Pan Fried Buns
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5
42 reviews
Excellent
Pan Fried Buns
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These Pan Fried Buns combine a soft, slightly sticky yeast dough wrapped around a seasoned ground pork filling. After rising, the buns are pan-fried until the bottoms develop a crispy golden crust, then steamed in the pan to cook through, creating a contrast of textures. A dipping sauce of soy, black vinegar, and chili oil enhances their savory, aromatic flavors.
Description
The dough for Pan Fried Buns is made by activating yeast in water with oil and sugar, then kneading in flour and salt until soft and elastic. After a rise in a warm environment, the dough is portioned, flattened, and filled with a mixture of ground pork seasoned with salt, sugar, white pepper, garlic powder, oyster sauce, sesame oil, finely chopped green onions, and ginger water. The filling is mixed thoroughly to achieve a fine texture.
The buns are sealed around the filling, allowed a short final rise, then placed in a non-stick pan with oil to pan-fry. Once crisp and golden on the bottom, a cornstarch-water mixture is added to the pan and covered to steam the buns until the liquid evaporates, cooking the filling fully and keeping the buns tender and fluffy. Optional toppings include black sesame seeds and extra green onions.
The accompanying dipping sauce balances the richness with soy sauce, black vinegar, chili oil, and water. The combination of crispy base, soft dough, savory pork, and flavorful sauce makes these buns approachable and satisfying.
Using water-dipped hands helps handle the sticky dough, and warming the dough in a low oven shortens rising time. Dusting flour when shaping prevents sticking. The buns are best consumed fresh but can be reheated gently to retain texture.
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Ingredients
Dough:
- 1 cup water
- ½ tablespoon vegetable oil
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 2 cups all-purpose flour
- ⅛ teaspoon salt
Filling:
- 1 pound ground pork
- ½ teaspoon salt
- 1 teaspoon sugar
- ⅛ teaspoon white pepper
- 1 teaspoon garlic powder
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil
- ½ cup water (Use the white part of green onions and 1 slice of grind ginger to make green onion ginger water.)
- 4 lices ginger (1 oz, grind)
- 8 ticks green onions (3.8 oz)
Dipping sauce:
- 1 tablespoon soy sauce
- 1 teaspoon black vinegar
- 1 tablespoon Chili oil homemade
- 1 tablespoon water
Pan frying:
- ½ tablespoon vegetable oil
- ½ cup water
- 1 teaspoon cornstarch
Topping: (Optional)
- ½ teaspoon black sesame seeds
- 1 tick green onion (1 tablespoon)
Instructions
- Pour 1 cup of water into the Bosch mixer.
- Then, add ½ tablespoon of vegetable oil, 1 teaspoon of sugar and 1 teaspoon of yeast. Turn on the lowest setting #1, mix it a little bit. Turn off and wait for 5 minutes.
- Meanwhile, put 2 cups of all purpose flour into a bowl, add ⅛ teaspoon of salt and mix it well.
- Turn on the mixer to the lowest setting #1, slowly add the flour mixture from step 3. When the dough is formed, turn off the mixer. Then, cover the lid and turn on the mixer to medium high speed # 3. Let it run for 15 minutes.
- Spray some oil in a bowl. After the dough is done, take it out and place into a bowl. (The dough is sticky, so dip some water on your hands when you take out the dough.)
- Cover the dough with a wet cloth and let it rise. My trick to speed up the rising time by preheating an oven for 200F. Then, turn off the oven. Put the dough into the oven and cover with a wet cloth for 20-30 minutes.
- Wash and cut 8 sticks (3.8 oz) of green onions. Cut the top white part into strips.
- Then, cut the rest of the green onions into pieces.
- Grind 4 slices (1 oz) of ginger.
- After that, put the white part of the green onion into a bowl and add 1 slice of grind ginger.
- Pour ½ cup of water into the bowl and rub the white part of the green onions and ginger very well. This helps to release the aroma of green onion and ginger into the water.
- Drain the green onion and ginger, then set the green onion ginger water aside.
- Put 1 pound of ground pork (85% lean and 15% fat) into a mixing bowl.
- Next, put ½ teaspoon of salt, 1 teaspoon of sugar, ⅛ teaspoon of white pepper, 1 teaspoon of garlic powder and 3 tablespoons of oyster sauce.
- Then, add 1 tablespoon of sesame oil, 3 slices of grind ginger from step 9 and the green onion ginger water from step 12.
- Use the electric mixer to mix the ingredients well and beat the meat fine for 3-5 minutes.
- Put the green onions from step 8 into the meat mixture and mix the filling well.
- When the dough rises to double size, take out the dough. The dough is soft and sticky, so dip some water on your hands and take out the dough.
- Dust 2 tablespoons of flour on the surface, divide the dough into 3 rolls.
- Stretch the dough a little bit and cut into 12 pieces. It can make around 36-40 buns depending on the size. I did 36, therefore I cut them into 12 pieces each.
- Take a piece of dough, stretch and slightly press it.
- Put a big tablespoon full of filling on the dough.
- Pull the side of dough and fold it. See details in the video below the recipe card.
- Pour ½ tablespoon of vegetable oil into the non-stick pan. Then, use a brush to brush the oil around the pan.
- Repeat folding the bao buns and place them into the greased pan. Cover the bao buns with a wet cloth and wait for 5 minutes.
- In a container, put ½ cup of water and 1 teaspoon of cornstarch (you can use regular flour). Mix it well.
- Turn on medium small fire, place the pan over the stove and let it pan frying the bao for 2-3 minutes. Then, pour the cornstarch mixture from step 26 into the pan. Cover the lid and let it cook until the water almost dries out. (It's around 6-8 minutes.)
- Open the lid, sprinkle ½ teaspoon of black sesame seeds and 1 tablespoon of green onion for decoration. (This is optional.)
- For the dipping sauce, put 1 tablespoon of soy sauce, 1 teaspoon of black vinegar, 1 tablespoon of homemade chili oil and 1 tablespoon of water into a container. Mix it well and serve with the pan fried pork buns.
Notes
- Mix dough for 15 minutes in a mixer for optimal elasticity and softness.
- Wet hands help manage sticky dough during shaping and handling.
- Cover dough with a wet cloth and place in a warm (200°F) oven, turned off, to speed rising.
- Dust flour when cutting and shaping dough to prevent sticking.
- Ensure filling is mixed finely for even texture using a mixer for 3-5 minutes.
- Seal buns properly to prevent filling leakage while cooking.
- Pan fry on medium-low heat, then steam with cornstarch-water mixture until water evaporates for perfect texture.
- Dipping sauce combines soy sauce, black vinegar, chili oil, and water; adjust as preferred.
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
36g
(12%)
Protein
18g
(36%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.02g
(1%)
Cholesterol
54mg
(18%)
Sodium
704mg
(29%)
Potassium
294mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
20IU
(0%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 704mg | 29% |
| Potassium | 294mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
42 reviews
Excellent
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