These delicious vegan pan-fried buns are filled with a savory mixture of cabbage, carrots, and vermicelli noodles, making them a perfect snack or meal.
Ingredients
Dough
3cupsall-purpose flour((375 g))
2tspinstant dry yeast((opened pack can be stored in the freezer for future use))
2tbspsugar
1/2tspsalt
1cupwarm soy milk((or other non-dairy milk))
1tbsptoasted sesame oil((or neutral oil))
1tbspneutral oil((for cooking))
Filling
6cupsraw shredded cabbage((from 1/2 large head of cabbage))
3.5ozuncooked bundles of vermicelli noodles((100g total))
1cupfinely shredded or grated carrot((150g))
1/2cupchopped scallions or chives((25g))
1tbspsoy sauce
2tspsalt((or to taste))
1tbsproasted sesame seeds
2tbsptoasted sesame oil
Instructions
Mix flour, yeast, sugar, and salt in a bowl. Gradually add warm soy milk and oil, knead until smooth.
Let the dough rise for 1 hour until doubled in size.
Prepare filling by mixing cabbage, vermicelli, carrot, scallions, soy sauce, and salt.
Divide dough into pieces, fill with mixture, and shape into buns.
Heat oil in a pan, place buns, and cook until golden brown, then add water and cover to steam.
Serve hot, garnished with sesame seeds.
Notes
For extra flavor, add spices to the filling or serve with dipping sauce.