Pan-Fried Cabbage and Noodle Buns

Pan-Fried Cabbage and Noodle Buns, inspired by the Shanghai street food delicacy known as Shēng jiān bāo (生煎包), are savory, pan-fried buns filled with a delightful mixture of cabbage, vermicelli noodles, and aromatic vegetables. These buns boast a crispy golden crust and a soft, chewy interior, making them a satisfying and flavorful treat suitable for various occasions.

Why You’ll Love This Recipe

• Texture Delight: The combination of a crispy exterior and a soft, chewy interior offers a satisfying contrast in every bite.
• Flavorful Filling: Packed with seasoned cabbage, vermicelli noodles, and vegetables, the filling is both hearty and delicious.
• Vegan-Friendly: Entirely plant-based, making it suitable for vegan diets.
• Make-Ahead Option: These buns can be prepared in batches and frozen for future enjoyment.
• Versatile Serving: Perfect as a snack, appetizer, or main course, and pairs well with various dipping sauces.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• All-purpose flour
• Instant dry yeast
• Sugar
• Salt
• Roasted sesame seeds
• Warm soy milk or other non-dairy milk
• Toasted sesame oil or neutral oil

For the Filling:

• Neutral oil for cooking
• Raw shredded cabbage (from 1/2 large head of cabbage)
• Uncooked vermicelli noodles
• Finely shredded or grated carrot
• Chopped scallions or chives
• Soy sauce
• Salt (to taste)
• Roasted sesame seeds
• Toasted sesame oil

Directions

1. Prepare the Dough:
   • In a large bowl, combine the dry ingredients: flour, yeast, sugar, salt, and sesame seeds.
   • Create a well in the center and pour in the warm soy milk and oil.
   • Mix until a dough forms, then knead until smooth.
   • Shape the dough into a ball, cover it with a damp towel, and let it rest for at least 2 hours until doubled in size.
2. Prepare the Filling:
   • Soak the vermicelli noodles in boiling water until cooked, then drain and chop into small pieces.
   • In a pan, heat oil and sauté the chives, carrots, and cabbage until tender.
   • Add the noodles, soy sauce, salt, and sesame oil; cook for a few more minutes.
   • Transfer the mixture to a strainer to remove excess liquid and let it cool.
3. Shape the Buns:
   • Divide the dough into equal pieces and roll each into a ball.
   • Flatten each ball into a wrapper, place filling in the center, and pleat the edges to seal.
4. Cook the Buns:
   • Heat oil in a pan over medium heat. Place buns seam-side down and cook until the bottoms are golden brown.
   • Add water to the pan, cover, and let the buns steam until the water evaporates.
5. Serve:
   • Enjoy the buns hot, optionally with a dipping sauce made from soy sauce, sugar, chili sauce, and sesame seeds.

Servings and Timing

• Yield: Approximately 12 to 16 buns
• Preparation Time: 2 hours (including dough resting time)
• Cooking Time: 30 minutes
• Total Time: Approximately 2 hours and 30 minutes

Variations

• Mushroom and Cabbage Filling: Substitute or add finely chopped mushrooms to the filling for an umami-rich flavor.
• Spicy Version: Incorporate chili flakes or a dash of hot sauce into the filling for added heat.
• Different Noodles: Use thin wheat noodles or ramen-style noodles instead of vermicelli for a different texture.
• Gluten-Free Option: Use gluten-free flour and noodles to accommodate dietary restrictions.

Storage/Reheating

• Refrigeration: Store leftover buns in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze uncooked buns on a baking sheet until solid, then transfer to a freezer-safe bag for up to 1 month.
• Reheating:
  • From Refrigerated: Reheat in a pan over medium heat until warmed through.
  • From Frozen: Steam the buns for 10-15 minutes until heated thoroughly.

FAQs

What type of cabbage is best for this recipe?

Green cabbage is commonly used due to its mild flavor and texture. However, Napa cabbage can also be used for a slightly sweeter taste.

Can I make the dough ahead of time?

Yes, the dough can be prepared in advance and stored in the refrigerator for up to 24 hours. Allow it to come to room temperature before shaping the buns.

Are these buns suitable for freezing?

Absolutely. You can freeze the uncooked buns and steam them directly from frozen when ready to eat.

What dipping sauces pair well with these buns?

A simple mixture of soy sauce, vinegar, and chili oil makes an excellent dipping sauce. You can also try hoisin sauce or a garlic-soy dipping sauce.

Can I bake these buns instead of pan-frying?

While pan-frying gives the buns their characteristic crispy bottom, you can bake them at 375°F (190°C) for about 20 minutes until golden brown.

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

Ensure the pan is well-oiled before placing the buns, and avoid moving them until a crust has formed on the bottom.

Can I use other vegetables in the filling?

Yes, feel free to add or substitute vegetables like mushrooms, bell peppers, or zucchini to the filling.

Is it necessary to use sesame seeds in the dough?

Sesame seeds add a nutty flavor and texture, but they can be omitted if preferred.

What is the purpose of steaming after pan-frying?

Steaming ensures the buns are cooked through and provides a soft, fluffy texture to the dough.

Can I use store-bought dough for this recipe?

Yes, store-bought dough can be used as a time-saving alternative, though homemade dough offers a more authentic texture and flavor.

Conclusion

Pan-Fried Cabbage and Noodle Buns are a delightful fusion of textures and flavors, offering a crispy exterior and a savory, satisfying filling. Whether enjoyed as a snack, appetizer, or main course, these buns are sure to impress. With the flexibility to customize the filling and the convenience of making them ahead, they are a versatile addition to any culinary repertoire.

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