Pan-fried and steamed cabbage and noodle buns are soft, tasty buns from Taiwan. They are cooked similar to potstickers but they are made with yeasted dough. These Tainan buns can be served as such or with a sweet and spicy soy sauce for dipping. Pan-fried and steamed buns are quite popular ones in Asia. These tasty buns are our favorite and hence wanted to share these for the Asian Inspirations event hosted by Christie of #OurFamilyTable group. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Last summer, one of my friends made potstickers and sent me the picture since we were all under stay-at-home orders. I wanted to try the potstickers and the buns after her comments. When I first learned to make these, I adapted the recipe from Jeeca. She uses soymilk for the dough. Initially, when I tried, I was out of soymilk and used just water. The flour I used, required 1/4 cup more water, adjust according to your flour. They came out super great and delicious. So, I am sticking to water for the dough. Instant yeast or active dry yeast can be used. If you use active dry yeast, just activate it, then make the dough. I was thinking to make smaller buns, but by practice made the usual size. They can be made in smaller sizes too. Just halve the size of the dough and the filling, make it into 32 buns instead of 16. They are great for any party. Also, The filling from her recipe was in excess for me and so I have made modifications in the quantities of veggies and noodles. The changed measurements work perfectly. I have added chili flakes to the filling, even then they are a little mild. My kids love the mild-spicy taste and hence this was perfect for us. For a little heat, add a couple of dashes of chili sauce or chili peppers, just like me. I have used extra sesame seeds for the crusts since I like sesame. They can be made without too. I have shown here both the buns.
Ingredients
Makes 16 buns
For the dough
All-purpose flour - 3 cups
Water - 1 and 1/4 cups
Yeast - 2 tsp
Salt - 3/4 tsp
Sugar - 2 tbsp
Sesame seeds - 1 tbsp, toasted
Sesame oil - 1.5 tbsp
For the filling
Glass noodles - 1 and 1/2 blocks (65-70g in total)
Cabbage - 5 cups, shredded
Carrots- 3/4 cup, shredded
Soy sauce - 1 tbsp
Salt -1.5 tsp
Chili flakes - 1 tsp (optional)
Sesame oil - 2 tbsp
Green onions - 1/2 cup
To make the bun
Toasted sesame seeds - 1 or 2 tbsp (optional)
Sesame oil - 4 tbsp
Water - 1 cup
Method
Activate the yeast in water with sugar. Mix in a bowl the flour, salt, sesame oil, and seeds. Make a well in the center and add the yeast mixture. Knead to a dough. Apply oil on the bowl and let the dough rise for 2 hours.
Pour hot water to the noodles and soak for 2-3 minutes. Drain and cut the noodles to smaller length. Keep aside.
Gently punch and roll the dough. Divide into 16 pieces. Roll each piece into 5-7in circles. Fill with 2 tbsp of filling. Try to make folds from one edge of the dough with the right fingers and at the same time push the filling inside closing the dumpling. Slightly flatten the top. (The buns can be dusted with extra sesame seeds if preferred).
Heat a pan. Add 1 tbsp oil, cook the buns for 3-4 minutes on low-medium heat. Flip and cook the other side for 3 minutes. Pour 1/4 cup water and immediately cover the pan with a lid to steam. Steam till all the water evaporates, roughly 4-5 minutes. Repeat the process with the rest of the buns.
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| Sesame crusted buns |
Serve warm.
Asian Inspiration
- Asian Chicken Slaw Salad by Making Miracles
- Asian Inspired Broccoli Slaw by Art of Natural Living
- General Tso’s Cauliflower by Veggies First Then Dessert
- Pan-Fried Cabbage and Noodle Buns by Magical Ingredients
- Pork and Shrimp Pad Thai by That Recipe
- Pork Bulgogi Lettuce Wraps by Hezzi-D's Books and Cooks
- Potsticker Sloppy Joes by A Kitchen Hoor's Adventures
- Szechuan Green Beans and Ground Pork by Cheese Curd In Paradise
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