Pan Fried Pork Buns with Crispy Sesame Bottoms

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These Shanghai-style pan-fried pork buns feature a fluffy yeasted top, a juicy gelatin-rich pork filling, and a deeply golden crispy sesame-crusted base. They are cooked in a hot pan with a splash of water to create steam that sets the dough while the bottom fries to perfection.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 45 gCarbs
• 2 gFiber
• 3 gSugar
• 24 gProtein
• 850 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the dough

• 260 g (2 cups) all-purpose flour
• 1 tsp instant yeast
• 1 tsp granulated sugar
• 1/2 tsp fine salt
• 180 ml (3/4 cup) warm water about 38°C
• 1 tsp neutral oil

For the pork filling

• 300 g ground pork (about 20% fat)
• 100 g pork aspic or cooled pork skin gelatin finely diced
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 2 scallions finely chopped white and green parts divided
• 1/2 tsp ground white pepper
• 1/2 tsp salt
• 1 tsp sugar

For pan-frying

• 2 tbsp neutral oil
• 120 ml (1/2 cup) water
• 1 tbsp toasted white sesame seeds
• extra chopped scallion greens for garnish

Directions

1. Make the dough: stir flour, yeast, sugar, and salt in a bowl. Pour in the warm water and oil, mix into a shaggy dough, then knead 8-10 minutes until smooth and slightly tacky. Cover and rest 30 minutes until puffed.
2. Prepare the filling while the dough rests: combine ground pork, diced aspic, soy sauce, Shaoxing wine, sesame oil, ginger, the white parts of scallions, white pepper, salt, and sugar. Stir in one direction for 2-3 minutes until the mixture is sticky and holds together; chill until ready to use.
3. Divide rested dough into 12 equal pieces (about 36 g each) and roll each into a ball. Flatten each into a 9 cm round, keeping the center slightly thicker than the edges. Place about 1 tbsp filling in the center of each wrapper.
4. Pleat the edges up around the filling, twisting and pinching the top closed to seal. Place each bun seam-side up on a parchment-lined tray, cover loosely, and rest 10 minutes while you heat the pan.
5. Heat a 26 cm non-stick skillet over medium heat and add the 2 tbsp oil, swirling to coat. Arrange the buns seam-side up in the pan with a little space between them. Cook 2 minutes until the bottoms turn light golden.
6. Sprinkle the sesame seeds over the tops of the buns, then carefully pour the water around the edges of the pan and immediately cover with a tight lid. Steam for 8-10 minutes over medium-low heat until most liquid evaporates.
7. Uncover and continue cooking 1-2 minutes until the bottoms are deeply golden and crisp. Scatter scallion greens over the tops, slide the buns onto a plate, and serve hot with black vinegar or chili oil for dipping.

Cook’s Notes

• The pork aspic is the secret to soup-filled buns: simmer pork skin in water for 2 hours, strain, and chill until jelled, then dice and mix into the filling.
• Use a heavy non-stick or cast iron pan so the bottoms crisp without sticking and burning.
• Keep the lid on tight during the steaming stage to prevent steam from escaping; otherwise the tops will not cook through.
• Serve immediately as the soup inside solidifies quickly once the buns cool down.

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