Pan-Fried Pork Buns with Minced Pork Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Golden, crispy-bottomed buns filled with savory pork and cabbage, a classic Shanghainese street food. The delicate dough encases a juicy filling that's perfect for a comforting meal. This asian ready in about 45 minutes pairs all-purpose flour, yeast, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon yeast
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 cup warm water
• 8 ounces ground pork
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 tablespoon sugar
• 1 teaspoon ginger paste
• 1/2 cup napa cabbage
• 1/4 cup green onions
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 1/2 cup water

Instructions

1. Step 1: In a large bowl, combine 1 cup all-purpose flour, 1/2 teaspoon yeast, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Add 1/4 cup warm water and mix until a dough forms, then knead for 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2. Step 2: In a separate bowl, mix 8 ounces ground pork, 2 tablespoons soy sauce, 1 tablespoon rice wine, 1 tablespoon sugar, 1 teaspoon ginger paste, 1/2 cup chopped napa cabbage, 1/4 cup minced green onions, and 1 teaspoon sesame oil until well combined. Refrigerate for 15 minutes.
3. Step 3: Divide the dough into 6 equal pieces and roll each into a ball. Flatten each ball into a 3-inch circle. Place 2 tablespoons of filling in the center of each circle, fold edges over to enclose filling, and pinch seams tight. Place seam-side down on a lightly floured surface.
4. Step 4: Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat. Place buns seam-side down in the skillet, leaving space between them. Pour 1/2 cup water around the buns, cover with a tight lid, and cook for 5 minutes until water evaporates and bottoms are golden.
5. Step 5: Remove lid, continue cooking for 3-4 minutes, turning buns occasionally, until bottoms are crispy and buns are fully cooked through. Serve immediately.