If you have been searching for a perfect combination of crispy, tender, and flavorful, then this Pan Fried Pork Buns with Garlic Chives and Chili Crisp Recipe will absolutely blow your mind. These delightful buns are perfectly golden on the bottom, with a juicy and aromatic pork filling that’s packed full of garlic chives and hints of ginger, all beautifully balanced by the irresistible hit of chili crisp. Once you try making them, these buns will quickly become your favorite go-to dish for any time you crave something comforting yet exciting, with a personal touch that feels just like a warm hug.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating the magic between texture and taste. The flour and yeast come together to make a soft but sturdy dough while the pork mixture offers a savory filling bursting with fresh, vibrant flavors from the garlic chives and ginger. Not to forget the chili crisp and Chinese black vinegar, which bring a gourmet punch that complements the pork perfectly.
- 315 g all-purpose flour: The base that creates the fluffy yet chewy wrapper of the buns.
- 220 g room temperature water: Essential for hydrating the flour and activating the yeast gently.
- ½ tbsp instant yeast: Makes the dough rise beautifully, giving the buns a light texture.
- 1 tsp salt: Balances and enhances all the flavors in the dough and filling.
- ½ tsp sugar: Adds just a touch of sweetness to the dough to aid fermentation.
- 1 lb ground pork: The star protein, juicy and flavorful when combined with the seasonings.
- 2 stalks green onion: Adds freshness and a mild, oniony crunch inside the filling.
- 1 cup garlic chives: Offers a unique, fragrant garlicky flavor that elevates the meat mixture.
- ¼ cup minced garlic: Infuses warmth and depth into every bite of the filling.
- ¼ cup minced ginger: Brings a zesty, slightly spicy undertone that brightens the pork.
- 1 tbsp oyster sauce: Adds a rich umami boost that deepens the meat’s savory notes.
- 1½ tbsp soy sauce: Provides saltiness and complexity to the filling’s profile.
- 1 tbsp Shaoxing rice wine: A subtle aromatic that tenderizes meat and adds traditional flair.
- ½ tsp chicken bouillon powder: Enhances the savory depth with a mild meaty essence.
- 1 tsp sugar: Balances out the savory flavors in the filling.
- 1 tbsp cornstarch: Helps bind the filling together for the perfect juicy bite.
- 2 tbsp Chinese black vinegar: Adds tangy brightness that’s key in the dipping sauce.
- 1 tbsp soy sauce: Used in the dipping sauce for extra savory punch.
- 1 tbsp chili crisp: Delivers a crispy, spicy explosion that finishes the dish magnificently.
- Thinly sliced ginger: Garnishes the buns, adding fresh spice and flare.
How to Make Pan Fried Pork Buns with Garlic Chives and Chili Crisp Recipe
Step 1: Prepare the Dough
Start by mixing the flour, yeast, salt, and sugar in a big mixing bowl. Slowly add the room temperature water and knead the mixture until it forms a smooth dough ball. This usually takes about 5 to 10 minutes. The dough should be elastic and easy to work with, which will help you achieve perfectly soft buns.
Step 2: Let the Dough Rise
Place your dough in a clean bowl and cover it tightly with plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours until it doubles in size. This resting period not only makes the dough easier to shape but also enhances the bun’s tender texture.
Step 3: Mix the Pork Filling
While the dough is rising, combine ground pork, chopped green onions, garlic chives, minced garlic, and ginger in a bowl. Add oyster sauce, soy sauce, Shaoxing rice wine, chicken bouillon powder, sugar, and cornstarch. Stir them thoroughly until all ingredients are evenly incorporated, ensuring juicy, flavorful buns inside.
Step 4: Shape the Buns
Once the dough has risen, roll it out into a long log and cut into pieces weighing about 35 grams each. Flatten every piece into a round disc with your palm, making the edges thinner than the center. This step helps seal the filling properly and ensures even cooking.
Step 5: Fill and Seal
Place one to two tablespoons of the pork filling right in the center of each dough disc. Gather the edges together and pinch while twisting to seal the bun completely. This method locks the filling in, so it stays juicy through cooking.
Step 6: Pan Fry and Steam
Heat a non-stick pan over medium heat with a tablespoon of oil. Arrange the buns in the pan and cook them until the bottoms turn a gorgeous golden brown, which generally takes between 3 to 5 minutes. Then add half a cup of water and immediately cover the pan to steam the buns for 5 to 10 minutes. This dual cooking technique gives you that beautiful crisp bottom and a soft tender top.
Step 7: Finish Cooking
Once the water has evaporated, remove the lid and let the buns cook a little longer until the pan is dry. This final touch intensifies the crispiness, resulting in buns that boast perfect contrast in texture every bite you take.
How to Serve Pan Fried Pork Buns with Garlic Chives and Chili Crisp Recipe
Garnishes
Sprinkle the tops of your freshly cooked buns with black sesame seeds and thinly sliced ginger for added aroma and a pop of visual interest. A dash of chopped green onions brightens the palate, while spooning a bit of chili crisp on top intensifies the crunchy, spicy finish that really elevates the dish.
Side Dishes
To round out your meal, serve these buns alongside a light cucumber salad or a simple bowl of hot and sour soup. The fresh, crisp veggies and tangy soup contrast beautifully with the rich, savory pork buns, creating a perfectly balanced dining experience that delights all your senses.
Creative Ways to Present
For a fun twist, present your Pan Fried Pork Buns with Garlic Chives and Chili Crisp Recipe on a bamboo steamer basket for an authentic vibe. Pair the buns with small dipping bowls of extra chili crisp and black vinegar sauce, inviting guests to customize each bite and turning your meal into a vibrant, interactive feast.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the buns in an airtight container in the refrigerator. They will keep well for up to 2 days, retaining most of their flavor and texture. Just be sure to cool them completely before sealing to avoid condensation.
Freezing
For longer storage, freeze the shaped but uncooked buns on a parchment-lined tray until firm. Then transfer them to a freezer-safe bag or container. When you’re ready, cook the buns directly from frozen by adding a few extra minutes to the steaming and frying steps.
Reheating
The best way to reheat your buns is to steam them gently or pan fry them again with a splash of water under a lid to revive their softness and crisp bottoms. Avoid microwaving, which can make the dough tough or soggy.
FAQs
Can I use a different meat instead of pork?
Absolutely! While ground pork is traditional and especially juicy, ground chicken or turkey can be great alternatives for a leaner option. Just keep in mind that cooking times may vary slightly depending on the fat content.
What if I don’t have garlic chives?
If garlic chives are not available, you can substitute with equal amounts of finely chopped regular chives or green onions for a milder but still fresh flavor. The unique garlic hint will be subtle but still delicious.
Is chili crisp very spicy for beginners?
Chili crisp balances heat with savory, crispy bits, so while it does have some spice, it’s not overwhelmingly hot. You can adjust the amount you use, starting with a small amount and adding more as you become comfortable with the flavor.
How do I know when the buns are fully cooked?
The buns should be nicely browned on the bottom and steamed through after you add water and cover the pan. The pork inside should be cooked through with no pink remaining. Using fresh pork and properly sealing each bun ensures juicy and safe results.
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before, cover and refrigerate it after kneading. Let it warm to room temperature before rolling and shaping. This slow fermentation actually deepens the flavor and texture of the buns.
Final Thoughts
I truly hope you give this Pan Fried Pork Buns with Garlic Chives and Chili Crisp Recipe a try because it’s one of those recipes that brings a restaurant-level experience to your kitchen with love and ease. The combination of crispy bottoms, juicy filling, and that unforgettable chili crisp makes every bite a celebration. Whether you’re cooking for family or impressing friends, these buns are sure to become a cherished favorite that you’ll want to make again and again.
Print
Pan Fried Pork Buns with Garlic Chives and Chili Crisp Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 17 buns
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
These Pan Fried Buns feature a soft, fluffy dough wrapped around a savory ground pork filling infused with garlic chives, ginger, and Chinese seasonings. The buns are pan-fried to a golden crisp on the bottom and then steamed to perfection, making for a deliciously textured and flavorful appetizer or snack that’s perfect for sharing.
Ingredients
Dough
- 315 g all-purpose flour
- 220 g room temperature water
- ½ tbsp instant yeast
- 1 tsp salt
- ½ tsp sugar
Filling
- 1 lb ground pork
- 2 stalks green onion, chopped
- 1 cup garlic chives, chopped
- ¼ cup minced garlic
- ¼ cup minced ginger
- 1 tbsp oyster sauce
- 1½ tbsp soy sauce
- 1 tbsp shaoxing rice wine
- ½ tsp chicken bouillon powder
- 1 tsp sugar
- 1 tbsp corn starch
Sauce and Garnish
- 2 tbsp Chinese black vinegar
- 1 tbsp soy sauce
- 1 tbsp chili crisp
- Thinly sliced ginger
- Black sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Gradually add the room temperature water while mixing. Knead the mixture for 5 to 10 minutes until you form a smooth dough ball.
- Let the dough rise: Place the dough in a bowl and cover it with plastic wrap. Allow it to rest and rise for 1 to 1.5 hours at room temperature until it doubles in size.
- Make the filling: In a separate bowl, mix together ground pork, chopped green onions, garlic chives, minced garlic and ginger, oyster sauce, soy sauce, shaoxing rice wine, chicken bouillon powder, sugar, and corn starch until fully combined.
- Divide the dough: Once risen, roll the dough into a log shape and cut it into 35-gram pieces.
- Shape the buns: Flatten each dough piece with your palm. Roll out the edges thinner than the center to create a small disc. Place 1 to 2 tablespoons of filling into the center of each piece, then gather the edges and pinch with a twisting motion to seal the bun securely.
- Pan-fry the buns: Heat 1 tablespoon of oil in a pan over medium heat. Arrange the buns in the pan, cooking until the bottoms are golden brown, about 3 to 5 minutes.
- Steam the buns: Pour ½ cup of water into the pan and cover with a lid. Let the buns steam for 5 to 10 minutes until cooked through and the water evaporates.
- Finish cooking: Remove the lid once the water has evaporated and continue cooking briefly to crisp the bottoms if desired.
- Serve and garnish: Garnish the buns with black sesame seeds, chopped green onions, thinly sliced ginger, and a sauce made from Chinese black vinegar, soy sauce, and chili crisp. Serve warm and enjoy!
Notes
- The dough can be made a day ahead and stored in the refrigerator, letting it come to room temperature before shaping.
- Ensure the pan is hot enough before adding buns to get a nice golden crust without sticking.
- Adjust the amount of filling to suit your preference; less filling makes for fluffier buns.
- Serve with additional chili crisp or soy dipping sauce for extra flavor.
- This recipe makes about 17 buns, ideal for sharing as a party appetizer or snack.
