Name: Pan-Fried Scallion and Toasted Sesame Buns Recipe
Prep time: 1 h 15 min
Cook time: 30 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 (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)

Ingredients

Neutral oil (for cooking)

Water (for cooking)

More chopped scallions and sesame seeds (for topping)

1 cup warm soy milk or other non-dairy milk

1 tbsp sesame oil (or neutral oil)

3 cups all-purpose flour

2 tsp instant dry yeast

1/4 cup sugar

1 tbsp toasted sesame seeds

1/2 tsp salt

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 (sizzling hot)

Instructions

Step 1: Toast the sesame seeds. Heat a pan over medium heat, add sesame seeds, and cook while stirring frequently until lightly browned. Let cool and store in an airtight container.

Step 2: Prepare the dough by mixing all dry ingredients in a large bowl.

Step 3: Combine warm soy milk and oil, then pour into the flour mixture while stirring until dough forms.

Step 4: Knead the dough by hand for a few minutes (about 20-30 times), then form into a ball.

Step 5: Brush the bowl with oil, place the dough inside, cover with a towel, and let it rise in a warm spot for 45 minutes to 1 hour until nearly doubled in size.

Step 6: Make the filling by mixing chopped scallions, salt, five-spice powder, and sesame seeds in a bowl.

Step 7: Heat oil until bubbles appear (about 2 minutes), pour hot oil over the scallion mixture, and stir well. Set aside.

Step 8: Once dough has risen, flour your work surface and punch a hole in the center, stretching it into a donut shape.

Step 9: Divide dough into 12 equal pieces (about 55-60 grams each) and shape each into a ball. Cover with a towel to prevent drying.

Step 10: Flatten each dough ball to create wrappers about 4 by 6.5 inches, using flour on the surface and rolling pin to prevent sticking.

Step 11: Place scallion filling on each wrapper’s center, slice vertically into strips, then grab both ends, pull, and twist to shape a bun.

Step 12: Tuck the ends to seal the buns, cover to prevent drying, and let rise for 15-20 minutes in a warm area.

Step 13: Heat a non-stick pan with 1 tbsp oil per 4 buns. Fry buns over medium heat for 4-5 minutes until golden brown.

Step 14: Add about 1/3 cup water (approximately 1 tbsp per bun) carefully into the pan, cover immediately, and steam until water evaporates.

Step 15: Remove buns and repeat frying and steaming with remaining buns. Serve hot, garnished with extra scallions and sesame seeds if desired.

Tips & Variations

Use freshly toasted sesame seeds for the best nutty flavor.

Substitute Chinese five-spice with white pepper if preferred for a milder taste.

For a vegan option, ensure your non-dairy milk is unsweetened and unflavored.

If you want a crispier crust, fry buns for an extra minute before steaming.

Feel free to add minced garlic or chili flakes to the filling for added heat.

FAQs

Can I use regular milk instead of soy milk?

Yes, regular milk can be used if you are not avoiding dairy. The texture may be slightly different but will still work well.

How do I know when the buns are cooked properly?

The buns should have a golden brown crust on the bottom and be soft and fluffy inside. Steaming after frying ensures they are cooked through without drying out.