Pan-Fried Cabbage Noodle Buns: A Delicious and Easy Recipe

Pan-Fried Cabbage Noodle Buns: A Delicious Twist on Tradition

Pan-Fried Cabbage Noodle Buns are a delightful fusion of flavors and textures that will tantalize your taste buds. This dish, with its crispy exterior and soft, savory filling, has roots in various Asian cuisines, where cabbage is often celebrated for its versatility and health benefits. The combination of tender cabbage and chewy noodles creates a unique experience that is both satisfying and comforting.

People love Pan-Fried Cabbage Noodle Buns not only for their incredible taste but also for their convenience. They make for a perfect appetizer or a light meal, and they can be easily customized with your favorite fillings. Whether you’re hosting a gathering or simply looking for a quick weeknight dinner, these buns are sure to impress. Join me as we explore this delightful recipe that brings together tradition and innovation in every bite!

Ingredients:

• 1 medium head of green cabbage
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 large egg
• 1/2 cup water (adjust as needed)
• 2 tablespoons vegetable oil (for frying)
• 1 tablespoon sesame oil (for flavor)
• Optional: chopped green onions for garnish
• Optional: soy sauce for serving

Preparing the Cabbage

Before we dive into making our delicious Pan-Fried Cabbage Noodle Buns, we need to prepare the cabbage. This step is crucial as it forms the base of our buns.

1. Start by removing the outer leaves of the cabbage and discarding any that are wilted or damaged.
2. Cut the cabbage into quarters and remove the core from each quarter.
3. Using a sharp knife or a mandoline, thinly slice the cabbage into noodle-like strips. Aim for about 1/4 inch in width for even cooking.
4. Once sliced, place the cabbage in a large bowl and sprinkle with a pinch of salt. Let it sit for about 10-15 minutes. This will help to draw out excess moisture and soften the cabbage.

Making the Dough

Now that our cabbage is prepped, it’s time to make the dough that will hold our buns together.

1. In a large mixing bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and onion powder. Mix well to ensure the dry ingredients are evenly distributed.
2. Make a well in the center of the flour mixture and crack in the egg.
3. Gradually add the water, starting with 1/4 cup, and mix with a fork or your hands until a rough dough begins to form. You may need to add more water, a tablespoon at a time, until the dough is soft but not sticky.
4. Once the dough comes together, knead it on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
5. Wrap the dough in plastic wrap or cover it with a damp cloth and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.

Preparing the Filling

While the dough is resting, let’s prepare the filling with our cabbage.

1. After the cabbage has rested, squeeze out any excess moisture using your hands or a clean kitchen towel. This step is important to prevent the buns from becoming soggy.
2. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
3. Add the cabbage to the skillet and sauté for about 5-7 minutes until it becomes tender and slightly caramelized. Stir occasionally to ensure even cooking.
4. Once cooked, remove the skillet from heat and let the cabbage cool slightly. You can add a splash of sesame oil for extra flavor at this point.

Assembling the Buns

Now comes the fun part—assembling our cabbage noodle buns!

1. After the dough has rested, divide it into 8 equal pieces. Roll each piece into a ball.
2. On a lightly floured surface, take one ball of dough and roll it out into a thin circle, about 6 inches in diameter. Make sure it’s even to ensure proper cooking.
3. Place a generous spoonful of the sautéed cabbage mixture in the center of the dough circle.
4. Carefully fold the edges of the dough over the filling, pinching them together to seal the bun. You can create pleats for a decorative touch if you like.
5. Repeat this process with the remaining dough balls and filling until all buns are assembled.

Cooking the Buns

With our buns assembled, it’s time to cook them to golden perfection!

Conclusion:

If you’re looking for a delightful dish that combines simplicity with incredible flavor, then these Pan-Fried Cabbage Noodle Buns are an absolute must-try! The unique blend of textures and tastes in this recipe makes it a standout choice for any meal. The crispy exterior paired with the tender, savory filling creates a satisfying bite that will leave you craving more. Plus, the use of cabbage noodles not only adds a nutritious twist but also makes this dish a fantastic low-carb option for those watching their intake.

When it comes to serving suggestions, the possibilities are endless! You can enjoy these buns as a main dish, accompanied by a side of tangy dipping sauce, or serve them as an appetizer at your next gathering. For a complete meal, consider pairing them with a fresh salad or a bowl of steaming soup. If you’re feeling adventurous, try adding different fillings to the buns, such as sautéed mushrooms, shredded carrots, or even a hint of spicy kimchi for an extra kick. The versatility of this recipe allows you to customize it to your taste preferences, making it a fun and creative cooking experience.

I encourage you to give these Pan-Fried Cabbage Noodle Buns a try! They are not only easy to make but also a great way to impress your family and friends with your culinary skills. Once you’ve made them, I would love to hear about your experience! Did you stick to the original recipe, or did you put your own spin on it? Sharing your thoughts and variations can inspire others to try this delicious dish as well.

So, roll up your sleeves, gather your ingredients, and dive into the world of flavor that these buns offer. I promise you won’t be disappointed! Whether you’re cooking for yourself, your family, or a group of friends, these Pan-Fried Cabbage Noodle Buns are sure to be a hit. Happy cooking, and don’t forget to share your creations with us!

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Pan-Fried Cabbage Noodle Buns: A Delicious and Easy Recipe

These Pan-Fried Cabbage Noodle Buns are a delicious blend of crispy and savory, featuring tender cabbage wrapped in a soft, homemade dough. Ideal as a snack or appetizer, they offer a delightful crunch on the outside and a flavorful filling on the inside, making them a perfect treat for cabbage enthusiasts!

Prep Time45 minutes

Cook Time8 minutes

Total Time75 minutes

Category: Healthy & Comfort Food

Yield: 8 buns

Save This Recipe

Ingredients

• 1 medium head of green cabbage
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 large egg
• 1/2 cup water (adjust as needed)
• 2 tablespoons vegetable oil (for frying)
• 1 tablespoon sesame oil (for flavor)
• Optional: chopped green onions for garnish
• Optional: soy sauce for serving

Instructions

1. Start by removing the outer leaves of the cabbage and discarding any that are wilted or damaged.
2. Cut the cabbage into quarters and remove the core from each quarter.
3. Using a sharp knife or a mandoline, thinly slice the cabbage into noodle-like strips, aiming for about 1/4 inch in width for even cooking.
4. Place the sliced cabbage in a large bowl and sprinkle with a pinch of salt. Let it sit for about 10-15 minutes to draw out excess moisture and soften the cabbage.
5. In a large mixing bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and onion powder. Mix well to ensure even distribution of dry ingredients.
6. Make a well in the center of the flour mixture and crack in the egg.
7. Gradually add the water, starting with 1/4 cup, and mix with a fork or your hands until a rough dough begins to form. Add more water, a tablespoon at a time, until the dough is soft but not sticky.
8. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
9. Wrap the dough in plastic wrap or cover it with a damp cloth and let it rest for at least 30 minutes.
10. After the cabbage has rested, squeeze out any excess moisture using your hands or a clean kitchen towel.
11. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
12. Add the cabbage to the skillet and sauté for about 5-7 minutes until tender and slightly caramelized, stirring occasionally.
13. Remove the skillet from heat and let the cabbage cool slightly. Add a splash of sesame oil for extra flavor.
14. After the dough has rested, divide it into 8 equal pieces and roll each piece into a ball.
15. On a lightly floured surface, roll one ball of dough into a thin circle, about 6 inches in diameter.
16. Place a generous spoonful of the sautéed cabbage mixture in the center of the dough circle.
17. Fold the edges of the dough over the filling, pinching them together to seal the bun. Create pleats for a decorative touch if desired.
18. Repeat with the remaining dough balls and filling until all buns are assembled.
19. In a large skillet, heat the remaining tablespoon of vegetable oil over medium heat.
20. Carefully place the assembled buns in the skillet, making sure not to overcrowd them.
21. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
22. Remove the buns from the skillet and place them on a paper towel-lined plate to absorb excess oil.
23. Serve warm, garnished with chopped green onions and with soy sauce on the side for dipping.

Notes

• For a more flavorful filling, consider adding spices or herbs to the sautéed cabbage.
• Ensure the dough is not too sticky; adjust the water as needed for the right consistency.
• Let the buns cool slightly before serving to enhance their flavor.
• Experiment with different dipping sauces to complement the buns.