Soft, flavorful buns with a crisp base and hearty filling—these homemade vegan cabbage buns are packed with texture and umami-rich flavor.

For the Dough:

3 cups all-purpose flour

2 tsp instant dry yeast

2 tbsp sugar

1/2 tsp salt

1 tbsp roasted sesame seeds

1 cup warm soy milk (or non-dairy milk)

1 tbsp toasted sesame oil or neutral oil

For the Filling:

1 tbsp neutral oil

6 cups shredded raw cabbage

3.5 oz vermicelli noodles (uncooked)

1 cup finely shredded carrot

1/2 cup chopped scallions or chives

1 tbsp soy sauce

2 tsp salt (or to taste)

1 tbsp roasted sesame seeds

2 tbsp toasted sesame oil

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Prepare the Dough:

In a large bowl, combine flour, yeast, sugar, salt, and sesame seeds.

Add warm soy milk and oil; stir to form a dough.

Knead until smooth, cover with a damp towel, and let rise for 2 hours until doubled in size.

Make the Filling:

Soak vermicelli in boiling water for 7–8 minutes. Drain and chop into small pieces.

Heat oil in a skillet. Sauté cabbage, carrot, and scallions until tender (4–5 minutes).

Add chopped noodles, soy sauce, salt, and sesame oil. Cook 2–3 more minutes.

Transfer to a strainer and let cool completely.

Assemble the Buns:

Divide dough into 12–16 balls. Flatten each into a 3–4 inch round.

Place 2–3 tbsp of filling in the center, pleat edges, and seal at the top.

Cook the Buns:

Heat 1 tbsp oil in a pan over medium heat.

Place buns seam-side down and cook for 4–5 minutes until golden.

Add 1 tbsp water per bun, cover, and steam 5–6 minutes until water evaporates.

Repeat for remaining buns.

Be sure to drain and cool the filling thoroughly to avoid soggy dough.

Letting buns rest after shaping improves their texture and rise during pan-frying.

For an extra-crispy bottom, use a cast iron or non-stick pan with a lid.