Pan-Fried Scallion and Toasted Sesame Buns Recipe
These Pan-Fried Scallion and Toasted Sesame Buns are soft, fluffy, and packed with a flavorful scallion filling enhanced by toasted sesame seeds and aromatic spices. The buns are pan-fried to a golden crisp on the bottom, then steamed to perfection inside the pan, resulting in a delightful textural contrast. Perfect as a savory snack or appetizer, these buns combine traditional dough-making techniques with a quick and easy stovetop cooking method.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 buns 1x
- Category: Snack
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegan
Ingredients
Scale
Dough
- 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)
Filling
- 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)
Cooking & Garnish
- 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
- Toasting Sesame Seeds: Heat a dry pan over medium heat. Add sesame seeds and continuously stir or move to toast evenly until lightly brown and fragrant. Remove from heat and let cool. Store in an airtight container if not using immediately.
- Preparing the Dough: In a large bowl, combine flour, yeast, sugar, and salt. Mix warm soy milk with sesame oil and pour into the dry ingredients. Stir with wooden chopsticks and spatula until a dough forms. Knead by hand 20-30 times until smooth and elastic.
- Proofing the Dough: Lightly oil a clean bowl, place the dough inside, and cover with a towel. Let rest in a warm spot for 45 minutes to 1 hour, until nearly doubled in size.
- Making the Filling: Combine chopped scallions, salt, Chinese five-spice powder, and toasted sesame seeds in a bowl. Heat neutral oil until small bubbles appear or microwave for 2.5 minutes. Pour hot oil over the scallion mixture and stir well. Set aside.
- Shaping the Dough: After rising, flour a work surface. Punch a hole in the dough center and stretch it into a donut shape. Divide into 12 pieces (~55-60g each). Roll each into balls, cover to prevent drying. Press and roll each ball into a 4 by 6.5 inch oval wrapper using flour to prevent sticking.
- Forming the Buns: Take one wrapper, make vertical slices, place scallion filling on top. Pull, twist, and shape into a bun by tucking ends to seal. Cover buns to keep moist.
- Final Proof: Let shaped buns rest and rise in a warm place for 15-20 minutes until puffed up.
- Cooking the Buns: Heat a non-stick pan over medium heat, add 1 tbsp oil per 4 buns. Place buns in pan, cook undisturbed 4-5 minutes until golden brown on bottom. Carefully add 1/3 cup water (approx. 1 tbsp per bun), cover immediately to steam. Cook until water evaporates and buns are cooked through and fluffy. Remove buns and repeat with remaining batches.
- Serving: Serve hot, garnished with extra chopped scallions and toasted sesame seeds for enhanced flavor and appearance.
Notes
- Warm soy milk or other plant-based milk makes the dough tender and dairy-free.
- Toasted sesame seeds add a nutty aroma; toast fresh for best flavor.
- The steaming step after frying ensures the buns are soft inside and fully cooked.
- Use neutral oil with a high smoke point for frying and sizzling hot oil over the filling.
- Ensure dough is kneaded sufficiently for a smooth and elastic texture.
- Allow dough and shaped buns enough time to rise for best fluffiness.
- Buns can be stored and reheated by lightly pan-frying or steaming again.
Keywords: pan-fried buns, scallion buns, toasted sesame buns, Chinese snack, vegan buns, savory buns, stuffed buns
