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Pan-Fried Cabbage and Noodle Buns

Golden crispy buns filled with savory cabbage and noodles, a delicious vegetarian twist on Asian street food.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 20 buns
Course: Appetizer, Snack
Cuisine: Asian, Fusion
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups shredded green cabbage
  • 1 cup cooked thin egg noodles
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp rice vinegar
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 2 green onions, chopped reserve some for garnish
  • 1 tbsp cornstarch
  • salt and pepper to taste
Wrappers
  • 20 round dumpling wrappers store-bought or homemade
  • 2-3 tbsp vegetable oil for frying
  • 1/4 cup water for steaming

Equipment

  • Non-stick skillet
  • Mixing bowl
  • Spatula
  • Measuring cups

Method
 

  1. Heat sesame oil in a skillet over medium heat. Add garlic and ginger; sauté until fragrant.
  2. Add shredded cabbage, cook 4–5 minutes until slightly wilted. Stir in soy sauce, hoisin, rice vinegar, and noodles. Sprinkle cornstarch, season, and mix. Let cool.
  3. Place filling on a wrapper, wet edges, fold, and pleat to seal. Repeat with remaining wrappers.
  4. Heat vegetable oil in skillet. Fry buns 2–3 minutes until bottoms are golden.
  5. Add water, cover, and steam 4–5 minutes. Uncover and crisp another 1–2 minutes.
  6. Garnish with green onions or sesame seeds. Serve with dipping sauce.

Notes

Freeze uncooked buns for up to 1 month. Reheat leftovers in a skillet or air fryer.