My recipe for Pan-Fried Pork Buns has been tested multiple times in our house over the past few months (with no complaints!). I am so happy that I can finally bring the perfected recipe to you!
Although these Pan-Fried Pork Buns are not traditionally served for Lunar New Year, I just had to include them in my Lunar New Year series because they are so delicious!
Read on down below to get the recipe and check out my YouTube video to see how I make them!
Crispy and Soft Pork Buns
What makes these Pan-Fried Pork Buns so great is the combination of the soft snd fluffy bun on top with the crispy bottom.
To achieve these two textures, I fry the raw buns in a bit of oil until the bottom gets a light golden brown.￼ then I add some water to the pan, cover, and then steam the buns until they are fluffy snd very little water remains in the pan. Once most of the water is evaporated, I remove the lid and then continue to fry the buns until they become a darker golden brown on the bottom and release from the pan.￼￼
In terms of texture and flavour, the top of the bun is fluffy and is really similar to a bao or a traditional Chinese steam bun.￼ It has a light yeast flavour and is soft but slightly chewy thanks to a quick steam in the pan.
Alternatively, the bottom of the bun is crisp (from being fried in oil) and remains that way even after being steamed! ￼￼This is such a good combination of textures… And this is just the bun! We haven’t even talked about the filling yet!￼
A Tasty Pork Filling
After biting into this soft and crispy bun, you will get a mouthful of the most delicious pork filling that you have ever tried!
For the filling, I use ground pork along with a bunch of traditional Chinese ingredients including Shaoxing wine, ￼soy sauce, sesame oil, white peppercorns and Szechuan peppercorns. The combination of these flavours make the pork bun filling really authentic and juicy! I also like to add in some chopped scallions to add a bit of freshness to the otherwise heavy pork.￼
Watch the Video
The assembly of these pork buns is a little bit complex (especially the folding technique!) so I decided to make a YouTube video to show you how I made them! Click on the image below to watch the full video!
CLICK HERE TO WATCH THE FULL VIDEO!
Get the Recipe!
Pan-Fried Pork Buns
- 220 grams all-purpose flour (about 2 1/2 cups)
- 1 teaspoon granulated white sugar
- 1 teaspoon active yeast
- 1 cup lukewarm water (250 mL)
- 500 grams ground pork
- 2 teaspoons garlic finely grated
- 1 teaspoon ginger finely grated
- 2 tablespoons Shaoxing wine
- 2 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground szechuan pepper
- 1/2 cup warm water
- 4 scallions finely chopped
- Begin by making the dough. Add the flour, yeast, and sugar into a bowl of a stand mixer fitted with a dough hook. Turn the mixer on and mix on low to combine the ingredients. While the mixer is on, slowly add the water into the flour. Mix until the dough just comes together into a ball. Add additional water if the dough does not form into a ball. The dough should be smooth and slightly sticky.
- Remove the dough from the bowl and use your hands to gently shape it into a round ball. Place it back into the bowl of the stand mixer and cover it with pasta crap or a dish towel. Play sit in a warm spot until it has doubled in size – about 1 to 2 hours.
- Next make the filling. Add the pork to a large mixing bowl along with the Shaoxing wine, soy sauce, sesame oil, white pepper and Szechuan pepper. Mid to combine using chopsticks, making sure to store in one direction. Once combined add the water and mix until the water has absorbed. Place in the fridge until you are ready to make the buns.
- Right before you’re ready to assemble the buns, add the chopped scallions into the pork filling and mix until combined.
- To assemble the buns, remove the dough from the bowl and roll it out into a long log. Split it in half and cover the remaining deal with a damp cloth or paper towel. Portion out the dough into 35 g pieces making sure to keep them covered with paper towel when not in use.
- Take one piece of dough and sprinkle it with some flour. Use the palm of your hand to press the dough flat on your work surface and then use a rolling pin to roll it out into a circle that is at least 4 to 4 1/2 inches in diameter.
- Next, use your rolling pin to roll the edges of the circle so that they are thinner than the center. This does take some practice but it is not that hard to learn.
- Once the dough has been rolled out, add 35 g of the pork filling into the center.
- To fold the buns, hold the bun in your left hand and pick up the edge of the dough with your right thumb and left pointer finger. Keep your thumb in the same spot and use your pointer finger to gather and pleat the dough, working your way around the entire bun. Once you come to the end, twist and pinch the top of the bun to seal it, making sure to remove any excess dough. If you want to see how to wrap the buns visually, watch my YouTube video linked below.
- Place the finished bun on a parchment lined tray and set aside. Continue for the rest of the buns.
- Cover the pork buns lightly with a damp paper towel and let rise in a warm spot for 30 minutes.
- To cook the buns, heat a cast iron pan over medium high heat. Once hot, add a tablespoon of vegetable oil to the pan and add your buns so that they are at least 1 inch apart.
- Cook the buns for 1 to 2 minutes or until the bottom of the buns have begun to turn a light golden brown. Next, reduce the heat to medium, add half a cup of water into the pan and immediately cover the buns with a lid. Steam the buns for 8 minutes, then remove the lid and let the water cook off until there is none left in the pan.
- Sprinkle the buns with the black sesame seeds and then place on a serving plate. Serve immediately and enjoy!