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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Pan-Fried Pork Buns

Few street foods are as satisfying as a plate of golden, crispy pan-fried pork buns. Known in Chinese as sheng jian bao or sometimes just pan-fried baozi, these little buns bring together the best of two worlds: the fluffy softness of steamed bread and the irresistible crunch of a pan-fried crust.

They’re first seared in a hot pan until the bottoms turn beautifully golden and crisp, then steamed with a splash of water so the tops become tender and pillowy. 

Pan-fried buns are often enjoyed as a snack or light meal, served with a sprinkle of sesame seeds and scallions, and sometimes paired with a dipping sauce of soy, vinegar, and chili oil. One bite and you’ll understand why they’re so beloved – the burst of savory pork juice inside contrasts perfectly with the chewy dough and crispy base.

Servings: 15 buns

Pan size: 28 cm frying pan

Ingredients

For the Dough (Wrappers):

- 200 g high-gluten flour

- 5 g sugar

- 3 g instant dry yeast

- 110 ml lukewarm water

For the Filling:

- 250 g minced pork

- 50 g spring onion, finely chopped

- 2 tsp light soy sauce

- ¼ tsp salt and pepper

- 1 pinch ground Sichuan pepper

For Frying:

- 1 tbsp cooking oil

- 240 ml water

For Garnishing:

- Toasted sesame seeds

- Chopped spring onion

Instructions:

1. Prepare the Dough

- In a large bowl, mix the flour, sugar, and instant yeast.

- Gradually pour in the lukewarm water while stirring.

- Knead the dough by hand until it becomes smooth and elastic - about 10 minutes.

- Cover with a damp kitchen towel and let it rise in a warm place until doubled in size (about 40–90 minutes, depending on the temperature).

2. Make the Filling

- In a mixing bowl, combine minced pork, spring onion, soy sauce, salt, pepper, and ground Sichuan pepper.

- Stir continuously in one direction while gradually adding water or chicken stock, one spoon at a time, until the mixture becomes sticky and cohesive.

3. Shape the Buns

- Transfer the risen dough to a floured surface. Knead briefly to remove air bubbles.

- Divide into 20 equal pieces and roll each into a flat round wrapper.

- Hold one wrapper in your palm, place some filling in the center, and pleat the edges anticlockwise, pinching with your thumb and index finger until sealed.

- Let the shaped buns rest for 15 minutes, covered lightly with a cloth.

4. Pan-Fry the Buns

- Heat 1 tablespoon oil in a 28cm frying pan over medium-high heat.

- Place the buns in the pan, seam side down, spaced slightly apart.

- Fry until the bottoms are golden brown.

- Carefully pour in 240 ml water, cover with a lid, and cook until the water has fully evaporated.

- Remove the lid and sprinkle with toasted sesame seeds and chopped spring onion.

- Let the buns cook uncovered for another 30 seconds to crisp up the bottoms.

5. Serve & Enjoy!

- Serve warm with your favorite dipping sauce (like black vinegar with chili oil or soy sauce with garlic). 

- These buns are crispy on the bottom, fluffy on top, and juicy inside — a perfect treat for any time of day!

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Homemade Potstickers (Pan-Fried Dumplings)

Potstickers (guōtiē – 鍋貼 in Mandarin) are a type of Chinese pan-fried dumpling that are crispy on the bottom and tender and juicy inside. They're a variation of jiaozi (餃子), which are traditional Chinese dumplings, but with a unique cooking method that gives them their signature texture.

Guōtiē originated in Northern China, where wheat-based foods like dumplings, noodles, and buns are staples.

The name "potsticker" comes from their cooking method: they are fried in a pan and then steamed, often causing them to "stick to the pot" if not handled carefully - hence the name!

They’ve since become popular across Asia and globally, especially in Taiwan, Japan (where they’re called gyōza), and Western countries.

Crispy-bottomed, juicy-filled, and perfect for dipping. These classic potstickers start with a simple handmade dough that's rolled into tender wrappers, then filled with a savory mixture of meat, vegetables, and seasonings. Each dumpling is pan-fried to a crispy golden bottom, then steamed in the same pan to ensure the filling is juicy and fully cooked, while the wrapper becomes soft and chewy on top.

They’re delicious fresh off the pan and just as good from the freezer - perfect for a quick homemade snack or appetizer anytime.

Ingredients (Makes 16-20 Dumplings)

For the Wrappers:

- 150g high gluten flour

- 90ml hot water

- Pinch of salt

Pork Filling:

- 270 g ground pork 

- 50 g chives, thinly sliced  

- 10ml sesame oil 

- 15 g soy sauce

- white pepper to taste

Instructions

1. Prepare Fillings:

   - Place all filling ingredients in a large bowl and stir until well combined.  

   - Store in the fridge until ready to use.  

2. Prepare the Dough:  

   - In a medium bowl, combine the flour and a pinch of salt. Gradually add hot water while mixing with a spatula until a shaggy dough forms.  

   - Knead the dough for 4-5 minutes until smooth.  

   - Place the dough in a bowl, cover with plastic wrap, and let it rest at room temperature for 30 minutes to 2 hours.  

3. Roll the Dough:  

   - After resting, divide the dough into 16-20 equal parts. Lightly dust each piece with cornstarch.  

   - Roll each portion into a small circle, about 6-7 cm in diameter. Dust with cornstarch as needed to prevent sticking.  

4. Assemble the Dumplings:  

   - Place a tablespoon of the filling in the center of each wrapper.  

   - Fold the wrappers in half and seal the dumplings.  

   - Repeat until all wrappers and fillings have been used.  

5. Cook Pot Stickers:  

   - Heat a large frying pan over medium heat and add 30 ml of oil.  

   - Place pot stickers in the skillet in batches.  

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

   - Add 50 ml of water to the pan, cover, and steam for 4-5 minutes until the skins are softened and the filling is cooked through.  

   - Repeat with the remaining pot stickers, adding more oil as needed.  

6. Serve Immediately:  

   - Serve hot with dipping sauce.  

7. Freezing Option:  

   - Place uncooked pot stickers spaced apart on a baking sheet lined with baking paper. Freeze for 2 hours until set.  

   - Transfer to a resealable freezer bag and store for up to 3-4 months.  

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Pork-Filled Pan-Fried Buns

Simple pan-fried buns made with yeast-leavened dough are crispy on the outside and juicy on the inside. You can fill them with anything you like; mine were filled with pork mince. The perfect balance of crispy crust and tender filling makes them a delicious and versatile snack.

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 320 g ground pork (with some fat)

- 1 tsp ground white pepper, black pepper, sichuan pepper 

- 1 tsp sugar

- 2 tbsp soy sauce 

- 1 tsp cornstarch

- 80 g green onion (about 7 large stalks), finely chopped

Instructions:

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

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

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky or knead by hand.

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into 8 equal portions.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll each piece into a round circle.

- Place one portion of filling in the center of the dough circle.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Flatten each bun with your hands.

- Place the wrapped buns seam side down on a plate lined with parchment paper.

4. Frying

- Place the buns seam side down on a preheated frying pan.

- Fry on both sides until golden brown and the meat filling is cooked through. Use low heat to not burn the buns.

- To ensure they are fully cooked, add a bit of water to the frying pan and cover with a lid.

- Let the buns steam for a few minutes.

- Uncover and allow the buns to crisp up on both sides.

- Remove from the frying pan and transfer to a plate.

- Serve warm, as the buns will lose their crispiness over time. You can also reheat them in the oven to make them crispy on the outside again.

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Shanghai Pan-fried Buns - Sheng Jian Bao 生煎包

Shen Jian Bao (生煎包), also known as Shanghai pan-fried buns, are a type of Chinese bun characterized by their crispy bottom and soft, fluffy top. These buns are traditionally filled with juicy pork, often mixed with gelatinous broth that turns into a delicious soup when cooked. The buns are pan-fried until the bottoms are golden and crispy, then steamed to cook the filling and soften the top. They're typically garnished with sesame seeds and scallions and are known for their savory, juicy flavor and delightful texture contrast.

Ingredients (15 Buns)

Wrappers:

- 200 g all-purpose flour

- 5g sugar

- 3g dried instant yeast

- 110 ml lukewarm water

Filling:

- 220 g minced pork

- 20g spring onion

- 4g ginger, minced

- 2 teaspoon light soy sauce

- ½ teaspoon Shaoxing rice wine

- ½ teaspoon sesame oil

- ¼ teaspoon salt

- 1 pinch ground Sichuan pepper

- 5 tablespoon water, about 35ml

For Frying:

- 1 tablespoon cooking oil

- 240 ml water

Garnish:

- Toasted sesame seeds

- Spring onion

Instructions

Prepare the Dough

1. In a large bowl, mix flour, instant yeast, and sugar.

2. Pour in water little by little while stirring with a pair of chopsticks or a fork.

3. Knead with your hand until a smooth, elastic dough forms. Cover the bowl with a wet kitchen towel.

4. Leave the dough to rise in a warm place until it doubles in size. This will take between 40 minutes to 1.5 hours, depending on the room temperature.

Mix the Filling

1. Put all the ingredients for the filling into a large bowl.

2. Swirl constantly in the same direction while gradually adding water or chicken stock spoon by spoon into the mixture.

Shape the Buns

1. Knead the risen dough on a floured work surface until it returns to its original size.

2. Divide the dough into 20 equal portions. Roll each piece into a disk-like wrapper.

3. Hold the wrapper in the palm of one hand. Place some filling in the middle. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed.

4. Leave the buns to rest for 15 minutes before frying.

Fry the Buns

1. Heat up oil in a frying pan over high heat. Place the buns in the pan.

2. When the bottom part becomes golden brown, pour in water then cover with a lid.

3. Uncover when the water evaporates completely. Sprinkle toasted sesame seeds and finely chopped spring onion over.

4. Cook for another 30 seconds or so to crisp up. 

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