Imagine biting through a golden, crispy exterior to discover a savory filling of tender noodles and cabbage tucked inside a fluffy, pillowy bun. These Pan-Fried Cabbage and Noodle Buns are a beloved street food snack from Northern China that combines the best of both worlds: soft, steamed bun dough and a deliciously seasoned vegetable and noodle filling. The magic happens when these stuffed buns are pan-fried until the bottoms become beautifully crispy while the tops stay wonderfully soft. Each bite delivers an incredible contrast of textures and a burst of umami-rich flavors from garlic, ginger, and sesame oil. While making these buns does require some time and patience, the process is actually quite straightforward, and the results are so rewarding that you’ll want to make them again and again. They’re perfect as a snack, appetizer, or even a light meal.
Serving Quantity: 12 buns (serves 6 as a snack or appetizer)
Cooking Time: 45 minutes (plus 1 hour 30 minutes for dough rising and resting)
Nutrition Information (per 2 buns):
- Calories: 310
- Protein: 9g
- Fat: 8g
- Carbohydrates: 52g
- Fiber: 3g
- Sugar: 6g
- Sodium: 520mg
1. Gather Your Ingredients
For the dough:
- Three cups all-purpose flour, plus extra for dusting
- One tablespoon granulated sugar
- One teaspoon instant yeast
- Half teaspoon salt
- One cup warm water (about 110 degrees Fahrenheit)
- Two tablespoons vegetable oil
For the filling:
- Four ounces dried thin noodles (vermicelli, cellophane noodles, or angel hair pasta)
- Three cups napa cabbage, finely chopped
- One teaspoon salt for salting cabbage
- Two tablespoons vegetable oil
- One tablespoon sesame oil
- Three garlic cloves, minced
- One tablespoon fresh ginger, minced
- Two green onions, finely chopped
- Two tablespoons soy sauce
- One tablespoon oyster sauce
- One teaspoon sugar
- Half teaspoon white pepper
- Quarter teaspoon five-spice powder (optional)
For pan-frying:
- Three tablespoons vegetable oil
- Half cup water
For serving:
- Soy sauce for dipping
- Chinese black vinegar
- Chili oil (optional)
2. Make the Dough
In a large mixing bowl, combine three cups of flour, one tablespoon of sugar, one teaspoon of instant yeast, and half a teaspoon of salt. Whisk these dry ingredients together. Make a well in the center and pour in one cup of warm water and two tablespoons of vegetable oil. Use a wooden spoon or your hands to mix everything together until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add flour one tablespoon at a time. If it’s too dry, add water one teaspoon at a time. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour until doubled in size.
3. Prepare the Noodles
While the dough is rising, cook the noodles according to package directions. Bring a pot of water to a boil and add four ounces of thin noodles. Cook for about 3 to 4 minutes for dried vermicelli or cellophane noodles, or according to package directions if using other types. The noodles should be just tender. Drain them in a colander and rinse under cold water to stop the cooking. Use kitchen scissors to cut the noodles into roughly 2-inch lengths so they’re easier to work with in the filling. Toss them with a drizzle of oil to prevent sticking and set aside.
4. Prepare the Cabbage
Finely chop three cups of napa cabbage into pieces about one-quarter inch in size. Place the chopped cabbage in a large bowl and sprinkle with one teaspoon of salt. Toss the cabbage with your hands to distribute the salt evenly. Let it sit for 15 minutes. The salt will draw out excess moisture from the cabbage, which is important because too much moisture will make your buns soggy. After 15 minutes, grab handfuls of the cabbage and squeeze firmly over the sink to remove as much liquid as possible. You should be able to extract quite a bit of water. Transfer the squeezed cabbage to a clean bowl.
5. Make the Filling
Heat two tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant. Add the squeezed cabbage and stir-fry for 2 to 3 minutes until it softens slightly but still has some texture. Add the cut noodles to the pan along with one tablespoon of sesame oil, chopped green onions, two tablespoons of soy sauce, one tablespoon of oyster sauce, one teaspoon of sugar, half a teaspoon of white pepper, and five-spice powder if using. Stir-fry everything together for another 2 to 3 minutes until well combined and the noodles have absorbed the seasonings. Taste and adjust the seasoning if needed. Transfer the filling to a plate and spread it out to cool completely. It’s important that the filling is completely cool before you stuff the buns.
6. Shape the Buns
Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and knead briefly for about 1 minute. Divide the dough into 12 equal pieces. Roll each piece into a ball and cover them with a damp towel to prevent drying. Working with one ball at a time, use a rolling pin to roll it into a circle about 4 inches in diameter, with the edges slightly thinner than the center. Place about 2 to 3 tablespoons of the cooled filling in the center of the dough circle. Gather the edges of the dough up and around the filling, pleating as you go, and pinch the top firmly to seal. Place the bun seam-side down on a lightly floured surface. Repeat with the remaining dough and filling. Cover the shaped buns with a damp towel and let them rest for 20 minutes. This resting time allows the gluten to relax and the buns to puff up slightly.
7. Pan-Fry the Buns
Heat a large non-stick skillet with a tight-fitting lid over medium heat. Add about one and a half tablespoons of vegetable oil and swirl to coat the bottom of the pan. Once the oil is hot, carefully place 6 buns seam-side up in the pan, spacing them about half an inch apart. Let them cook undisturbed for 2 to 3 minutes until the bottoms are golden brown and crispy. You can lift one gently with a spatula to check. Pour quarter cup of water into the pan around the buns, being careful as it will sputter. Immediately cover the pan with the lid. Reduce the heat to medium-low and let the buns steam for 8 to 10 minutes. The water will evaporate and the buns will puff up and cook through.
8. Finish and Serve
After 8 to 10 minutes, remove the lid. All the water should have evaporated. If there’s still water in the pan, continue cooking uncovered until it’s gone. Let the buns continue cooking for another 1 to 2 minutes to re-crisp the bottoms if needed. Transfer the cooked buns to a serving plate. Repeat the pan-frying process with the remaining 6 buns, adding another one and a half tablespoons of oil to the pan. Serve the buns hot with small dishes of soy sauce, Chinese black vinegar, and chili oil on the side for dipping. The crispy bottom should be golden and crunchy, while the top remains soft and fluffy, and the filling should be hot and flavorful.
Tips for Perfect Results
- The dough should be soft and slightly tacky but not sticky. Proper dough consistency is key to achieving fluffy buns, so adjust the flour or water as needed during kneading.
- Don’t skip squeezing the cabbage thoroughly after salting. Excess moisture in the filling will make the buns soggy and difficult to seal properly.
- Make sure your filling is completely cool before stuffing the buns. Hot filling will make the dough difficult to work with and can kill the yeast.
- When sealing the buns, pinch the dough together firmly at the top. Any gaps will allow the filling to leak out during cooking.
- The resting period after shaping is important. It allows the dough to relax and rise slightly, resulting in fluffier buns.
- Use a non-stick pan for the best results. The buns need to develop a crispy bottom without sticking, which is difficult to achieve in regular pans.
- Don’t lift the lid while the buns are steaming or you’ll release the steam that’s cooking the tops. Trust the process and wait the full time.
- You can prepare the dough and filling a day ahead and store them separately in the refrigerator. Bring them to room temperature before assembling the buns.
- For a vegetarian version, simply omit the oyster sauce or substitute it with mushroom-based vegetarian oyster sauce.
- Leftover buns can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a covered skillet with a splash of water to re-steam them, or freeze them for up to 2 months. Steam frozen buns for about 10 minutes to reheat.
