Mini Green Onion Buns Recipe

Activate and mix

In a medium bowl whisk warm water (about 105–115°F / 40–45°C) with sugar and instant yeast. Let sit 5 minutes until foamy. In a large bowl combine flour and salt. Add the yeast mixture and vegetable oil to the flour and mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 5–6 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 45–60 minutes.

Prepare filling

While dough rises, combine the finely chopped green onions, light soy sauce, sesame oil, white pepper and toasted sesame seeds (if using) in a bowl. Mix and set aside. The filling should be moist but not watery.

After the dough has doubled, punch it down and turn it onto a lightly floured surface. Divide the dough into 6 equal pieces (each about 70–80 g). Flatten each piece into a small disk about 3–4 inches in diameter.

Place about 1 to 1.5 tablespoons of the green onion filling in the center of each disk. Pull the edges of the dough up and pinch to seal at the top, forming a small bun. Tuck the seam side down and gently roll each bun to smooth the top and create a round miniature bun. Place buns seam-side down on a parchment-lined tray, cover lightly and let rest 15 minutes for a short proof.

Whisk the egg with 1 tsp water to make an egg wash and gently brush the tops of the rested buns.

Heat a heavy skillet (cast iron or nonstick) over medium-low and add 1–2 tablespoons neutral oil, spreading to coat. Place buns seam-side down in the pan, leaving space between them. Cook over medium-low heat for 2–3 minutes until the bottoms are golden brown.

Add 1/4 cup water to the pan and immediately cover with a tight-fitting lid to steam. Cook covered for 6–8 minutes, then uncover and continue cooking 1–2 minutes to evaporate remaining water and crisp the bottoms again. Remove buns to a wire rack to cool slightly. Repeat with remaining buns.

While buns cook, whisk together the red vinegar, water, sugar and salt until sugar dissolves. Stir in sambal oelek and toasted sesame oil. Taste and adjust heat or acidity as needed. Serve sauce room temperature or slightly chilled alongside the buns.

Arrange 6 mini green onion buns per order on a plate with a small dipping bowl of the red vinegar & sambal sauce. Optionally garnish with a light sprinkle of toasted sesame seeds or finely sliced scallion greens.