Napa Cabbage and Vermicelli Buns

Soft buns with a savory filling of Napa cabbage, vermicelli, and aromatic seasonings—perfect for a homemade Asian-inspired treat.

My Tips & Tricks for Perfect Cabbage Buns

When it comes to recipes that use yeast, I have to admit, they’ve always seemed a bit tricky to me.

I used to be amazed every time I bit into a store-bought bun and felt how soft and fluffy it was. But after making buns myself more often, I realized that it’s all about mastering the dough.

Once your dough is light and airy, the possibilities are endless—you can create buns with all kinds of fillings, sweet or savory, and they’ll always turn out delicious.

For the dough in this recipe, I use the tried-and-true Noodle Buns dough recipe. It’s simple, reliable, and produces soft, fluffy buns every time. I’ve made so many variations with it, and it never fails to impress.

Working with napa cabbage is an art in itself. I like to add a pinch of salt and let it sit for about 10 minutes. This draws out extra moisture, which I then squeeze out completely. It’s a small step but crucial to prevent your buns from becoming soggy.

Besides napa cabbage, I also add vermicelli noodles into the filling. They soak up all the flavors from the sauce and provide a lovely, chewy texture that contrasts perfectly with the soft buns. My kids love this texture, and it makes the buns feel extra satisfying and hearty.

These cabbage buns are a labor of love, but once you try them, you’ll see it’s not as intimidating as it seems.

Why You’ll Love This Recipe

• Soft, fluffy homemade dough with a delicious savory filling.
• Uses simple, everyday ingredients—no fancy equipment required.
• A great way to enjoy napa cabbage with more flavor and texture.
• Perfect for meal prep—you can steam and reheat, or freeze for later.

Ingredients

For the Dough:

• 500g all-purpose flour
• 3g dry yeast
• 275g warm water (30-40°C)

For the Filling:

• 500g napa cabbage
• 150g sweet potato vermicelli
• 30g chopped scallions
• 20ml cooking oil
• 15ml light soy sauce
• 8ml dark soy sauce
• 15ml oyster sauce
• 20g fermented Chinese chili bean paste (optional)
• Pinch of salt
• 10ml sesame oil

Instructions

Step 1: Prepare the Dough

In a large bowl, combine 500g all-purpose flour and 3g dry yeast.

Gradually pour in 275g warm water while stirring continuously until a shaggy dough forms.

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in a clean bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Step 2: Make the Filling

Heat 20ml cooking oil in a pan over medium heat.

Add 30g chopped scallions and sauté until fragrant.

Add 15ml light soy sauce, 8ml dark soy sauce, 15ml oyster sauce, and 20g fermented bean paste.

Cook for 2 minutes, stirring constantly, until the sauce is fragrant.

Add 200ml water to the sauce and bring to a boil.

Pour the hot sauce over 150g sweet potato vermicelli and let soak for 10 minutes.

Cut the softened vermicelli into 1-2cm pieces.

Finely chop 500g napa cabbage, sprinkle with salt, and let sit for 5 minutes.

Squeeze out excess water from the cabbage.

Combine cabbage, vermicelli, and 10ml sesame oil. Mix well.

Step 3: Assemble the Buns

Punch down the risen dough and knead for 2 minutes on a floured surface.

Roll into a log and divide into 30 g pieces (about 15 portions). Roll into balls and flatten into 8–10 cm wrappers (thicker in the center, thinner at the edges).

Roll each piece into a round wrapper, making the center thicker than the edges.

Place about 2 tablespoons of filling in the center of each wrapper.

Gather the edges and pinch to seal, forming round buns.

Step 4: Second Proofing and Steaming

Second Proofing:
Add warm water to the steamer (just warm to the touch, not hot). Arrange the buns in the steamer basket with enough space between each, then cover with the lid. Let them rest for 10–15 minutes. In summer, you can use cold water and shorten the proofing time to 8–10 minutes.
To check if the buns are ready, they should feel noticeably lighter, and when you gently press the surface, it should slowly spring back.

Steaming:
Bring the water to a boil over high heat, then reduce to medium and steam the buns for 15 minutes (start timing once the water boils). After steaming, turn off the heat and let the buns sit, covered, for an additional 3 minutes before opening the lid. This helps prevent the buns from shrinking when exposed to cooler air.

Frequently Asked Questions

Why did my buns collapse?
This usually happens if the buns were over-proofed or if the lid was opened too soon after steaming.

Can I freeze these buns?
Absolutely! Steam the buns completely, let them cool, then freeze in airtight containers for up to 3 months.

Print Pin

Soft & Fluffy Napa Cabbage and Vermicelli Buns

Learn how to make steamed buns stuffed with Napa cabbage and vermicelli noodles. Easy to prep, healthy, and kid-friendly!

Course Breakfast

Cuisine Chinese

Prep Time 40 minutes minutes

Cook Time 18 minutes minutes

Resting Time 1 hour hour 20 minutes minutes

Servings 5

Ingredients

For the Dough:

• 500 g all-purpose flour
• 3 g dry yeast
• 275 g warm water 30-40°C

For the Filling:

• 500 g napa cabbage
• 150 g sweet potato vermicelli
• 30 g chopped scallions
• 20 ml cooking oil
• 15 ml light soy sauce
• 8 ml dark soy sauce
• 15 ml oyster sauce
• 20 g fermented Chinese chili bean paste optional
• Pinch of salt
• 10 ml sesame oil

Instructions

Step 1: Prepare the Dough

• In a large bowl, combine 500g all-purpose flour and 3g dry yeast.
• Gradually pour in 275g warm water while stirring continuously until a shaggy dough forms.
• Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
• Place the dough in a clean bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Step 2: Make the Filling

• Heat 20ml cooking oil in a pan over medium heat.
• Add 30g chopped scallions and sauté until fragrant.
• Add 15ml light soy sauce, 8ml dark soy sauce, 15ml oyster sauce, and 20g fermented bean paste.
• Cook for 2 minutes, stirring constantly, until the sauce is fragrant.
• Add 200ml water to the sauce and bring to a boil.
• Pour the hot sauce over 150g sweet potato vermicelli and let soak for 10 minutes.
• Cut the softened vermicelli into 1-2cm pieces.
• Finely chop 500g napa cabbage, sprinkle with salt, and let sit for 5 minutes.
• Squeeze out excess water from the cabbage.
• Combine cabbage, vermicelli, and 10ml sesame oil. Mix well.

Step 3: Assemble the Buns

• Punch down the risen dough and knead for 2 minutes on a floured surface.
• Roll into a log and divide into 30 g pieces (about 15 portions). Roll into balls and flatten into 8–10 cm wrappers (thicker in the center, thinner at the edges).
• Roll each piece into a round wrapper, making the center thicker than the edges.
• Place about 2 tablespoons of filling in the center of each wrapper.
• Gather the edges and pinch to seal, forming round buns.

Step 4: Second Proofing and Steaming

• Second Proofing:
• Add warm water to the steamer (just warm to the touch, not hot). Arrange the buns in the steamer basket with enough space between each, then cover with the lid. Let them rest for 10–15 minutes. In summer, you can use cold water and shorten the proofing time to 8–10 minutes.
• To check if the buns are ready, they should feel noticeably lighter, and when you gently press the surface, it should slowly spring back.
• Steaming:
• Bring the water to a boil over high heat, then reduce to medium and steam the buns for 15 minutes (start timing once the water boils). After steaming, turn off the heat and let the buns sit, covered, for an additional 3 minutes before opening the lid. This helps prevent the buns from shrinking when exposed to cooler air.