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Crispy & Flavorful Pan Fried Cabbage And Noodle Buns

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Experience the delightful harmony of textures and flavors with these Pan Fried Cabbage And Noodle Buns. Each bun is a crispy, chewy package filled with savory beef, tender cabbage, and perfectly seasoned noodles.

Ingredients

  • For the Dough:
  • All-Purpose Flour
  • Active Dry Yeast
  • Warm Water
  • Granulated Sugar
  • Salt
  • Vegetable Oil (or other neutral oil)
  • For the Cabbage and Noodle Filling:
  • Green Cabbage
  • Vermicelli Noodles (or Glass Noodles)
  • Ground Beef
  • Onion
  • Garlic
  • Fresh Ginger
  • Soy Sauce
  • Sesame Oil
  • Non-Alcohol Cooking Alternative (e.g., rice vinegar, vegetable broth)
  • White Pepper
  • A pinch of Sugar

Instructions

  1. 1. Prepare the Dough (if making from scratch): In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until foamy, indicating the yeast is active. If it doesn't foam, your yeast might be old, or the water temperature was off; start again.
  2. 2. Stir in the oil and salt. Gradually add the flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
  3. 3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it’s smooth and elastic. It should spring back when lightly poked.
  4. 4. Lightly oil a clean bowl, place the dough in it, turning once to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. 5. Prepare the Noodle Filling: While the dough rises, prepare your filling. Cook the vermicelli noodles according to package directions, typically by soaking them in hot water for a few minutes until tender. Drain well, rinse with cold water to prevent sticking, and then snip them into shorter pieces (about 2-3 inches long) with kitchen shears.
  6. 6. Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's browned and no longer pink. Drain off any excess fat.
  7. 7. Add the minced onion, garlic, and grated ginger to the pan with the beef. Sauté for 2-3 minutes until fragrant.
  8. 8. Stir in the shredded cabbage. Cook for about 5-7 minutes, stirring occasionally, until the cabbage has softened and wilted down significantly.
  9. 9. Add the non-alcohol cooking alternative, soy sauce, white pepper, and a pinch of sugar to the pan. Stir well to combine and cook for another minute.
  10. 10. Remove from heat, add the snipped noodles, and drizzle with sesame oil. Toss everything together until the noodles are evenly distributed and coated with the filling. Let the filling cool completely before assembling the buns.
  11. 11. Assemble the Buns: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 12-16 equal pieces.
  12. 12. Take one piece of dough and flatten it into a disc about 4-5 inches in diameter.
  13. 13. Spoon about 2-3 tablespoons of the cooled filling into the center of the dough disc.
  14. 14. Bring the edges of the dough up around the filling, gathering them together at the top. Pinch firmly to seal the bun completely.
  15. 15. Place the assembled buns seam-side down on squares of parchment paper or a lightly floured surface.
  16. 16. Second Proofing: Cover the shaped buns loosely with plastic wrap or a clean damp towel. Let them rise in a warm place for another 20-30 minutes.
  17. 17. Pan-Frying the Buns: Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Carefully place the buns seam-side down into the hot oil, ensuring they are not touching. Cook for 3-5 minutes, until the bottoms are beautifully golden brown and crispy.
  18. 18. Once the bottoms are golden, carefully pour about 1/2 cup of water into the skillet. Immediately cover the skillet with a tight-fitting lid to trap the steam.
  19. 19. Reduce the heat to medium-low and steam the buns for 8-10 minutes, or until the tops are cooked through and puffy.
  20. 20. Remove the lid and increase the heat back to medium for another 1-2 minutes to crisp up the bottoms again if needed. Carefully remove the buns from the skillet and serve immediately.

Nutrition

Keywords: Don't overfill the buns to prevent bursting. Always cool the filling completely before assembly to avoid cooking the dough prematurely.

Find it online: https://softtasty.com/pan-fried-cabbage-and-noodle-buns-crispy-flavorful/