Chinese · Brunch
Crispy Pan-Fried Pork Buns
Shanghai Pan-Fried Pork Buns
Juicy pork-filled buns pan-fried until the base is crisp and golden, then steamed until the skin is soft and translucent, Shanghai's most beloved street breakfast.
$
30 minsPrep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
485Calories
22gProtein
21gFat
48gCarbs
4gSugar
2gFiber
680mgSodium
58mgChol
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Instructions
1
Prep
Mix 200g flour, 1 tsp yeast, 0.5 tsp salt, 1 tsp sugar. Add 120ml warm water, knead 5–6 minutes until smooth. Cover, rest 20 minutes until slightly puffed. Combine 250g pork mince, 2 sliced spring onions, 1 tsp ginger, 1.5 tbsp soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 0.5 tsp sugar, 0.25 tsp white pepper; mix vigorously 2 minutes until sticky.
2
Wrap
Divide dough into 12 equal pieces. Roll each into an 8cm round. Place 1 tbsp filling in centre, pleat edges together, pinch firmly to seal. Place buns sealed-side down on a floured surface.
3
Fry
Heat 2 tbsp oil in a non-stick pan over medium heat. Place buns sealed-side down in a single layer, cook 3–4 minutes until bases are deep golden and crisp.
4
Steam
Pour 80ml water into the pan, cover immediately. Steam over medium heat 8–10 minutes until water evaporates fully and bun skins are cooked through.
5
Crisp and plate
Uncover, cook 1 minute more over medium heat to re-crisp the bases. Scatter 1 tsp sesame seeds and 1 sliced spring onion over buns. Serve immediately with 2 tbsp black vinegar for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7 oz) plain flour
- 1 tsp instant yeast
- 120ml (1/2 cup) warm water
- 0.5 tsp fine sea salt
- 1 tsp sugar
- 250g (8.8 oz) minced pork
- 2 scallions
- 1 tsp fresh ginger
- 1.5 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp Shaoxing rice wine
- 0.5 tsp sugar
- 0.25 tsp white pepper
- 2 tbsp neutral oil
- 80ml (1/3 cup) water
- 1 tsp toasted sesame seeds
- 2 tbsp black vinegar