Pan Fried Pork Buns Recipe

I absolutely adore this recipe because it perfectly captures the essence of comfort food with its fluffy, savory buns packed with a juicy pork filling that bursts with flavor. Plus, the whole process of pleating and browning these delightful buns is oddly therapeutic, and the end result is totally Instagram-worthy!

My pork buns are a marriage of savory ground pork, seasoned with soy sauce, sesame oil, and freshly grated ginger, and a tender dough made from all-purpose flour and yeast. The crispy base and the buns’ insides are equals in nutritional balance: lean pork means protein, and the optional soy sauce—along with a drizzle (“to taste”) of black vinegar—makes a delightful dipping experience.

Ingredients

Provides carbohydrates; forms the dough; neutral flavor: All-purpose flour.

Pork that is ground: Protein is abundant; flavor is rich; and it is necessary for the stuffing.

Soy sauce: Contributes umami, a flavor-packed saltiness; helps balance sweet and salty.

Aromatic sesame oil adds nutty flavor and enhances the fragrance of any dish.

Ginger: Adds warmth; helps ensure smooth and rapid digestion occurs.

It provides an immunological boost.

Green onions: Contribute crispness; delicate onion essence; vitamins A and C.

Adds depth; slightly sweet; enhances flavor complexity; such is the nature of the Shaoxing wine that we utilize in our kitchen.

Ingredient Quantities

• 2 cups all-purpose flour
• 2/3 cup warm water
• 1 teaspoon instant yeast
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1/2 pound ground pork
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon freshly grated ginger
• 2 tablespoons chopped green onions
• 1 tablespoon Shaoxing wine
• 1/4 teaspoon white pepper
• 1 teaspoon cornstarch
• 3/4 cup water, divided
• 2 tablespoons vegetable oil, for frying
• 1 tablespoon black vinegar, for dipping (optional)
• 1 tablespoon soy sauce, for dipping (optional)

Instructions

1. In a mixing bowl, blend together the flour, sugar, and salt. In another bowl, dissolve the yeast in warm water. Add the yeast mixture and 1 tablespoon of vegetable oil to the flour mixture. Stir until smooth, then knead the dough for 5 to 10 minutes; it should feel elastic and smooth. Place the dough in a bowl coated with oil, cover it with a damp cloth, and allow it to rise until doubled in size—approximately 1 hour.

2. Ground pork, 2 tablespoons soy sauce, sesame oil, minced ginger, chopped green onions, Shaoxing wine, white pepper, and cornstarch in a separate bowl form a uniform filling when mixed well.

3. When the dough has risen, punch it down and knead it briefly. Cut it into 12 equal pieces, and roll each piece into a ball. Keep the balls covered with a damp cloth to ensure that they do not dry out.

4. For the procedure described in the next section, you will need to prepare the following:

Roll each dough ball into a thin disk, about 3 to 4 inches in diameter. Place 1 tablespoon of the pork filling in the center of each disk.

5. The edges of the dough must be gathered and pleated around the filling with care, and the top must be pinched to seal it. The more meticulous the pleating and pinching, the better, because the buns need to be well-sealed to keep the filling from leaking out during cooking.

6. In a large, non-stick skillet, over medium heat, add 2 tablespoons of vegetable oil and heat until shimmering. Place the burger buns, seam-side down, in the skillet.

7. Sauté the buns for 2-3 minutes until the undersides are golden brown. Then add 1/2 cup of water to the skillet. Cover immediately to steam the buns.

8. Prepare the buns by cooking for 10-12 minutes while the lid remains secure. Ensure that the pan holds enough water to create steam, but not so much that the buns are left floating in moisture. Allow the water to evaporate completely; only then will the buns finish cooking. After 10-12 minutes, remove the lid and let the buns crisp up for 1-2 minutes before serving.

9. Move the buns to a plate intended for serving. If you want to make the dipping sauce, mix together black vinegar and soy sauce in a small bowl.

10. Serve hot the pan-fried pork buns with the prepared dipping sauce served on the side. Enjoy!

Equipment Needed

1. Mixing bowls (at least 3)
2. Wooden spoon or spatula
3. Measuring cups and spoons
4. Damp cloths (for covering dough)
5. Kitchen scale (optional, for dividing dough evenly)
6. Rolling pin
7. Non-stick skillet with lid
8. Plate (for serving)
9. Small bowl (for dipping sauce, optional)

FAQ

• Q: Can I use a different type of flour?While the best texture is achieved with all-purpose flour, you can play with using bread flour for a chewier bun; just know that results may vary.
• Q: How long should I let the dough rise?The rise time for the dough is about 1-2 hours, or until it doubles in size, in a warm spot.
• Q: What kind of pork should I use?A ground pork with a high fat content, around 20%, is perfect for juicy and tasty buns.
• Q: Can I freeze the buns before cooking?Q: Are you able to freeze cookie dough? If so, how do you do it?

  To freeze cookie dough, first shape the dough into balls. Then place the balls on a baking sheet and freeze until solid. Afterward, move the frozen dough balls to a freezer-safe bag. To bake the cookies, take the dough directly from the freezer and place it on a baking sheet. Then cook the cookies at the temperature and for the amount of time specified in the recipe.

• Q: How do I ensure the pork filling is fully cooked?A: Use an instant-read thermometer to check that the internal temperature of the pork reaches at least 160°F (71°C).
• Q: What is the best way to serve these buns?Accompany the warm, pan-fried pork buns with black vinegar and soy sauce for dipping, if you like.
• Q: Can I make these vegetarian?A: Yes, to make a vegetarian version, you can substitute the ground pork with a mixture of finely chopped mushrooms and extra green onions.

Substitutions and Variations

All-purpose flour: For a heartier texture, substitute whole wheat flour. Keep in mind that if you do this, the buns may turn out denser.
Soy sauce: A gluten-free substitute for soy sauce that offers a comparable flavor is tamari.
Shaoxing wine: Use dry sherry or mirin, adjusting for sweetness if necessary.
Sesame oil: For a more intense flavor, use toasted sesame oil; for a milder taste, use olive oil.
Ground chicken or turkey can serve as a lighter alternative to ground pork.

Pro Tips

1. Rest the Dough After kneading the dough and before letting it rise, allow it to rest for about 10 minutes. This can help relax the gluten, making it easier to roll out each dough ball into a thin disk later.

2. Chill the Filling Before filling the buns, place the pork filling in the fridge for about 30 minutes. Chilling helps it firm up slightly, making the buns easier to assemble and reducing leakage during cooking.

3. Consistent Size Use a kitchen scale to ensure each dough ball and each portion of filling are the same size. This ensures even cooking and makes your buns look more uniform and professional.

4. Steam Escape When pleating the buns, leave a tiny opening at the top. This allows steam to escape, preventing the buns from bursting.

5. Test a Bun First Before cooking the entire batch, test one bun to ensure your cooking technique and timing are just right. This allows you to adjust heat or water levels if needed.