I’ve turned simple cabbage and noodles into delightful, savory buns with a crisp exterior and tender, flavorful filling. These pan‑fried pockets combine comforting textures and hearty flavors in every bite.

Why I’ll Love This Recipe

I love these cabbage and noodle buns because they feel homey and inventive at the same time. The combination of tender cabbage, softly seasoned noodles, and a golden crust makes them both satisfying and fun to eat. Plus, they’re easy to customize and come together with minimal fuss—a perfect twist on dumplings or noodle bowls.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cabbage, finely shredded
cooked noodles (like thin egg noodles or ramen)
garlic, minced
ginger, minced (fresh or ground)
green onions, chopped
soy sauce
sesame oil
vegetable oil (for frying)
egg (to bind filling and seal buns)
salt and black pepper
optional: sesame seeds or chili flakes

directions

Prep the cabbage and noodles:
I sauté shredded cabbage in a little oil over medium heat, adding garlic and ginger until softened. Then I stir in cooked noodles, green onions, soy sauce, sesame oil, and a pinch of salt and pepper. I let the mixture cool slightly.
Form the buns:
On a clean surface, I place small mounds of filling onto rounds of dough (wonton wrappers, gyōza wrappers, or thin flatbread). I beat an egg and brush a little around the edges, then fold and pinch to seal each bun tightly.
Pan‑fry the buns:
I heat vegetable oil in a non‑stick skillet over medium heat. I add buns seam‑side down, cooking until the bottoms are golden and crisp—about 3–4 minutes.
Steam to finish:
I pour in a splash of water (a couple of tablespoons), cover the pan, and let the buns steam for another 4–5 minutes, until the wrappers are tender and filling is heated through. Then I uncover and crisp the bottoms again for a minute or so.
Serve and garnish:
I transfer the buns to a plate and garnish with sesame seeds, chili flakes, or extra green onions. I enjoy them warm, dipping in soy sauce or a spicy chili‑garlic sauce.

Servings and Timing

Servings: Makes about 12–16 buns (serves 4 as an appetizer or 2–3 as a main)
Prep time: ~15 minutes
Cook time: ~15 minutes
Total time: Around 30 minutes

Variations

I swap soy sauce for tamari or coconut aminos to make them gluten‑free.
To add protein, I fold in cooked ground pork, chicken, shrimp, or crumbled tofu into the filling.
I mix in shredded carrots or sliced mushrooms along with the cabbage for extra flavor and texture.
I add a splash of rice vinegar or lime juice to the filling for brightness.
For spice lovers, I stir in chopped chili peppers or a dash of sriracha or gochujang.

storage/reheating

Refrigeration: I store prepared (but unfried) buns covered in the fridge for up to 1 day.
Freezing: I arrange uncooked, sealed buns on a tray, freeze solid, then transfer to freezer bags. They last up to 2 months.
Reheating: From fresh, I pan‑fry as instructed. From frozen, I pan‑fry covered with water to steam until heated through, then uncover to crisp the bottoms. No microwave needed for best texture.

FAQs

Can I use different noodles?

Yes—I use any soft cooked noodles I have on hand: ramen, udon, rice noodles (make sure they’re well drained), or even spaghetti.

What wrappers work best?

I use wonton or gyoza wrappers because they seal easily and crisp nicely, but thin flatbread or dumpling skins also work well.

How do I prevent soggy bottoms?

I ensure the water fully evaporates under the lid before uncovering to crisp—this finishes with a crisp base and avoids soggy wrappers.

Can I bake them instead?

Yes—I brush buns with oil and bake them at 400 °F (200 °C) for about 15–20 minutes, flipping halfway, until golden. They won’t steam the same, but they still taste great.

Is this recipe vegetarian?

It is—my version is meat‑free. To keep it vegetarian, I use plant‑based fillings (tofu, mushrooms, extra veggies), but the soy and egg sealing remain.

Conclusion

I’m delighted with these pan‑fried cabbage and noodle buns because they feel indulgent and comforting but are surprisingly easy and flexible. They’re perfect for a cozy dinner, appetizer, or fun twist on dumplings. Once I dip one in sauce, it’s clear these have become a new favorite that I’ll make again and again.