Pan-Fried Cabbage Noodle Buns (Print Version)

# Ingredients:

→ Dough - Dry Ingredients

01 - 375g all-purpose flour
02 - 2 tsp instant dry yeast
03 - 2 tbsp sugar
04 - 1/2 tsp salt
05 - 1 tbsp roasted sesame seeds

→ Dough - Wet Ingredients

06 - 240ml warm soy milk or other non-dairy milk
07 - 1 tbsp toasted sesame oil or neutral oil

→ Filling

08 - 1 tbsp neutral cooking oil
09 - 6 cups shredded cabbage (approximately half a large head)
10 - 100g uncooked vermicelli noodles
11 - 150g finely shredded carrot
12 - 25g chopped scallions or chives
13 - 1 tbsp soy sauce
14 - 2 tsp salt (or to taste)
15 - 1 tbsp roasted sesame seeds
16 - 2 tbsp toasted sesame oil

→ For Cooking

17 - 1 tbsp neutral oil per batch of buns
18 - 4 tbsp water for steaming

# Instructions:

01 - In a large bowl, combine flour, yeast, sugar, salt, and roasted sesame seeds. Create a well in the center, pour in warm milk and oil while mixing until a dough forms. Shape into a ball, place in a bowl, cover with a damp towel, and let rise for at least 2 hours.
02 - Soak vermicelli noodles in boiling water for 7-8 minutes until tender. Drain and roughly chop into small ½-inch pieces. Heat 1 tbsp oil in a pan over medium-high heat. Add chives, carrots, and cabbage, cooking for 4-5 minutes until carrots soften. Add noodles, soy sauce, salt, and sesame oil. Mix well and cook for another 2-3 minutes. Transfer to a strainer to drain excess liquid and cool.
03 - Remove dough from bowl and stretch into a large ring by punching a hole in the center. Slice into 12-16 equal pieces (approximately 50g or 38g each). Roll each piece into a ball. Flatten each ball, sprinkle with flour, and roll out to 3-5 inches in diameter depending on size. Place rolled wrappers on a tray with flour between layers if stacking, covering with a dry towel to prevent drying.
04 - Place 2-3 tbsp of filling in the center of each wrapper. Crease the edges while pinching down the folds with your other hand, working around the entire wrapper. Pinch and twist to seal, then place on a flat surface and gently press down the top. Cover with a towel while forming remaining buns.
05 - Heat a pan with 1 tbsp oil per 4 buns. Place buns crease-side down and lightly press. Cook over medium heat for 4-5 minutes until golden brown. Flip and cook until second side is golden. Using the lid as protection, carefully pour 1 tbsp water per bun into the pan and immediately cover. Steam until water evaporates, about 5-6 minutes. Remove and repeat for remaining buns.
06 - Serve hot, optionally with a dipping sauce of soy sauce, sugar, chili sauce and sesame seeds. Store cooked buns in an airtight container in the refrigerator for up to 5 days. Reheat by pan-frying with a splash of water, oven-toasting on low heat, or microwaving with a splash of water.
07 - Place cooked buns on a tray, spaced apart, and freeze for 5-6 hours until hard. Transfer to a sealed bag or container. Reheat frozen buns in a pan, oven, or steamer without thawing first.

# Notes:

01 - The opened pack of instant dry yeast can be stored in the freezer for future use.
02 - When rolling out wrappers, don't worry if they aren't perfectly round - they'll still work well for folding.
03 - If leaving wrappers for more than 30 minutes, space them individually on a tray instead of stacking.
04 - The number of buns per cooking batch will depend on the size of your pan.

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