Soup Pan Fried Buns Recipe

Mix and Knead

Whisk together warm water, warm milk, yeast, and sugar in a small bowl. Let sit 5 minutes until foamy. In a large bowl combine flour and salt. Make a well and pour in the yeast mixture and vegetable oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

First Rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.

Prepare Aspic

While dough rises, warm 2 cups chicken stock in a small saucepan until just simmering. Sprinkle gelatin over 2 tablespoons cold stock, let bloom 5 minutes, then stir into the warm stock until fully dissolved. Season with a pinch of salt and 1/4 tsp white pepper. Pour into a shallow container and refrigerate until set, at least 2 hours or overnight. (You can speed-chill in an ice bath; cool fully before refrigerating.)

Make Filling

Combine ground pork, chopped shrimp (if using), grated ginger, green onions, soy sauce, Shaoxing wine, sesame oil, remaining 1/4 tsp white pepper, and 1/2 tsp salt in a bowl. Mix in one direction until tacky and well combined (1–2 minutes). Once the aspic is set, chop it into small cubes ~1/4 inch and fold gently into the meat mixture so the aspic pieces are evenly distributed but not melting.

Chill Filling

Cover the filling and refrigerate at least 20 minutes so the filling firms slightly, making it easier to wrap. Keep chilled until ready to assemble.

Divide Dough

Punch down the risen dough and transfer to a lightly floured surface. Divide into 16 equal pieces (about 1.25–1.5 oz each). Roll each piece into a ball and let rest under a damp towel for 10 minutes.

Shape Buns

Take one dough ball and flatten with your palm; roll into a 3.5–4 inch round with a thicker center and thinner edges. Place about 1½ tablespoons of filling in the center (includes aspic cubes). Gather edges together, pleat and pinch to seal the top tightly; press slightly to flatten the bottom so buns will sit flat. Repeat for remaining portions. Optionally brush tops with a little water and sprinkle sesame seeds.

Pan Fry

Heat a large nonstick or well-seasoned cast-iron skillet over medium heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange buns seam-side up in the pan, leaving space between them. Fry 2–3 minutes until bottoms are golden brown.

Steam

Carefully add 3/4 cup water to the pan (it will sizzle). Quickly cover with a tight-fitting lid and reduce heat to medium-low. Steam for 8–10 minutes until dough is cooked through and filling is hot.

Finish Crisping

Remove lid and continue cooking 1–2 minutes to evaporate remaining water and re-crisp the bottoms. Transfer buns to a plate seam-side down to rest for 1–2 minutes so the soup inside settles. Repeat with remaining buns, adding 1–2 tsp oil between batches if needed.

Serve each soup pan fried bun hot with black vinegar dipping sauce made by combining black vinegar, soy sauce, julienned ginger and optional chili oil. To eat: bite a small hole or gently nibble to release hot soup before consuming whole.