Name: Shanghai Pan-Fried Pork Buns
Prep time: 40 min
Cook time: 20 min
Total time: 140 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 240 g All-Purpose Flour, plus a little for dusting; 3 g Active Dry Yeast, for the bun dough; 2 tsp Sugar, divided between activating the yeast and seasoning the filling; 320 ml Water, divided between the dough, pork filling and covered steaming; 280 g Pork Mince, chilled until mixing; 2 Spring Onion Whites, finely chopped; 2 Spring Onion Greens, thinly sliced and divided between the filling and topping; 1 inch Ginger, peeled and finely grated; 1½ tbsp Soy Sauce, for seasoning the pork filling; 1 tbsp Shaoxing Wine, for seasoning the pork filling; 1 tsp Sesame Oil, for the pork filling; 1 tsp Cornstarch, for binding the pork filling; ¼ tsp Ground White Pepper, for the pork filling; ¾ tsp Salt, divided between the dough and pork filling; 2 tbsp Neutral Oil, for coating the dough and pan-frying the buns; 1 tbsp Sesame Seeds, for topping the buns

2 hr 20 mintotal

1 hr hands-on1 hr 20 min hands-off

Prep 40 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

Combine the portion of warm water reserved for the dough with the active dry yeast and the portion of sugar reserved for activation. Let it stand for 5 minutes, until a light foam appears on the surface.
5 min
Place the all-purpose flour in a bowl and mix in the portion of salt reserved for the dough. Add the yeast mixture and knead for 8 to 10 minutes, until the dough is smooth, soft and only slightly tacky.
8–10 min
Coat the dough lightly with the portion of neutral oil reserved for it, cover and leave it in a warm place for 60 minutes, until visibly expanded and airy.
1 hr
While the dough proofs, combine the pork mince, spring onion whites, the portion of spring onion greens reserved for the filling, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, the remaining sugar and the portion of salt reserved for the filling. Stir firmly in one direction until sticky.
Add the portion of water reserved for the filling in several additions, stirring until each addition is absorbed before adding the next. Cover and refrigerate the filling while the dough finishes proofing.
Press the air gently from the proofed dough and divide it into equal pieces. Roll each piece into a round wrapper about 9 cm across, keeping the centre slightly thicker than the edge.
Place enough chilled filling in the centre of each wrapper to allow a clean seal. Gather and pinch the edge into pleats, close the top firmly and place the shaped buns seam-side up. Cover and rest for 15 minutes.
15 min
Heat the neutral oil reserved for pan-frying in a lidded frying pan over medium heat. Arrange the buns with a little space between them and cook for 3 to 4 minutes, until the bases are evenly golden.
3–4 min
Carefully pour the portion of water reserved for steaming around the buns, cover immediately and cook for 8 to 10 minutes, until the liquid has evaporated and the pork filling reaches at least 71°C with no pink centre.
8–10 min
Remove the lid, scatter the sesame seeds and the remaining spring onion greens over the buns, and cook for 1 to 2 minutes more, until the bases are crisp again. Serve hot.
1–2 min

How to tell it's done

The bun tops should be soft and springy, the bases deeply golden and crisp, and the pork filling juicy, cohesive and cooked through. The dough beside the filling should have no raw or gummy layer.

Getting it right

Tip

Add the water to the pork filling gradually and keep the mixture cold. Proper absorption creates a juicy filling that stays cohesive instead of leaking while the buns are shaped.

What to serve it with

Serve the buns immediately with their crisp bases facing upward so steam does not soften them before eating.

Common mistakes

The bun bottoms soften or the filling leaks.: Keep the pork filling cold, seal the pleats tightly, and uncover the pan once the water evaporates so the bases crisp again.

Substitutions

Pork Mince — Ground Chicken may replace the pork mince for a lighter, non-traditional variation. Keep the filling chilled while shaping and cook its centre to 74°C.
Active Dry Yeast — Instant yeast may replace active dry yeast. Mix it directly with the flour and begin the first proof without the separate activation step; proofing time may vary with room temperature.
Shaoxing Wine — Water may replace Shaoxing wine for an alcohol-free variation. The filling will have a milder fermented aroma; packaged Shaoxing wine may contain wheat when gluten exposure matters.
Sesame Oil — Neutral Oil may replace the sesame oil, and the sesame-seed topping may be omitted for a sesame-free adaptation. The buns will lose their toasted sesame aroma; check all packaged sauces separately.

Storing and reheating

Refrigerate cooked pan-fried pork buns in a covered container for up to 3 days. Reheat in a covered skillet with a spoonful of water, then uncover to crisp the bases; freeze cooked buns for up to 2 months.

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Ingredients