Savory Pan-Fried Dumpling Buns
Savory Pan-Fried Dumpling Buns
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1/4 cup green onions, finely chopped
For the Filling
- 1 pound ground pork
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh ginger, minced
- 1 teaspoon honey
- 1 tablespoon gochujang
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For Cooking
- 2 tablespoons vegetable oil, as needed for frying
- 1/2 cup water
For the Dipping Sauce (Optional)
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon black sesame seeds, for garnish
Instructions
- 1
In a large glass bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the warm water, mixing with a spoon until a shaggy dough forms.
⏱️ 5 min
- 2
Transfer the dough to a clean wooden board or lightly floured surface. Knead the dough for 2-3 minutes until it just comes together. Divide the dough into 8 equal portions.
⏱️ 5 min
- 3
Take one portion of dough and flatten it into a small disc. Sprinkle about 1 tablespoon of the finely chopped green onions (from the dough ingredients) over the surface. Fold the dough over and knead briefly (about 30 seconds) to incorporate the scallions. Repeat this process for the remaining dough portions.
⏱️ 10 min
- 4
In a separate metal bowl, combine the ground pork, the remaining 1/4 cup of finely chopped green onions (from the filling ingredients), minced fresh ginger, honey, gochujang, soy sauce, cornstarch, sesame oil, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture forms a cohesive texture.
⏱️ 10 min
- 5
Take one scallion-infused dough portion and flatten it into a disc about 4-5 inches in diameter using a rolling pin. Place a generous spoonful (about 2 tablespoons) of the meat filling in the center of the dough.
⏱️ 10 min
- 6
Gather the edges of the dough upwards and pinch them together at the top to completely enclose the filling, forming a round bun. Gently flatten the bun into a thick disc shape, about 3 inches in diameter and 1/2 inch thick. Repeat for the remaining dough and filling.
⏱️ 10 min
- 7
Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat. Carefully place the prepared dumpling buns into the hot pan, ensuring not to overcrowd. Cook until the bottom side turns golden brown, about 3-4 minutes.
⏱️ 4 min
- 8
Pour 1/2 cup of water into the pan and immediately cover it with a lid. Reduce heat to medium-low and steam the buns for 8-10 minutes, or until the water has mostly evaporated and the dough is cooked through.
⏱️ 10 min
- 9
Remove the lid and increase the heat back to medium-high. Continue to cook, allowing any remaining water to evaporate and the buns to crisp up further on both sides, flipping once, until golden brown and slightly crispy, about 3-5 minutes.
⏱️ 5 min
- 10
While the buns are cooking, prepare the optional dipping sauce: In a small bowl, whisk together the mayonnaise, sriracha, and rice vinegar until smooth. Garnish with black sesame seeds if desired.
⏱️ 2 min
- 11
Serve the finished dumpling buns warm, optionally cut in half, with the dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Pan-Fried Dumpling Buns
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1/4 cup green onions, finely chopped
For the Filling
- 1 pound ground pork
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh ginger, minced
- 1 teaspoon honey
- 1 tablespoon gochujang
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For Cooking
- 2 tablespoons vegetable oil, as needed for frying
- 1/2 cup water
For the Dipping Sauce (Optional)
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon black sesame seeds, for garnish
Instructions
- 1
In a large glass bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the warm water, mixing with a spoon until a shaggy dough forms.
⏱️ 5 min - 2
Transfer the dough to a clean wooden board or lightly floured surface. Knead the dough for 2-3 minutes until it just comes together. Divide the dough into 8 equal portions.
⏱️ 5 min - 3
Take one portion of dough and flatten it into a small disc. Sprinkle about 1 tablespoon of the finely chopped green onions (from the dough ingredients) over the surface. Fold the dough over and knead briefly (about 30 seconds) to incorporate the scallions. Repeat this process for the remaining dough portions.
⏱️ 10 min - 4
In a separate metal bowl, combine the ground pork, the remaining 1/4 cup of finely chopped green onions (from the filling ingredients), minced fresh ginger, honey, gochujang, soy sauce, cornstarch, sesame oil, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture forms a cohesive texture.
⏱️ 10 min - 5
Take one scallion-infused dough portion and flatten it into a disc about 4-5 inches in diameter using a rolling pin. Place a generous spoonful (about 2 tablespoons) of the meat filling in the center of the dough.
⏱️ 10 min - 6
Gather the edges of the dough upwards and pinch them together at the top to completely enclose the filling, forming a round bun. Gently flatten the bun into a thick disc shape, about 3 inches in diameter and 1/2 inch thick. Repeat for the remaining dough and filling.
⏱️ 10 min - 7
Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat. Carefully place the prepared dumpling buns into the hot pan, ensuring not to overcrowd. Cook until the bottom side turns golden brown, about 3-4 minutes.
⏱️ 4 min - 8
Pour 1/2 cup of water into the pan and immediately cover it with a lid. Reduce heat to medium-low and steam the buns for 8-10 minutes, or until the water has mostly evaporated and the dough is cooked through.
⏱️ 10 min - 9
Remove the lid and increase the heat back to medium-high. Continue to cook, allowing any remaining water to evaporate and the buns to crisp up further on both sides, flipping once, until golden brown and slightly crispy, about 3-5 minutes.
⏱️ 5 min - 10
While the buns are cooking, prepare the optional dipping sauce: In a small bowl, whisk together the mayonnaise, sriracha, and rice vinegar until smooth. Garnish with black sesame seeds if desired.
⏱️ 2 min - 11
Serve the finished dumpling buns warm, optionally cut in half, with the dipping sauce on the side.
⏱️ 1 min