough – Wet Ingredients:
1 cup warm soy milk (or other non-dairy milk)
1 tbsp toasted sesame oil or neutral oil

Filling:
1 tbsp neutral oil for cooking
6 cups raw shredded cabbage (from ½ large head)
3.5 oz vermicelli noodles (100 g, uncooked)
1 cup shredded carrot (150 g)
½ 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

Directions

1. Make the dough: Mix dry ingredients in a bowl. Add warm milk and oil, mixing until a dough forms. Shape into a ball, cover with a damp towel, and let rise for about 2 hours.

2. Cook the filling: Soak vermicelli noodles in hot water until tender. Drain and chop into short pieces. In a pan, heat oil and sauté cabbage, carrots, and scallions for 4–5 minutes. Add noodles, soy sauce, salt, sesame seeds, and sesame oil. Cook 2–3 more minutes. Drain excess liquid and let cool.

3. Prepare the wrappers: Divide dough into 12–16 equal pieces. Roll each piece into a small ball, then flatten and roll out into 3–5 inch circles. Keep covered to prevent drying.

4. Assemble the buns: Place 2–3 tbsp of filling in the center of each wrapper. Pleat and pinch edges to seal, twisting slightly at the top. Gently press down to flatten.

5. Pan-fry the buns: Heat 1 tbsp oil in a skillet for every 4 buns. Place buns crease-side down and cook over medium heat for 4–5 minutes until golden brown. Flip and cook the other side until browned. Carefully add 1 tbsp water per bun, cover immediately, and steam for 5–6 minutes until water evaporates.

6. Remove and serve hot with dipping sauce.

Servings and timing

Servings: 16 buns
Prep time: 1 hour
Cook time: 30 minutes
Dough resting time: 1 hour
Total time: 2 hours 30 minutes

Variations

• Add shiitake mushrooms or tofu crumbles for a protein boost.

• Swap cabbage with napa cabbage or bok choy for a different flavor.

• Spice it up with chili oil or finely chopped fresh chilies in the filling.

• Use whole wheat flour for a nuttier, healthier dough.

• Make mini versions for appetizers or party platters.

Storage/Reheating

• Refrigeration: Store cooked buns in an airtight container in the fridge for up to 5 days. Reheat by pan-frying with a splash of water, oven-toasting at low heat, or microwaving with a bit of water in a covered bowl.

• Freezing: Freeze cooked buns on a tray until solid, then transfer to a bag. Reheat directly from frozen by steaming, oven-toasting, or pan-frying.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after it rises. Let it come to room temperature before rolling.

Do I have to make the dough from scratch?

While homemade dough is best, you can use store-bought dumpling wrappers in a pinch, though the texture will differ.

Can I bake these buns instead of pan-frying?

Yes, but they won’t have the same crispy base. Bake at 375°F (190°C) until golden brown.

What dipping sauce goes best with these buns?

A mix of soy sauce, vinegar, chili oil, and sesame seeds works wonderfully.

Can I use other noodles instead of vermicelli?

Thin rice noodles or glass noodles make good substitutes.

How do I keep the buns from sticking to the pan?

Use a nonstick skillet, enough oil, and avoid moving the buns too soon while they crisp.

Can I make these gluten-free?

Yes, use gluten-free all-purpose flour and rice vermicelli, but the texture may be slightly different.

What if I don’t have soy milk?

Any non-dairy milk works—almond, oat, or rice milk are good alternatives.

Why do I need to steam the buns after pan-frying?

The steam ensures the inside cooks fully while keeping the dough soft and chewy.

Can I freeze unfilled wrappers?

Yes, freeze them flat with parchment in between. Thaw before using to avoid cracking.

Conclusion

Vegan Pan-Fried Buns (Sheng Jian Bao) are the ultimate comfort snack—crispy, chewy, and filled with savory veggies and noodles. They’re perfect for making in batches, freezing, and enjoying anytime you crave a taste of authentic Taiwanese street food. With their golden crust and satisfying filling, these buns will quickly become a go-to favorite for both vegans and non-vegans alike.

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