Pan Fried Pork Buns with Green Onion and Ginger Recipe

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If you’ve ever dreamed of sinking your teeth into a perfectly golden, crispy-on-the-bottom yet soft and pillowy bun bursting with juicy pork and fresh fragrant hints of green onion and ginger, then this Pan Fried Pork Buns with Green Onion and Ginger Recipe is exactly what you need in your kitchen. This recipe strikes a delightful balance between textures and flavors, making these buns incredibly addictive and a total crowd-pleaser whether for a casual snack or a festive gathering.

Ingredients You’ll Need

Every ingredient here plays a vital role, whether it’s building the dough’s tender texture or infusing the pork filling with that irresistible savory punch. These simple staples come together to create a dish that’s anything but ordinary.

• 1 cup water: Hydrates the yeast and starts activating it for a fluffier dough rise.
• ½ tablespoon vegetable oil: Adds moisture and helps the dough stay soft and workable.
• 1 teaspoon active dry yeast: The magic behind that perfect rise and airy texture.
• 1 teaspoon sugar: Feeds the yeast and subtly sweetens the dough.
• 2 cups all-purpose flour: The foundation of the dough, providing structure and chew.
• ⅛ teaspoon salt: Enhances flavor and balances the sweetness in the dough.
• 1 pound ground pork: The hearty, juicy filling that makes the buns so satisfying.
• ½ teaspoon salt: Seasoning essential for bringing out the pork’s natural flavor.
• 1 teaspoon sugar: Balances the savory notes in the pork filling.
• ⅛ teaspoon white pepper: Adds a gentle heat without overpowering the dish.
• 1 teaspoon garlic powder: Introduces aromatic depth to the pork.
• 3 tablespoons oyster sauce: Gives the filling a luscious umami richness.
• 1 tablespoon sesame oil: Imparts a nutty, toasty aroma that elevates the filling.
• ½ cup water infused with green onion and ginger: Infuses the meat with fresh, bright notes.
• 4 slices ginger (ground): Provides a warm, zesty kick.
• 8 sticks green onions (ground): Adds that signature pungent and sweet flavor.
• 1 tablespoon soy sauce: For the dipping sauce, delivering savory tang.
• 1 teaspoon black vinegar: Adds a subtle acidity that perfectly complements the richness.
• 1 tablespoon homemade chili oil: Brings a spicy, fragrant heat to dip your buns.
• 1 tablespoon water (dipping sauce): Balances and lightens the dipping sauce flavors.
• ½ tablespoon vegetable oil (for frying): Ensures those buns get that impeccable golden crust.
• ½ cup water (for frying): Helps steam the buns during pan frying so they stay tender.
• 1 teaspoon cornstarch: Thickens the sauce formed in the pan to coat the buns beautifully.
• ½ teaspoon black sesame seeds (optional): Adds a lovely crunch and visual contrast when sprinkled on top.
• 1 stick green onion (sliced): Fresh garnish to brighten and enhance each bite.

How to Make Pan Fried Pork Buns with Green Onion and Ginger Recipe

Step 1: Activate Your Yeast

Start by mixing 1 cup of water, half a tablespoon of vegetable oil, sugar, and the yeast in your mixer. Let this mixture sit for five minutes to bloom—that’s when the yeast wakes up and gets ready to give your dough that perfect lightness.

Step 2: Prepare and Knead the Dough

Mix flour and salt in a bowl, then slowly add this to your yeast mixture while the mixer runs on low. Knead for about 15 minutes at a slightly higher speed to develop the dough’s elasticity. Once smooth, place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 20 to 30 minutes. This step is where your dough gains that soft, pillowy texture.

Step 3: Create the Flavorful Filling

Chop the green onions and grind the ginger finely. Combine the white parts of the onions and ginger with ½ cup of water, rubbing them together to extract all those brilliant aromatics. After straining, mix this infused water with your pork, seasoning, oyster sauce, sesame oil, and the ground ginger and green onion pieces. Give it a good 3 to 5 minute stir to develop that wonderfully juicy filling.

Step 4: Assemble the Buns

Once your dough has doubled in size, flour your surface and divide it into 36 equal portions. Flatten each piece and spoon a generous tablespoon of filling into the center. Carefully seal each bun, making sure no filling escapes during cooking—it’s all about keeping that delicious juiciness inside.

Step 5: Pan Fry the Buns to Golden Perfection

Heat half a tablespoon of vegetable oil in a pan over medium heat. Arrange the buns in the pan and fry until each side is golden brown, about 2 to 3 minutes per side. Then add the infused water mixed with cornstarch; let it simmer until the liquid evaporates and the sauce thickens, creating a light, savory glaze on your buns.

Step 6: Mix the Dipping Sauce

Combine the soy sauce, black vinegar, homemade chili oil, and water in a small bowl to create a dipping sauce bursting with tangy, spicy, and savory notes—the perfect companion for your warm buns.

How to Serve Pan Fried Pork Buns with Green Onion and Ginger Recipe

Garnishes

Sprinkle your buns with black sesame seeds and sliced green onions right before serving. These little touches add not just color and crunch but a fresh pop of flavor and visual appeal that will make everyone’s mouth water instantly.

Side Dishes

Complement your buns with light, refreshing sides like a crisp cucumber salad or steamed bok choy. These sides balance the rich pork filling and keep the meal bright and invigorating.

Creative Ways to Present

Serve your buns nestled in a bamboo steamer or on a rustic wooden board lined with parchment paper for a charming, authentic look. Pair them with small dipping bowls for the sauce so everyone can dunk and savor each bite just the way they like it.

Make Ahead and Storage

Storing Leftovers

Store any leftover buns in an airtight container in the refrigerator for up to 2 days. They hold their flavor wonderfully, making them ideal for a quick snack or next-day meal.

Freezing

For longer storage, freeze the assembled but uncooked buns on a tray until solid, then transfer them to a freezer bag. This way, you can enjoy fresh-tasting buns anytime by cooking them straight from frozen.

Reheating

Reheat your buns gently in a non-stick pan over low heat with a little water to steam them again, restoring that soft interior and crispy bottom. Alternatively, a quick microwave steam wrap works well when you’re in a hurry.

FAQs

Can I substitute ground pork with another meat?

Absolutely! Ground chicken or turkey can work if you prefer a leaner filling, though the flavor will be milder. Feel free to adjust seasonings to keep your buns flavorful.

Is the dough difficult to make for beginners?

Not at all! While kneading by hand takes a little effort, using a stand mixer makes the dough super easy to handle. The key is giving it time to rise properly—it’s pure patience that transforms simple ingredients into fluffy buns.

Can I make these buns vegan or vegetarian?

Yes, swap the pork for a finely chopped mushroom and tofu mixture seasoned similarly. You’ll still get that savory, juicy bite with a great texture balance.

What is the purpose of the green onion and ginger water in the filling?

This infused water captures the fresh, bright flavors of green onion and ginger, making the filling more aromatic and moist, elevating the overall taste experience.

How can I tell when the buns are cooked through?

The buns should be golden and crisp on the bottom, and when you press gently, they feel springy yet firm. Cutting one open will reveal juicy filling that’s fully cooked and steaming hot.

Final Thoughts

This Pan Fried Pork Buns with Green Onion and Ginger Recipe brings together the perfect harmony of flavors and textures that make any meal feel special. They are surprisingly approachable to make and endlessly rewarding to eat. Trust me, once you try these, they’ll become a beloved staple you’ll want to share with friends and family again and again.

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Pan Fried Pork Buns with Green Onion and Ginger Recipe

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4.1 from 89 reviews

• Author: admin
• Total Time: 1 hour 20 minutes
• Yield: 36 buns 1x

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Description

Pan Fried Buns are a deliciously crispy and juicy treat featuring a soft dough exterior filled with a savory ground pork mixture seasoned with oyster sauce, ginger, and green onions. These buns are pan-fried to golden perfection and finished with a flavorful thickened sauce, accompanied by a tangy and spicy dipping sauce. Perfect as an appetizer or snack, they offer a delightful combination of textures and tastes.

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Ingredients

Scale 1x2x3x

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
• 4 slices ginger (1 oz, ground)
• 8 sticks green onions (3.8 oz), chopped
• ½ cup water (made by rubbing green onion whites and ground ginger together and draining)

Cooking

• ½ tablespoon vegetable oil
• ½ cup water
• 1 teaspoon cornstarch

Dipping Sauce

• 1 tablespoon soy sauce
• 1 teaspoon black vinegar
• 1 tablespoon homemade chili oil
• 1 tablespoon water

Garnish

• ½ teaspoon black sesame seeds
• 1 stick green onion (1 tablespoon), sliced

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Instructions

1. Activate Yeast: In a Bosch mixer, combine 1 cup water, ½ tablespoon vegetable oil, 1 teaspoon sugar, and 1 teaspoon active dry yeast. Mix briefly and let it sit for 5 minutes until frothy.
2. Prepare Flour Mixture: In a bowl, mix 2 cups all-purpose flour with ⅛ teaspoon salt to evenly distribute the salt.
3. Make Dough: Turn the mixer to low speed and gradually add the flour mixture to the yeast mixture until a dough forms. Cover and knead at medium-high speed for about 15 minutes until smooth and elastic.
4. First Rise: Transfer the dough to an oiled bowl. Cover with a damp cloth and let it rise in a warm place (such as a turned-off oven) for 20 to 30 minutes until it has visibly expanded.
5. Prepare Aromatic Water: Chop green onions and grind ginger. Mix the white parts of the green onions with the ground ginger in a bowl along with ½ cup water, rubbing them together to release flavor. Strain and set the infused liquid aside.
6. Mix Filling: In a mixing bowl, combine 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, ground ginger, and the green onion-ginger infused water. Mix well for 3 to 5 minutes until the filling is fully blended and slightly sticky.
7. Add Green Onion Pieces: Fold in the chopped green onion pieces into the pork mixture for added texture and flavor.
8. Shape Buns: Once the dough has risen, dust a clean surface with flour. Divide the dough into 36 equal pieces. Flatten each piece into a small circle.
9. Fill and Seal: Place about 1 tablespoon of filling in the center of each dough piece. Carefully fold and pinch the edges together to seal the buns completely.
10. Pan Fry Buns: Heat ½ tablespoon vegetable oil in a pan over medium heat. Add the buns and fry them until golden brown on each side, approximately 2 to 3 minutes per side.
11. Add Water and Thicken Sauce: Add ½ cup water mixed with 1 teaspoon cornstarch to the pan with the buns. Cover and cook until the water evaporates and the sauce thickens, coating the bottoms of the buns.
12. Prepare Dipping Sauce: In a small bowl, mix 1 tablespoon soy sauce, 1 teaspoon black vinegar, 1 tablespoon homemade chili oil, and 1 tablespoon water to create a flavorful dipping sauce.
13. Serve: Serve the pan-fried buns hot, optionally garnished with ½ teaspoon black sesame seeds and sliced green onion stick for added aroma and presentation.

Notes

• Make sure the dough is kneaded properly to achieve a soft, elastic texture that will puff nicely when cooked.
• The green onion and ginger infused water adds a subtle but important layer of aroma and moisture to the filling.
• Sealing the buns tightly is important to prevent filling from leaking during pan frying.
• Adjust the level of chili oil in the dipping sauce to suit your preferred spice level.
• Buns are best served immediately while hot and crispy outside but juicy inside.
• You can substitute ground pork with ground chicken or turkey if preferred.
• Ensure the pan heat is medium to avoid burning the buns before the interior is cooked.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese