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Pork and Chive Pan Fried Buns

Pillowy yeasted dough buns filled with a juicy pork and Chinese chive mixture, pan-fried until a golden, crispy bottom forms and then steamed to finish - the beloved sheng jian bao style.

95 minHardServes 6280 cal/serving

ChineseAppetizerStovetopStandardLow-SodiumCorn-Free

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp granulated sugar (for dough)
  • 3/4 cup warm water (about 110°F)
  • 1/2 tsp kosher salt (for dough)
  • 12 oz ground pork
  • 1/2 cup Chinese chives (or regular chives), finely chopped
  • 2 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 2 tsp fresh ginger, minced
  • 1/2 tsp white pepper
  • 2 tbsp neutral oil (vegetable or canola)
  • 2 tsp sesame seeds
  • 2 scallions, thinly sliced

Instructions

  1. 1

    Make the dough: In a large bowl, combine 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar (for dough), and 1/2 tsp kosher salt (for dough). Add 3/4 cup warm water (about 110°F) and stir until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth. Cover and let rest 30 minutes at room temperature.

  2. 2

    Make the filling: Combine 12 oz ground pork, 1/2 cup finely chopped Chinese chives (or regular chives), 2 tbsp soy sauce, 2 tsp toasted sesame oil, 2 tbsp Shaoxing wine (or dry sherry), 2 tsp minced fresh ginger, and 1/2 tsp white pepper. Mix vigorously in one direction until the mixture becomes sticky and cohesive.

  3. 3

    Divide the rested dough into 12 equal pieces (6 for the half batch). Flatten each piece into a 3-inch round. Place about 1 tablespoon of filling in the center. Gather the edges and pleat to seal, pressing tightly. Place seam-side down.

  4. 4

    Heat 2 tbsp neutral oil (vegetable or canola) in a large nonstick skillet or cast-iron pan over medium-high heat. Place buns seam-side down in the pan, leaving space between them.

  5. 5

    Cook undisturbed for 2-3 minutes until the bottoms are golden brown. Add enough water to come about 1/3 of the way up the sides of the buns. Immediately cover with a tight-fitting lid and steam over medium heat for 8-10 minutes until the water is absorbed and the buns are cooked through to an internal temperature of 160°F (71°C).

  6. 6

    Remove the lid and cook 1-2 more minutes to re-crisp the bottoms. Sprinkle with 2 tsp sesame seeds and 2 thinly sliced scallions.

  7. 7

    Serve immediately with soy sauce and black vinegar for dipping.

Questions

Can I make Pork and Chive Pan Fried Buns gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour, 2 tbsp soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Pork and Chive Pan Fried Buns keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pork and Chive Pan Fried Buns?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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