Description
These pan-fried buns are a delightful Chinese treat, featuring a savory pork filling encased in a fluffy, golden-brown dough. Perfectly crispy on the bottom and steamed to perfection, these buns are bursting with flavor and make for a satisfying meal or appetizer.
Ingredients
For the Dough:
- 2 1/4 teaspoons instant yeast
- 3/4 cup warm water
- 2 teaspoons sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil (plus more for frying)
For the Filling:
- 1/2 pound ground pork (or chicken)
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon white pepper
- 1/2 cup water for steaming
- Optional garnish: sesame seeds and fresh chives
Instructions
- Prepare the Dough: In a small bowl, mix yeast, warm water, and sugar. Let sit for 5 minutes until foamy. In a large bowl, combine flour, salt, and yeast mixture. Knead into a smooth dough (about 8 minutes), then cover and let rise in a warm place for 1 hour, or until doubled.
- Make the Filling: Mix ground pork, green onions, soy sauce, oyster sauce, sesame oil, ginger, garlic, and white pepper until combined.
- Assemble the Buns: After rising, punch down the dough and divide into 12 pieces. Roll each into a small circle, place a spoonful of filling in the center, and pinch edges to seal.
- Cook the Buns: Heat oil in a large skillet over medium heat. Place buns seam side down and cook until golden brown on the bottom. Pour in water, cover with a lid, and steam for 6–7 minutes until cooked through. Remove lid and crisp the bottoms for 1–2 minutes.
- Garnish and Serve: Garnish with sesame seeds and chives before serving.
Notes
- These buns are best enjoyed fresh and hot.
- You can prepare the dough and filling ahead of time and refrigerate until ready to cook.
