There’s something deeply comforting about handheld snacks—especially the kind that are warm, golden on the outside, and filled with something hearty and savory on the inside. These Pan-Fried Cabbage and Noodle Buns take me right back to quiet weekends at home, when the pace slows down just enough to roll dough by hand, tuck in a flavorful filling, and listen to the gentle sizzle of buns crisping up in a pan.
This recipe is inspired by a mix of home-style Chinese cooking and street food charm. It’s the kind of snack that feels humble yet nourishing, perfect for sharing over tea or packing up for a picnic. The combination of stir-fried cabbage, chewy noodles, and a mix of vegetables wrapped in soft dough gives you that delightful contrast of textures—crispy, tender, chewy—all in one bite.
These buns also hold a nostalgic kind of magic. They remind me of family gatherings where everyone had a job—chopping, stirring, wrapping. Food like this carries warmth, not just from the heat of the pan but from the love and time you put into each step. Even if you’re making them solo, you’re carrying on a tradition of taking simple ingredients and turning them into something truly satisfying.
Why You’ll Love This Recipe:
- Golden crispy bottoms with a soft and fluffy top
- Savory, comforting filling made from everyday ingredients
- Totally plant-based and perfect for meal prepping
- Fun to make—especially the wrapping and pan-frying!
- A great way to use up leftover noodles or veggies
INGREDIENTS YOU’LL NEED:
Dough:
- 2 ½ cups (320 g) all-purpose flour
- ¾ cup (180 ml) warm water
- 1 tbsp neutral oil
- ¼ tsp salt
Filling:
- 2 cups cabbage, shredded
- ½ cup carrots, julienned
- ½ cup cooked noodles (rice noodles or wheat noodles work well)
- 1 stalk green onion, chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp hoisin sauce
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp white pepper
To Cook:
- 2–3 tbsp neutral oil
- ¼ cup water (for steaming during pan-frying)
HOW TO MAKE PAN-FRIED CABBAGE AND NOODLE BUNS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Dough
Start by making the dough, which is wonderfully simple and needs just a little kneading love. In a large bowl, mix the flour and salt, then gradually add the warm water and oil. Stir with chopsticks or a spoon until a shaggy dough forms. Knead it on a lightly floured surface for about 8–10 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30–45 minutes. This downtime is perfect for prepping your filling!
Step 2: Prepare the Filling
Heat a bit of oil in a pan and toss in the shredded cabbage and carrots. Sauté for a few minutes until softened, then add the cooked noodles and season with soy sauce, sesame oil, hoisin sauce, sugar, garlic powder, onion powder, and white pepper. Toss everything together until well combined. Set the mixture aside to cool slightly.
Step 3: Divide and Roll Out the Dough
Once the dough has rested, divide it into 10–12 pieces depending on how big you want your buns. Roll each piece into a ball, then flatten into a small disc. Use a rolling pin to roll each disc into a round, about 4 inches wide. The edges should be slightly thinner than the center—this helps when pleating later.
Step 4: Fill and Wrap the Buns
Place a spoonful of the filling in the center of each wrapper. To seal, gather the edges of the dough and pleat them together toward the center, pinching them closed. Don’t worry if they’re not perfect—rustic is charming, and they’ll taste delicious either way!
Step 5: Pan-Fry the Buns
Heat a few tablespoons of oil in a non-stick skillet over medium heat. Add the buns, pleated side down, and cook until the bottoms are golden and crisp—about 2–3 minutes. Pour in about ¼ cup of water and immediately cover with a lid to steam the buns. Let them steam for about 6–8 minutes or until the water has evaporated. Remove the lid and let the bottoms crisp up again for another 2 minutes.
HELPFUL TIPS:
- Rest the dough properly—this helps develop gluten and makes it easier to roll.
- Use leftover noodles from the night before to speed things up!
- If you’re new to pleating, don’t sweat it. You can simply fold and pinch the edges closed like a dumpling or empanada.
- These buns freeze beautifully—freeze before pan-frying for a make-ahead option.
- Try swapping in mushrooms or tofu for extra protein.
DETAILS:
- Prep Time: 1 hour (includes dough resting time)
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10–12 buns
- Category: Snacks / Appetizers
- Method: Pan-Fried & Steamed
- Cuisine: Asian-Inspired
- Diet: Vegan
NOTES:
These buns are endlessly adaptable. Feel free to get creative with the filling—finely chopped mushrooms, tofu, or other greens would work beautifully. If you’re planning to freeze some, assemble them up to the point of pan-frying and lay them on a tray to freeze before transferring to a bag.
NUTRITIONAL INFORMATION: (Per Bun – Estimated)
- Calories: 160
- Carbohydrates: 26g
- Protein: 3g
- Fat: 5g
- Fiber: 2g
- Sugar: 2g
FREQUENTLY ASKED QUESTIONS:
Can I bake these buns instead of pan-frying them?
You can! Brush them with a bit of oil and bake at 375°F (190°C) for about 20–25 minutes until golden. Though, you’ll miss out on that extra-crispy bottom.
What kind of noodles work best?
Thin rice noodles or lo mein-style wheat noodles both work great. Just make sure they’re not overly sauced or wet before mixing into the filling.
Can I make the dough ahead of time?
Yes—just knead the dough, wrap it tightly in plastic wrap, and store it in the fridge for up to 24 hours. Let it come back to room temperature before rolling.
STORAGE INSTRUCTIONS:
Let any leftover buns cool completely before storing.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze uncooked or pan-fried buns in a single layer before transferring to a bag.
- To Reheat: Reheat on a skillet with a splash of water and lid on to refresh the steam and crispness.
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CONCLUSION
There’s a certain joy in making food like this—something that takes your hands, a bit of time, and rewards you with golden, crispy, flavor-packed results. These Pan-Fried Cabbage and Noodle Buns are more than just a snack; they’re a warm, handheld hug. Whether you’re making them for yourself on a slow weekend or doubling the batch for friends, they’re sure to bring comfort with every bite.
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Pan-Fried Cabbage and Noodle Buns
Description
There’s something deeply comforting about handheld snacks—especially the kind that are warm, golden on the outside, and filled with something hearty and savory on the inside. These Pan-Fried Cabbage and Noodle Buns take me right back to quiet weekends at home, when the pace slows down just enough to roll dough by hand, tuck in a flavorful filling, and listen to the gentle sizzle of buns crisping up in a pan.
This recipe is inspired by a mix of home-style Chinese cooking and street food charm. It’s the kind of snack that feels humble yet nourishing, perfect for sharing over tea or packing up for a picnic. The combination of stir-fried cabbage, chewy noodles, and a mix of vegetables wrapped in soft dough gives you that delightful contrast of textures—crispy, tender, chewy—all in one bite.
These buns also hold a nostalgic kind of magic. They remind me of family gatherings where everyone had a job—chopping, stirring, wrapping. Food like this carries warmth, not just from the heat of the pan but from the love and time you put into each step. Even if you’re making them solo, you’re carrying on a tradition of taking simple ingredients and turning them into something truly satisfying.
Ingredients
Dough:
2 ½ cups (320 g) all-purpose flour
¾ cup (180 ml) warm water
1 tbsp neutral oil
¼ tsp salt
Filling:
2 cups cabbage, shredded
½ cup carrots, julienned
½ cup cooked noodles (rice noodles or wheat noodles work well)
1 stalk green onion, chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
1 tsp sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp white pepper
To Cook:
2–3 tbsp neutral oil
¼ cup water (for steaming during pan-frying)
Instructions
Step 1: Make the Dough
Start by making the dough, which is wonderfully simple and needs just a little kneading love. In a large bowl, mix the flour and salt, then gradually add the warm water and oil. Stir with chopsticks or a spoon until a shaggy dough forms. Knead it on a lightly floured surface for about 8–10 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30–45 minutes. This downtime is perfect for prepping your filling!
Step 2: Prepare the Filling
Heat a bit of oil in a pan and toss in the shredded cabbage and carrots. Sauté for a few minutes until softened, then add the cooked noodles and season with soy sauce, sesame oil, hoisin sauce, sugar, garlic powder, onion powder, and white pepper. Toss everything together until well combined. Set the mixture aside to cool slightly.
Step 3: Divide and Roll Out the Dough
Once the dough has rested, divide it into 10–12 pieces depending on how big you want your buns. Roll each piece into a ball, then flatten into a small disc. Use a rolling pin to roll each disc into a round, about 4 inches wide. The edges should be slightly thinner than the center—this helps when pleating later.
Step 4: Fill and Wrap the Buns
Place a spoonful of the filling in the center of each wrapper. To seal, gather the edges of the dough and pleat them together toward the center, pinching them closed. Don’t worry if they’re not perfect—rustic is charming, and they’ll taste delicious either way!
Step 5: Pan-Fry the Buns
Heat a few tablespoons of oil in a non-stick skillet over medium heat. Add the buns, pleated side down, and cook until the bottoms are golden and crisp—about 2–3 minutes. Pour in about ¼ cup of water and immediately cover with a lid to steam the buns. Let them steam for about 6–8 minutes or until the water has evaporated. Remove the lid and let the bottoms crisp up again for another 2 minutes.
Notes
These buns are endlessly adaptable. Feel free to get creative with the filling—finely chopped mushrooms, tofu, or other greens would work beautifully. If you’re planning to freeze some, assemble them up to the point of pan-frying and lay them on a tray to freeze before transferring to a bag.