If you’re looking for a dish that’s truly satisfying, comforting, and full of vibrant flavors, then the Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe will quickly become one of your all-time favorites. These buns are beautifully golden and crispy on the outside, while the inside bursts with a tender, savory mixture of cabbage, vermicelli noodles, fragrant scallions, and shredded carrots—all harmoniously seasoned with soy sauce and toasted sesame oil. Perfect for sharing with friends or savoring as a hearty snack, this recipe transforms simple ingredients into an unforgettable plant-based delight that feels a little indulgent but is effortlessly wholesome.
Ingredients You’ll Need
These straightforward ingredients are essentials that each play a vital role in bringing this Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe to life. From the soft, pillowy dough to the crisp-tender vegetable filling, every item is chosen to create that perfect balance of texture and depth of flavor.
- 3 cups all-purpose flour (375 g): The foundation for your soft and chewy bun dough.
- 2 tsp instant dry yeast: Helps the dough rise beautifully for a light texture.
- 2 tbsp sugar: A touch of sweetness to activate the yeast and enhance flavor.
- 1/2 tsp salt: To bring balance and enhance all the savory notes.
- 1 tbsp roasted sesame seeds: Adds a nutty crunch and visual appeal both inside and on the dough.
- 1 cup warm soy milk or other non-dairy milk: Keeps the buns dairy-free while ensuring a tender dough.
- 1 tbsp toasted sesame oil or neutral oil: Infuses the dough with subtle, toasty aroma.
- 1 tbsp neutral oil for cooking: For pan-frying to achieve that irresistible golden crust.
- 6 cups raw shredded cabbage (from 1/2 large head of cabbage): Juicy and slightly sweet, forming the heart of the filling.
- 3.5 oz uncooked vermicelli noodles (100 g): Adds a wonderful chewy texture that complements the veggies.
- 1 cup finely shredded or grated carrot (150 g): Brings natural sweetness and color to the filling.
- 1/2 cup chopped scallions or chives (25 g): Offers a fresh, mild oniony flavor that wakes up the dish.
- 1 tbsp soy sauce: Deep umami seasoning that ties the filling together.
- 2 tsp salt or to taste: To perfectly season the veggies and noodles.
- 1 tbsp roasted sesame seeds: Sprinkled inside for an extra layer of crunch and nuttiness.
- 2 tbsp toasted sesame oil: Adds a final fragrant richness to the filling mix.
How to Make Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe
Step 1: Prepare the Dough
Start by mixing all your dry dough ingredients—including flour, yeast, sugar, salt, and sesame seeds—in a large bowl. Make a well in the center and pour in the warm soy milk and toasted sesame oil. Gradually mix everything until a soft dough forms. Knead it gently if needed, then cover with a damp towel and let it rise in a warm spot for at least 2 hours. This slow rise develops flavor while ensuring the buns turn out light and fluffy.
Step 2: Prep the Filling
Soak the vermicelli noodles in boiling water for 7-8 minutes until tender. Drain and chop them into small pieces to make them easier to mix into the filling. Then heat a tablespoon of neutral oil in a pan and sauté the shredded cabbage, carrots, and scallions over medium-high heat for 4-5 minutes until they become tender but still have a slight bite. Add the chopped vermicelli, soy sauce, salt, toasted sesame oil, and roasted sesame seeds. Stir everything well and cook for another 2-3 minutes before draining any excess liquid. The filling should be moist but not watery, full of fragrant sesame and savory notes.
Step 3: Shape the Buns
After the dough has doubled in size, punch it down and divide it into 12 to 16 equal pieces depending on your preferred bun size. Roll each piece into a smooth ball, then flatten and roll it out into a 3-5 inch diameter wrapper. Spoon about 2-3 tablespoons of the filling into the center, then carefully pinch and twist the edges to seal them into a neat little bun shape. Lightly press down the top of each bun for an even finish, and keep them covered with a towel so they don’t dry out.
Step 4: Pan-Fry to Perfection
Heat a pan over medium heat and add 1 tablespoon of neutral oil for every four buns you cook at once. Place the buns seam-side down in the pan and let them cook for 4-5 minutes, or until the bottoms turn a gorgeous golden brown and develop a crispy crust. Flip them carefully and cook the other side similarly. The result is a contrast between a slightly crunchy exterior and a soft, flavorful filling inside that makes these buns utterly irresistible.
How to Serve Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe
Garnishes
Sprinkle some additional roasted sesame seeds or finely chopped scallions on top for a fresh burst of flavor and color. A drizzle of chili oil or a side of soy dipping sauce can also elevate the buns by adding a spicy or salty kick that complements the mild, savory interior perfectly.
Side Dishes
Pair these buns with a crisp Asian-style cucumber salad or a bowl of miso soup for a beautifully balanced meal. The fresh vegetables and light broths contrast wonderfully with the warm, pan-fried buns and keep things feeling light yet satisfying.
Creative Ways to Present
Serve the buns on a wooden platter lined with banana leaves for a rustic, inviting touch. You can also stack them in a bamboo steamer basket to keep them warm and create a stunning presentation that’s sure to impress at any meal or gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover buns in an airtight container in the refrigerator for up to 3 days. They remain delicious but might lose some of their crispness, which can easily be restored with a quick reheating.
Freezing
If you want to keep these buns on hand for longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They freeze beautifully for up to a month and thaw quickly when you’re ready to enjoy them.
Reheating
The best way to reheat these Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe leftovers is in a hot skillet with a small amount of oil, recreating that crisp pan-fried texture. You can also use a steamer for a softer bun or a microwave for convenience, though the skillet method delivers the tastiest results.
FAQs
Can I use a different vegetable instead of cabbage?
Absolutely! While cabbage gives these buns their signature crunch and sweetness, you can substitute with napa cabbage, bok choy, or even finely chopped kale for a slightly different flavor and texture.
Is it necessary to soak the vermicelli noodles before adding them?
Yes, soaking the vermicelli noodles softens them so they blend nicely with the vegetables and don’t remain stiff or dry in the filling.
Can I make these buns gluten-free?
It’s tricky since all-purpose flour is key for the dough’s elasticity. However, experimenting with gluten-free flours and binders might work if you’re experienced with gluten-free baking, but results may vary.
How long does the dough need to rise?
At least 2 hours in a warm environment allows the dough to double in size and develop the right softness and flavor for light, fluffy buns.
Can these buns be steamed instead of pan-fried?
Definitely! Steamed buns will be softer without the crispy crust, offering a more traditional texture if you prefer a pillowy bite.
Final Thoughts
Cooking this Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe is such a rewarding experience that fills your kitchen with inviting aromas and your heart with satisfaction. They’re perfect for sharing, impressing friends, or simply treating yourself to a plant-based comfort food that never disappoints. Give this recipe a try—you might just find your new favorite homemade snack or appetizer!
Print
Vegan Pan-Fried Cabbage and Vermicelli Buns Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 servings
- Category: Snack
- Method: Frying
- Cuisine: Asian
- Diet: Vegan
Description
These Vegan Pan-Fried Buns are soft, flavorful, and packed with a delicious vegetable and vermicelli noodle filling. The buns feature a fluffy dough made with non-dairy milk and are pan-fried to golden perfection, yielding a crispy outside and tender inside. Perfect for a satisfying snack or appetizer, these buns showcase a blend of Asian-inspired ingredients and simple cooking techniques.
Ingredients
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
For Cooking
- 1 tbsp neutral oil for cooking (plus more as needed)
Instructions
- Prepare the Dough: In a large bowl, combine all dry dough ingredients: flour, yeast, sugar, salt, and roasted sesame seeds. Create a well in the center, then pour in the warm soy milk and toasted sesame or neutral oil. Mix thoroughly until a dough forms.
- Let the Dough Rise: Shape the dough into a ball, cover it with a damp towel, and allow it to rise in a warm place for at least 2 hours, or until doubled in size.
- Prepare the Vermicelli: Soak the vermicelli noodles in boiling water for 7-8 minutes until softened. Drain well and chop into small pieces for easier incorporation into the filling.
- Cook the Vegetable 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. Add the cooked vermicelli noodles, soy sauce, salt, toasted sesame oil, and roasted sesame seeds. Stir well to combine and cook for an additional 2-3 minutes. Drain any excess liquid from the mixture.
- Divide and Roll Dough: After rising, divide the dough into 12 to 16 equal pieces. Roll each piece into a ball and then flatten and roll out each ball into a wrapper approximately 3-5 inches in diameter.
- Fill and Shape Buns: Place 2-3 tablespoons of the vegetable and noodle filling in the center of each wrapper. Pinch and twist the edges to seal the filling inside, shaping each into a bun. Lightly press down the top of each bun to flatten slightly. Cover them with a towel to prevent drying while preparing the remaining buns.
- Pan-Fry the Buns: Heat a pan over medium heat and add 1 tablespoon of oil for every 4 buns. Place the buns seam-side down in the pan and cook for 4-5 minutes, or until the bottoms are golden brown. Flip the buns and cook the other side until also golden brown. Repeat with remaining buns, adding oil as needed.
Notes
- For best results, ensure the soy milk is warm but not hot to activate the yeast properly.
- Adjust the salt in the filling to your taste preference.
- You can substitute the vermicelli noodles with other thin noodles or omit for a simpler filling.
- Serve these buns fresh for the crispiest texture; they also reheat well in a pan or air fryer.
- The dough can be made a day ahead and refrigerated; bring to room temperature before rolling and filling.
