Fried Bun Recipe

Activate yeast and mix liquids

Warm the water to about 100-110°F (38-43°C). In a small bowl combine warm water, warm milk, and granulated sugar; sprinkle the instant yeast over the top and let sit 5–7 minutes until foamy.

Mix dry ingredients

In a large bowl whisk together the flour and salt.

Form dough

Make a well in the flour, pour in the foamy yeast mixture and softened butter (and the optional tsp oil). Stir with a spatula until a shaggy dough forms. Transfer to a lightly floured surface and knead 7–10 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add flour 1 tbs at a time; if too dry, add water 1 tsp at a time.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot 60–90 minutes or until doubled in size.

Divide and rest

Punch the dough down gently to deflate. Turn out onto a work surface and divide into 12 equal pieces (about 60–70 g each). Shape each piece into a smooth ball, cover with a damp towel, and rest 10 minutes to relax the gluten for easier filling and shaping.

If using the savory filling, cook the ground pork: heat 1 tbs oil in a skillet over medium-high heat. Add minced garlic and ginger, cook 30 seconds until aromatic. Add ground pork and cook until no longer pink, breaking up lumps with a spatula. Stir in soy sauce, oyster/hoisin, sesame oil, white pepper, salt, and chopped green onions. Cook 1–2 more minutes until mixture is well combined and slightly reduced. Remove from heat and let cool to room temperature before filling the buns.

If using sweet filling (red bean paste or other), portion into 12 equal pieces (about 1 tablespoon each) and keep covered so they don't dry out.

Working with one rested dough ball at a time, flatten into a 3–4 inch round with your palm or rolling pin, leaving the center slightly thicker. Place about 1 tablespoon (savory) or 1 tablespoon (sweet) of filling in the center. Gather the edges up to encase the filling and pinch to seal at the top, forming a tight seam. Gently roll the sealed bun between your palms to smooth the surface. Repeat with remaining pieces, placing finished buns seam-side down on a tray. Let buns rest 10–15 minutes covered while you heat oil.

Pour oil into a deep pot or heavy skillet to a depth of about 1.5–2 inches (enough to partially submerge the buns). Heat oil over medium heat until it reaches 325–350°F (160–175°C). If you don't have a thermometer, test with a small piece of dough: it should take about 40–60 seconds to turn golden and puff.

Fry buns in batches of 3–4, seam-side down first. Gently lower buns into the oil using a slotted spoon or spatula to avoid splashing. Fry for 2–3 minutes on the first side until golden, then flip and fry another 2–3 minutes until evenly golden and cooked through. Adjust heat to maintain 325–350°F; lower temp if buns brown too quickly but are doughy inside.

If you prefer a lighter, puffy texture, after initial frying you can finish by covering the pan with a lid for 30–45 seconds to trap steam—this helps cook through. Remove lid and continue frying a short time to crisp exterior.

Using a slotted spoon, transfer fried buns to a wire rack or paper towel-lined tray to drain excess oil. While still warm, sprinkle sesame seeds on savory buns or dust powdered sugar on sweet buns, if desired.

Serve fried buns warm. Sweet buns pair well with tea; savory buns are great on their own or with a dipping sauce (soy-vinegar-chili). Leftovers can be reheated briefly in a 350°F oven for 6–8 minutes to re-crisp.