Description
These Pan-Fried Cabbage and Noodle Buns are a delicious and crispy appetizer or snack featuring a savory filling of sautéed cabbage, garlic, ginger, and noodles. Lightly coated in a flour and cornstarch batter, they are pan-fried to golden perfection, offering a delightful combination of textures and flavors. Quick to prepare in about 30 minutes, these buns make a delightful addition to any meal or party platter.
Ingredients
Scale
Filling
- 2 cups cooked noodles
- 1/2 head cabbage, finely chopped
- 1/2 onion, chopped
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ginger, minced
- 1/2 tsp garlic, minced
- 1/4 tsp black pepper
Batter and Frying
- 1 tbsp cornstarch
- 1/4 cup all-purpose flour
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Sauté Aromatics: In a skillet, heat sesame oil over medium heat and sauté the chopped onion, minced ginger, and garlic for 2-3 minutes until fragrant and softened.
- Cook Cabbage: Add the finely chopped cabbage and soy sauce to the skillet. Cook for 5-7 minutes, stirring occasionally, until the cabbage has softened but still retains some texture.
- Combine with Noodles: Add the cooked noodles and black pepper to the cabbage mixture. Stir well to combine all ingredients evenly.
- Prepare Coating: In a small bowl, mix together the all-purpose flour and cornstarch. This mixture will be used to coat the buns before frying.
- Form Buns: Shape the noodle and cabbage mixture into small round buns, compacting them well to hold their shape.
- Coat Buns: Lightly coat each bun in the flour and cornstarch mixture, shaking off any excess to ensure an even, thin coating.
- Pan-Fry Buns: Heat oil in a frying pan over medium heat. Fry the buns for 3-4 minutes on each side or until they turn golden brown and crispy. Be careful while flipping to maintain their shape.
- Serve: Remove the buns from the pan and drain excess oil on paper towels. Serve immediately with your favorite dipping sauce for a delicious snack or appetizer.
Notes
- Ensure noodles are well-drained before mixing to prevent soggy buns.
- You can substitute soy sauce with tamari for a gluten-free option.
- Adjust frying oil temperature as needed to avoid burning or undercooking.
- Try serving with spicy chili sauce or hoisin sauce for extra flavor.
- Leftover buns can be reheated in a skillet to maintain crispiness, but are best served fresh.
