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Hong Kong-style pan-fried pork buns

groups4 servingsspeedMediumcountertopsPrep: 40 minsskilletCook: 11 minsscheduleTotal: 51 minsoutdoor_grillPan-fried
Allergens:warningGlutenwarningEggswarningShellfishwarningSoywarningSesamewarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:04
  • Add 450 g all-purpose flour, 3 g yeast, 7 g white sugar, 1.5 g salt, and 2 g baking powder to a bowl and mix well
  • Add 7 ml cooking oil and mix
  • Gradually add 270 ml room temperature water while rotating and pressing until no dry flour remains
  • Knead until the dough comes together with a smooth surface
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Watch out

Water amount varies by flour absorption

add gradually to avoid overly wet dough

Ingredients:All purpose flour (450 g)yeast (3 g)white sugar (7 g)Salt (1.5 g)Baking powder (2 g)Cooking oil (7 ml)water (270 ml)
Tools:wooden spatulamixing bowl
02
Waiting Time
00:01:19
  • Cover with a lid and let the dough rest for 20 minutes
  • Knead the dough again after 20 minutes until smooth
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Watch out

Ensure sufficient resting time, otherwise the dough won't be relaxed enough to knead evenly.

03
Waiting Time
00:01:34
  • Cover with a lid and proof at room temperature 23℃ for 40 minutes until the dough doubles in size
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Watch out

Pan-fried buns dough doesn't need to double in size

proof to 1.5 times, otherwise the result will be too large and affect texture

04
Preparation
00:01:36
warningStay safe

Wash hands thoroughly after handling raw seafood to avoid cross-contamination.

  • Wash 150 g garlic chives thoroughly, rubbing the roots to remove sand, and drain well
  • Chop the drained chives finely
  • Peel 100 g shrimps, wash clean, and drain
  • Slice the shrimp lengthwise and chop into small pieces
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Watch out

Chive roots have more sand and must be completely drained, otherwise the filling will leak water.

Ingredients:garlic chives (150 g)fresh shrimp (100 g)
Tools:cutting boardcleaver
05
Active Cooking
00:03:07
warningStay safe

Wash hands thoroughly after handling raw pork and eggs to prevent cross-contamination.

  • Place 300 g ground pork in a bowl, add 70 ml chicken broth in 3 to 4 batches, stirring with chopsticks in the same direction each time until fully absorbed
  • Add 1 egg and stir in the same direction until incorporated
  • Add 7 ml regular soy sauce, 5 ml dark soy sauce, 7 ml oyster sauce, and 0.5 g pepper powder, and mix in the same direction
  • Add chopped shrimp and mix well
  • Add 7 g salt and stir in the same direction until the meat becomes sticky and elastic
  • Push the meat filling to one side of the bowl, place chopped chives on the other side, add 15 ml cooking oil and 15 ml sesame oil to the chives and mix first, then combine the meat and chive fillings together
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Watch out

Salt must be added last, and chives must be coated with oil first, otherwise they will release water and ruin the filling texture.

Ingredients:ground pork (300 g)chicken broth (70 ml)Egg (1 piece)regular soy sauce (7 ml)dark soy sauce (5 ml)oyster sauce (7 ml)Pepper powder (0.5 g)fresh shrimpSalt (7 g)garlic chivesCooking oil (15 ml)sesame oil (15 ml)
Tools:mixing bowlchopsticks
06
Preparation
00:05:00
  • Take out the proofed dough, knead to release air, poke a hole in the center, stretch and divide in half, putting one half back in the bowl and covering to keep moist
  • Roll the other half into a long log and cut into 12-14 even dough portions (~30 g each)
  • Fold each piece 5-6 times to tuck the bottom and round it into a ball
  • Cover with plastic wrap and rest for 10 minutes
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Watch out

Weigh dough portions to ensure uniform size, otherwise cooking times will vary.

Tools:digital scalecutting boardcleaver
07
Active Cooking
00:06:02
  • Sprinkle dry flour on the board, flatten a rested dough ball, and roll it out with a rolling pin into a round wrapper that is thick in the center and thin at the edges (8-10 cm diameter)
  • Add filling, use finger knuckles to pleat 18-20 uniform folds, and pinch the opening tightly to seal
  • Place assembled buns on the board and rest for 10-15 minutes
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Watch out

Wrappers must be thick in the center and thin at the edges, and the seal must be pinched tightly, otherwise soup will leak during frying.

Tools:rolling pincutting board
08
Active Cooking
00:06:57
warningStay safe

Hot water entering a hot oiled pan can easily cause oil splatters; operate carefully to avoid burns.

  • Pour 15 ml cooking oil into a 30 cm non-stick fry pan
  • Arrange the buns one by one in the pan, leaving space between them
  • Fry on medium-high heat for about 1 minute until the bottoms of the buns turn golden yellow
  • Pour in 150 ml of 50℃ hot water, sprinkle with black sesame seeds as needed, and cover with a lid
  • Switch to medium or medium-high heat and steam-fry for 8 to 9 minutes until the water is mostly dried up and a sizzling sound is heard
  • Switch to low heat and continue frying for 2 minutes
  • Turn off the heat, open the lid, and garnish with chopped green onions
local_fire_departmentmedium-high heat for 1 minute, medium heat for 8 to 9 minutes, low heat for 2 minutes
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Watch out

Watch out for oil splatters when adding water, and switch to low heat after water evaporates, otherwise the bottoms will easily burn.

Ingredients:Cooking oil (15 ml)hot water (150 ml)black sesame seedschopped green onion
Tools:fry pan

groceryAll Ingredients

All purpose flour450 g
yeast3 g
white sugar7 g
Salt8.5 g
Baking powder2 g
Cooking oil37 ml
water270 ml
garlic chives150 g
fresh shrimp100 g
ground pork300 g
chicken broth70 ml
Egg1 piece
regular soy sauce7 ml
dark soy sauce5 ml
oyster sauce7 ml
Pepper powder0.5 g
sesame oil15 ml
hot water150 ml
black sesame seeds
chopped green onion

blenderAll Tools Needed

wooden spatulamixing bowlcutting boardcleaverchopsticksdigital scalerolling pinfry pan