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Pan-Fried Steamed Buns Recipe

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  • Author: Sara
  • Total Time: 1 hour 48 minutes
  • Yield: 30 servings

Description

This recipe for Pan-Fried Steamed Buns combines the soft, pillowy texture of steamed dough with the crispy, golden-bottomed finish achieved from pan-frying. Featuring a tender, elastic dough made from a blend of all-purpose and cake flours, these buns are filled with savory pork or pork and leek fillings, then cooked by steaming in a pan to puff them up and frying the bottom for delicious crispiness. Perfect for serving hot with a flavorful dipping sauce of soy, chili crisp, black vinegar, and toasted sesame seeds, these buns are a delightful combination of textures and flavors ideal as a snack or appetizer.

Ingredients

Dough:

  • 180 g all-purpose flour (plus extra for dusting)
  • 180 g cake flour
  • 4 g instant yeast
  • 30 g sugar
  • 2 Tbsp cooking oil
  • ½ tsp salt
  • 1 tsp baking powder
  • 200 g cold milk (plus more as needed)

Fillings:

  • Char siu pork filling (quantity as desired)
  • Pork and leeks filling (quantity as desired)

For Cooking:

  • Oil (as needed for frying)

Dipping Sauce:

  • 2 Tbsp soy sauce
  • 2 tsp chili crisp
  • 1 tsp Chinese black vinegar (or substitute rice vinegar)
  • 1 Tbsp toasted sesame seeds

Instructions

  1. Prepare the dough with a machine: Place the flours, instant yeast, sugar, salt, baking powder, milk, and oil into the mixing bowl of a stand mixer fitted with a dough hook. Stir briefly to combine the dry ingredients with liquids to prevent flour dust. Knead on low speed for 12-15 minutes until the dough is smooth, elastic, and slightly sticky.
  2. Prepare the dough by hand: Combine flours, yeast, sugar, salt, baking powder, and oil in a bowl. Add 200 g of liquid and mix until a rough dough forms. Cover and rest for 15 minutes, then knead by hand for 20-30 minutes until the dough is smooth, silky, and elastic, resting the dough as needed to relax the gluten.
  3. Dust and portion dough: Dust a baking pan with cornmeal or use parchment paper lightly brushed with oil to prevent sticking. Lightly flour your work surface and divide the dough into 30 equal pieces. Shape each into a dough ball and cover to rest for 5 minutes to relax gluten before shaping.
  4. Shape buns and fill: Roll each dough ball into a 3-4 inch circle with a slightly thicker center. Place about 1 Tbsp of your chosen filling in the center. Gather the edges and pinch to seal tightly, then flip seam side down for a smooth top or leave seam side up for a pleated look. Place shaped buns on the prepared pan, cover with a towel.
  5. Proof the buns: Allow the buns to rise at room temperature or in a warm place for about 1 hour until they puff up by approximately 50%. For colder environments, use an oven’s bread proof function or warm oven (turned off after heating) to aid proofing.
  6. Pan-fry and steam the buns: Heat a large non-stick or well-seasoned cast iron pan over medium heat. Add 2 Tbsp oil and swirl to coat the pan evenly. Using a dough scraper, gently place the proofed buns into the pan, leaving about 1 inch between each bun. Cook for about 2 minutes until bottoms are golden brown, watching to prevent burning.
  7. Steam buns: Carefully pour about ¼ cup water into the pan, which will sizzle. Immediately cover with a lid and reduce heat slightly. Steam the buns for 4-5 minutes until they puff up and are fully cooked through.
  8. Finish cooking: Remove the lid and cook off remaining water so only oil remains to keep the bottoms crispy. Remove the cooked buns to a cooling rack to preserve crispiness and keep warm in a low oven while cooking the remaining batches, adding more oil as needed.
  9. Prepare dipping sauce and serve: Combine soy sauce, chili crisp, black vinegar, and toasted sesame seeds in a small bowl. Serve the buns hot, either plain or with the dipping sauce for extra flavor.

Notes

  • The dough may feel slightly sticky, which is normal and desired for softness.
  • Resting the dough increases ease of kneading and produces a more elastic dough.
  • Use cornmeal or parchment paper with oil in the pan to avoid sticking and add slight crunch to the bottoms.
  • Do not overcrowd the pan to allow buns room to expand while cooking.
  • Adjust milk quantity as needed to achieve a pliable dough; start with 200 g and add teaspoon by teaspoon if dough seems dry.
  • Protect buns with a towel while proofing and avoid over-proofing — buns should puff but not necessarily double in size.
  • Keep the cooked buns warm in a low oven and on a cooling rack for best texture before serving.
  • Dipping sauce ingredients can be adjusted to taste preferences or dietary needs.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Snack
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://saraflavors.com/pan-fried-steamed-buns-recipe/