Description
Delicious pan-fried buns with a savory ground pork or chicken filling, featuring a crispy bottom and a steamed, tender interior. These traditional Chinese buns are perfect as a main course or appetizer and offer a wonderful balance of textures and flavors, enhanced by a simple soy and sesame oil marinade.
Ingredients
Scale
Dough:
- 2 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1 tablespoon vegetable oil (plus more for frying)
Filling:
- 1/2 pound ground pork or chicken
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/4 cup water (for steaming)
- Sesame seeds and chopped scallions for garnish (optional)
Instructions
- Prepare the dough: In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water while mixing until a soft dough forms. Knead the dough for 6–8 minutes until it becomes smooth and elastic. Cover the bowl and let the dough rise in a warm place for 1 hour or until it doubles in size.
- Make the filling: While the dough rises, mix ground pork or chicken with finely chopped green onions, soy sauce, sesame oil, ground ginger, minced garlic, salt, and pepper in a bowl until well combined. Set this filling aside.
- Shape the buns: Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into a 3–4 inch circle. Add a spoonful of the prepared filling to the center of each circle. Pinch the edges together tightly to seal the bun and shape it securely.
- Cook the buns: Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat. Place the buns seam-side down in the skillet and cook for 2–3 minutes until the bottoms turn golden brown.
- Steam the buns: Carefully pour 1/4 cup water into the skillet, then immediately cover with a lid to trap the steam. Allow the buns to steam for 6–8 minutes, or until the water has evaporated and the filling is fully cooked.
- Finish crisping: Remove the lid and cook the buns for an additional 1–2 minutes to re-crisp the bottom crust. Once done, remove from heat.
- Serve: Serve the pan-fried buns warm, optionally garnished with sesame seeds and chopped scallions for extra flavor and presentation.
Notes
- These buns are best enjoyed fresh but can be refrigerated and reheated in a pan or steamer.
- For a vegetarian version, substitute the ground meat with finely chopped vegetables, mushrooms, or tofu.
- Ensure the buns are tightly sealed to prevent the filling from leaking during cooking.
