Pan Fried Pork Bun Recipe

Combine warm water (about 105–115°F / 40–46°C) with sugar and instant yeast in a small bowl. Let sit 5–8 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well in the center and pour in the foamy yeast mixture and 1 tablespoon vegetable oil.

Stir with a wooden spoon or dough hook until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead 5–7 minutes in a stand mixer on medium speed).

Form dough into a ball, lightly oil the bowl, place dough back in, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

Punch down dough, transfer to a lightly floured work surface, and divide into 12 equal pieces (about 50–60 g each). Roll each piece into a smooth ball, then flatten into a 3–4 inch round, slightly thinner in the center and thicker at the edges. Cover with a towel while you prepare filling.

Place ground pork in a mixing bowl. Add chopped green onions, minced ginger, minced garlic, soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, cornstarch, white pepper, and salt.

Stir the mixture thoroughly, pressing the pork against the bowl as you mix to develop a slightly sticky texture. Add 2 tablespoons chicken broth or water to loosen and incorporate; mixture should be cohesive but not watery. Taste a small amount (cook a pinch if concerned about raw pork) and adjust seasoning.

Divide the filling into 12 equal portions (about 1.5 oz / 40 g each) and keep covered while you assemble.

Take one dough round and place about one portion of filling in the center. Gather edges up around the filling and pinch to seal tightly, twisting slightly at the top. Place seam-side down and gently flatten the bun to about ¾ inch thick. Repeat with remaining dough and filling.

Let assembled buns rest 10 minutes at room temperature while you heat the skillet.

Heat a large nonstick or well-seasoned cast-iron skillet over medium heat. Add 3 tablespoons vegetable oil and swirl to coat.

Arrange buns seam-side down in the skillet, leaving snug space between them. Cook undisturbed for 2–3 minutes until the bottoms are golden brown.

Carefully pour ½ cup water into the skillet (it will sizzle). Immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 6–8 minutes until filling is cooked through and dough is set.

Remove the lid and continue cooking for another 1–2 minutes to re-crisp the bottoms. If desired, flip buns briefly to brown the other side 30–60 seconds—be gentle to avoid breaking the seal.

Transfer buns to a plate, sprinkle with sesame seeds and chopped cilantro or green onion if using. Serve hot with soy sauce or black vinegar for dipping.