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
Scale
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.
