Name: Pan-Fried Scallion and Toasted Sesame Buns Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 3 cups all-purpose flour; 2 tsp instant dry yeast; 1/4 cup sugar; 1/2 tsp salt; 1 cup warm soy milk or other non-dairy milk; 1 tbsp sesame oil (or neutral oil); 2 cups chopped scallions (or green onions); 1/2 tsp salt; 1/2 tsp Chinese 5 spice powder (or 1/4 tsp white pepper); 2 tsp toasted sesame seeds; 1/3 cup neutral oil (for sizzling hot oil); Neutral oil (for cooking buns in the pan); More chopped scallions and toasted sesame seeds (for garnish); 1 tbsp toasted sesame seeds (can be toasted fresh using the toasting method)

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Introduction

These Pan-Fried Scallion and Toasted Sesame Buns are delightfully fluffy with a savory, aromatic filling. Crispy on the bottom and steamed to perfection inside, they make a perfect snack or side dish inspired by Asian flavors.

The image shows four round dough buns twisted into a spiral shape with visible layers of soft, pale dough flecked with small green onion bits. They are cooking in a black speckled frying pan, which has a rough texture. A woman's hand is holding a black slotted spatula near the buns, ready to flip or move them. The background beneath the pan is a white marbled surface. The buns have a slightly shiny and smooth appearance with some light browning spots. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2 tsp instant dry yeast
1/4 cup sugar
1/2 tsp salt
1 cup warm soy milk or other non-dairy milk
1 tbsp sesame oil (or neutral oil)
2 cups chopped scallions (or green onions)
1/2 tsp salt
1/2 tsp Chinese 5 spice powder (can be substituted with 1/4 tsp white pepper)
2 tsp toasted sesame seeds
1/3 cup neutral oil (for sizzling hot oil)
Neutral oil (for cooking buns in the pan)
More chopped scallions and toasted sesame seeds (for garnish)
1 tbsp toasted sesame seeds (can be toasted fresh using the toasting method)

Instructions

Step 1: Toast the sesame seeds by heating a dry pan over medium heat. Add the seeds and stir continuously until they turn lightly brown and fragrant. Remove from heat and let cool.
Step 2: Prepare the dough by mixing flour, yeast, sugar, and salt in a large bowl. Combine warm soy milk and sesame oil, pour into dry ingredients, and stir until a dough forms. Knead by hand about 20-30 times until smooth.
Step 3: Lightly oil a clean bowl, place the dough inside, cover with a towel, and let it proof in a warm place for 45 minutes to 1 hour, until nearly doubled in size.
Step 4: Make the filling by combining chopped scallions, salt, Chinese five-spice powder, and toasted sesame seeds in a bowl. Heat neutral oil until hot, then pour over the scallion mixture and stir well. Set aside.
Step 5: Flour a work surface. Punch a hole in the risen dough and stretch into a donut shape. Divide into 12 equal pieces, roll each into a ball, cover, then press and roll each into a 4 by 6.5 inch oval wrapper.
Step 6: On each wrapper, make vertical slices. Place scallion filling on top, then pull, twist, and shape into a bun. Tuck ends to seal. Cover buns to keep moist.
Step 7: Let shaped buns rest and rise for 15-20 minutes in a warm place until puffed up.
Step 8: Heat a non-stick pan over medium heat and add 1 tablespoon of oil per 4 buns. Place buns in pan and cook undisturbed for 4-5 minutes until golden brown on the bottom.
Step 9: Carefully add 1/3 cup water to the pan, cover immediately to steam buns until water evaporates and buns are cooked through and fluffy. Remove and repeat with remaining buns.
Step 10: Serve hot, garnished with additional chopped scallions and toasted sesame seeds. Enjoy!

Tips & Variations

Use warm soy milk to activate the yeast properly and ensure a soft dough.
Try substituting Chinese five-spice powder with white pepper for a milder flavor.
Toast sesame seeds fresh to maximize their nutty aroma and flavor.
For a vegan option, make sure all ingredients like soy milk and oil are plant-based.

Storage

Store cooked buns in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or pan-frying again with a splash of water to retain softness and moisture. The dough can also be frozen before shaping; thaw and proof before cooking.

How to Serve

A white round plate holds seven small round buns arranged in a circle and one piece on top, all golden brown on top with sesame seeds and green onion bits. Inside each bun, the layers of soft dough can be seen, some with a twisted pattern. Next to the buns, a few pieces of golden fried dough are stacked on one side. There are three small black bowls on the plate, one with dark soy sauce, one with chopped green onions, and one with a brown powder. A woman's wooden spoon is dipping into the bowl with green onions. Around the plate, there are fresh ginger roots, lime wedges, and green leaves scattered on a white marbled surface with a grey cloth partially under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of soy milk?

Yes, regular milk works well, but soy or other non-dairy milks help keep the buns lighter and add a subtle flavor.

How do I know when the dough has proofed enough?

The dough should nearly double in size and feel airy when gently pressed. If it springs back slowly, it’s properly proofed.