Description
These Vegan Pan-Fried Buns are a delightful treat filled with a savory mixture of cabbage, vermicelli noodles, carrots, and scallions, wrapped in a homemade dough and pan-fried to golden perfection. They are perfect for a delicious snack or meal!
Ingredients
Units
Scale
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
Wet Ingredients
- 1 cup warm soy milk or other non-dairy milk
- 1 tbsp toasted sesame oil or neutral oil
Filling
- 1 tbsp neutral oil for cooking
- 6 cups raw shredded cabbage
- 3.5 oz uncooked bundles of vermicelli noodles (100g total)
- 1 cup finely shredded or grated carrot
- 1/2 cup chopped scallions or chives
- 1 tbsp soy sauce
- 2 tsp salt or to taste
- 1 tbsp roasted sesame seeds
- 2 tbsp toasted sesame oil
Instructions
- Preparing the Dough – In a large bowl, mix dry ingredients, create a well, add warm milk and oil, mix into a dough. Let it rise for 2 hours.
- Cooking the Filling – Cook noodles, then sauté cabbage, carrots, scallions, add in noodles, soy sauce, salt, and oil. Drain excess liquid.
- Preparing the Wrappers – Divide and roll dough into balls, roll out into wrappers.
- Making the Buns – Fill wrappers, seal and cook in a pan.
- Storing the Cooked Buns – Refrigerate cooked buns for up to 5 days, reheat before serving.
- Freezing the Buns – Freeze on a tray, then store in a bag. Reheat as needed.
Notes
- Store cooked buns in an airtight container and refrigerate for up to 5 days.
- To reheat, pan fry with water, oven-toast, or microwave with water.
- Freeze buns on a tray spaced apart, then store in a bag for easy reheating later.
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
