Description

Pan-fried buns filled with a delicious mixture of cabbage, vermicelli noodles, and other veggies, wrapped in homemade dough. They are pan-fried until golden brown and steamed for a perfect crispy exterior and chewy interior, inspired by the street food markets in Taipei.

Ingredients

3 cups all-purpose flour (375 g)

2 tsp instant dry yeast

2 tbsp sugar

1/2 tsp salt

1 tbsp roasted sesame seeds

1 cup warm soy milk or other non-dairy milk

1 tbsp toasted sesame oil or neutral oil

1 tbsp neutral oil for cooking

6 cups raw shredded cabbage (from 1/2 large head of cabbage)

3.5 oz uncooked vermicelli noodles (100 g)

1 cup finely shredded or grated carrot (150 g)

1/2 cup chopped scallions or chives (25 g)

1 tbsp soy sauce

2 tsp salt or to taste

1 tbsp roasted sesame seeds

2 tbsp toasted sesame oil

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, mix all dry ingredients for the dough. Create a well in the center, pour the warm soy milk and oil while mixing, forming a dough.
Shape the dough into a ball, cover with a damp towel, and let it rise for at least 2 hours.
Soak vermicelli noodles in boiling water for 7-8 minutes, drain, and chop into small pieces.
Heat 1 tbsp neutral oil in a pan. Cook shredded cabbage, carrots, and scallions over medium-high heat for 4-5 minutes until tender. Add the cooked noodles, soy sauce, salt, sesame oil, and roasted sesame seeds. Stir well and cook another 2-3 minutes, then drain any excess liquid.
Divide the risen dough into 12 or 16 pieces. Roll each piece into a ball, then flatten and roll out into wrappers about 3-5 inches in diameter.
Place 2-3 tbsp of filling in the center of a wrapper. Pinch and twist the edges to seal into a bun shape. Lightly press down the top of each bun. Cover with a towel to prevent drying.
Heat a pan over medium heat with 1 tbsp oil for every 4 buns. Place buns seam-side down and cook for 4-5 minutes until the bottom is golden brown. Flip and cook until the other side is golden brown.

Notes

These buns can be frozen and reheated for later use.
Ensure the wrappers do not dry out by covering them with a dry towel or spreading them out if resting for long.
For smaller buns, divide the dough into more pieces for 38g wrappers.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Appetizer, Side Dish, Snack
Method: Pan-fried and steamed
Cuisine: Asian, Chinese, Taiwanese