Pan-Fried Steamed Chive Garlic Buns

Fluffy on the inside, crispy on the bottom, and packed with garlicky chive flavor.

These buns are made with a soft yeasted dough, filled generously with a savory mix of fresh Chinese chives, garlic, sesame oil, and sesame seeds. After being shaped into beautiful twisted coils, the buns are first pan-fried to develop a golden, crispy base, then steamed directly in the same pan to create a light, pillowy texture on top.

The combination of textures - crispy bottom, soft steamed top, and juicy, fragrant filling - makes these buns a perfect snack or side dish. They’re comforting, savory, and completely addictive.

Ingredients (Makes 10 Buns)

Dough:

- 180 g warm water

- 6 g instant yeast (2 tsp)

- 3 g salt (½ tsp)

- 300 g all-purpose flour (plus more for dusting)

- 15 g sugar (1 tbsp)

Chive Filling:

- 1 bunch chives 50–60 g

- 10g minced garlic

- 3 g salt (½ tsp)

- 15 g sesame oil (1 tbsp – or use more neutral oil if preferred)

- 15 g toasted sesame seeds (2 tbsp)

To Serve:

- Dipping sauce of choice

- Extra scallions and sesame seeds for garnish (optional)

Instructions

1. Make the Dough

- In a large bowl, whisk together the flour, yeast, and salt.

- Add the warm water and sugar. Mix with a chopstick or spoon until a shaggy dough forms.

- Knead by hand or with a dough hook for 5–8 minutes, until smooth and soft.

- Place the dough in a lightly oiled bowl. Brush the top with oil, cover, and let rise for about 45 minutes, or until doubled in size.

2. Prepare the Scallion Filling

- Toast sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring frequently.

- In a bowl, combine the sliced chives, garlic, salt, oil, and sesame seeds. Mix well.

- Cover and refrigerate until ready to use.

3. Shape the Buns

- Once the dough has risen, knead briefly to release air bubbles.

- Roll into a log and cut into 10 equal pieces.

- Working with one piece at a time, form each into a ball, then roll it out into an oval.

- Spread 1–2 tablespoons of scallion filling over the surface.

- Seal it and slice into half, leaving part of the dough attached.

- Twist the ropes together and coil into a round shape.

- Repeat for all 10 buns.

4. Cook the Buns

- Heat a little oil in a non-stick pan over medium heat.

- Optionally dip the bottoms of the buns in sesame seeds before placing them in the pan. Leave space between each bun.

- Cook for 3–4 minutes until the bottoms are golden brown.

- Carefully add ⅓ cup water to the pan and cover immediately.

- Reduce heat and steam for about 10 minutes, until the water has evaporated.

- Cook in batches (about 5 buns at a time, depending on pan size).

5. Serve

- Garnish with extra scallions and sesame seeds if desired.

- Serve warm with your favorite dipping sauce.

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Taiwanese Garlic Chicken Soup

In Chinese cooking, soups are more than just appetizers – they’re nourishing tonics meant to balance the body and bring comfort to the soul. One of the simplest yet most beloved is garlic chicken soup, a dish often enjoyed at home during the cooler months or when someone needs a gentle boost of energy.

Generous amounts of garlic are added – sometimes left whole, sometimes lightly crushed – releasing a mellow sweetness as they cook. The broth is often enhanced with ginger, goji berries, red dates, or a splash of Shaoxing wine, ingredients that not only add depth but are also prized in Chinese tradition for their health benefits.

Served on its own or with a side of rice, Chinese garlic chicken soup is the kind of dish that speaks to the heart – simple, healing, and deeply nourishing.

Ingredients

- 500 g chicken (thighs or drumsticks)

- 200 g garlic cloves (whole, peeled — or more if you're a garlic lover!)

- 1.5 L water or chicken broth

- 1–2 tsp salt (adjust to taste)

- Black pepper, to taste

- 1 tbsp sesame oil

- A few slices of fresh ginger

Instructions

1. Pre-boil the Chicken (Optional but recommended):

- Bring a pot of water to a boil. 

- Add the chicken and boil for 2–3 minutes to remove impurities. 

- Drain and set aside.

2. Sauté the Aromatics:

- Heat the sesame oil in a large pot over medium heat. 

- Add the garlic cloves and ginger slices.

- Sauté gently for 2–3 minutes until fragrant, stirring often - be careful not to let the garlic brown.

3. Simmer the Soup:

- Add the pre-boiled chicken back to the pot.

- Pour in the water or chicken broth.

- Season with salt, pepper, and more ginger or herbs if desired.

- Bring to a boil, then reduce to a gentle simmer.

- Cover and simmer for 45 minutes, or until the chicken is fall-apart tender and the garlic is soft and mellow.

4. Finishing Touches:

- Remove the chicken from the pot, shred it if desired, and return it to the soup.

- Taste and adjust seasoning.

- For a deeper garlic flavor, mash some of the softened garlic cloves directly into the broth.

- Serve hot with rice, noodles, or crusty bread.

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