Dumpling Buns (Pan-Fried Pork and Scallion Buns)
Dumpling Buns (Pan-Fried Pork and Scallion Buns)
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup plain yogurt
- 1/2 cup warm water
- 1/2 cup scallions, finely chopped
- 1/4 cup all-purpose flour, for dusting
For the Filling
- 1 pound ground pork
- 1 cup scallions, finely chopped
- 1 tablespoon fresh ginger, minced
- 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
- 1/2 cup water
Instructions
- 1
In a large mixing bowl, combine the 2 1/2 cups all-purpose flour and baking powder for the dough. Stir well to combine.
⏱️ 2 min
- 2
Add the plain yogurt and warm water to the dry ingredients. Mix with a spoon until a shaggy, wet dough forms.
⏱️ 3 min
- 3
Transfer the dough to a lightly floured wooden surface. Briefly knead the dough for 2-3 minutes until it forms a cohesive log. Do not over-knead.
⏱️ 5 min
- 4
Divide the dough log into 8 equal portions. Take one portion and flatten it by hand into a small disc. Sprinkle about 1 tablespoon of the finely chopped scallions for the dough over the disc.
⏱️ 5 min
- 5
Fold the dough over the scallions and gently knead or work it to integrate the scallions into the dough. Repeat this process for the remaining dough portions and scallions. Set aside the scallion-infused dough portions.
⏱️ 8 min
- 6
In a separate bowl, combine the ground pork, 1 cup finely chopped scallions for the filling, minced fresh ginger, gochujang, soy sauce, cornstarch, sesame oil, and black pepper. Mix thoroughly with a spoon until all ingredients are well combined and homogenous.
⏱️ 10 min
- 7
Take one portion of the scallion-infused dough. On a lightly floured surface, roll it out into a disc about 4-5 inches in diameter.
⏱️ 1 min
- 8
Place about 1 1/2 to 2 tablespoons of the pork filling in the center of the dough disc. Gather the edges of the dough around the filling and pinch them together to seal, forming a bun. Gently flatten the bun slightly.
⏱️ 2 min
- 9
Repeat step 8 for the remaining dough portions and filling, creating 8 dumpling buns.
⏱️ 10 min
- 10
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat. Once hot, carefully place 4-5 buns in the pan, leaving some space between them.
⏱️ 2 min
- 11
Pan-fry the buns for 3-4 minutes until the bottoms are golden brown and crispy.
⏱️ 4 min
- 12
Add 1/4 cup of water to the pan, immediately cover with a lid, and steam the buns for 6-8 minutes, or until the water has evaporated and the buns are cooked through. The internal temperature of the pork should reach 160°F (71°C).
⏱️ 8 min•🌡️ 160
- 13
Remove the cooked buns from the pan and repeat steps 10-12 with the remaining buns, adding another tablespoon of vegetable oil if needed.
⏱️ 11 min
- 14
Serve the pan-fried pork and scallion buns hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dumpling Buns (Pan-Fried Pork and Scallion Buns)
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup plain yogurt
- 1/2 cup warm water
- 1/2 cup scallions, finely chopped
- 1/4 cup all-purpose flour, for dusting
For the Filling
- 1 pound ground pork
- 1 cup scallions, finely chopped
- 1 tablespoon fresh ginger, minced
- 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
- 1/2 cup water
Instructions
- 1
In a large mixing bowl, combine the 2 1/2 cups all-purpose flour and baking powder for the dough. Stir well to combine.
⏱️ 2 min - 2
Add the plain yogurt and warm water to the dry ingredients. Mix with a spoon until a shaggy, wet dough forms.
⏱️ 3 min - 3
Transfer the dough to a lightly floured wooden surface. Briefly knead the dough for 2-3 minutes until it forms a cohesive log. Do not over-knead.
⏱️ 5 min - 4
Divide the dough log into 8 equal portions. Take one portion and flatten it by hand into a small disc. Sprinkle about 1 tablespoon of the finely chopped scallions for the dough over the disc.
⏱️ 5 min - 5
Fold the dough over the scallions and gently knead or work it to integrate the scallions into the dough. Repeat this process for the remaining dough portions and scallions. Set aside the scallion-infused dough portions.
⏱️ 8 min - 6
In a separate bowl, combine the ground pork, 1 cup finely chopped scallions for the filling, minced fresh ginger, gochujang, soy sauce, cornstarch, sesame oil, and black pepper. Mix thoroughly with a spoon until all ingredients are well combined and homogenous.
⏱️ 10 min - 7
Take one portion of the scallion-infused dough. On a lightly floured surface, roll it out into a disc about 4-5 inches in diameter.
⏱️ 1 min - 8
Place about 1 1/2 to 2 tablespoons of the pork filling in the center of the dough disc. Gather the edges of the dough around the filling and pinch them together to seal, forming a bun. Gently flatten the bun slightly.
⏱️ 2 min - 9
Repeat step 8 for the remaining dough portions and filling, creating 8 dumpling buns.
⏱️ 10 min - 10
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat. Once hot, carefully place 4-5 buns in the pan, leaving some space between them.
⏱️ 2 min - 11
Pan-fry the buns for 3-4 minutes until the bottoms are golden brown and crispy.
⏱️ 4 min - 12
Add 1/4 cup of water to the pan, immediately cover with a lid, and steam the buns for 6-8 minutes, or until the water has evaporated and the buns are cooked through. The internal temperature of the pork should reach 160°F (71°C).
⏱️ 8 min•🌡️ 160 - 13
Remove the cooked buns from the pan and repeat steps 10-12 with the remaining buns, adding another tablespoon of vegetable oil if needed.
⏱️ 11 min - 14
Serve the pan-fried pork and scallion buns hot.
⏱️ 1 min