How to Make Delicious Cabbage and Vermicelli Buns: A Step-by-Step Guide

Q: Can I use a different type of flour for this recipe?
A: Yes, you can experiment with different types of flour, but the texture and taste might vary from the original recipe.

Q: How long should I ferment the dough?
A: The fermentation time can vary depending on the room temperature. Generally, it should take about 1-2 hours until the dough doubles in size.

Q: Can I steam these buns without a steam oven?
A: Absolutely! You can use a traditional steamer or a makeshift steamer over a pot of boiling water. Ensure the buns are not in direct contact with the water.

Cabbage and Vermicelli Buns


  • 500g Flour
  • 5g Yeast Powder
  • 500g Vermicelli
  • 1 Cabbage
  • Appropriate amount of Scallions, Ginger, and Garlic
  • 3 portions of Chicken Sauce
  • 2 tablespoons Sesame Oil
  • 8 tablespoons Salt
  1. Clean the cabbage thoroughly.
  2. Chop the cabbage and mix it with salt.
  3. Mix 500g of flour with yeast water, stir until even, knead briefly, cover with plastic wrap, and let it ferment.
  4. Soak vermicelli until soft, preferably overnight.
  5. Cut the soaked vermicelli.
  6. Squeeze out the excess water from the salted cabbage.
  7. Combine the squeezed cabbage with the vermicelli.
  8. Add chicken sauce, salt, and powdered ginger.
  9. Mix everything well.
  10. Ensure that the dough has fermented and doubled in size.
  11. Shape the buns (skill level may vary).
  12. Place the buns in a steam oven and let them rise for 20 minutes.
  13. Steam at 100 degrees Celsius for 20 minutes, then let them sit for an additional 5 minutes.
  14. Remove the buns from the oven.
  15. Serve hot and enjoy the delightful aroma.
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  • High in carbohydrates
  • Source of dietary fiber from cabbage
  • Moderate protein content
  • Contains vitamins and minerals from vegetables and yeast