Pan-Fried Pork Buns with Scallion Soy Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden pan-fried buns filled with savory pork and scallions, finished with a sweet soy glaze for a perfect balance of flavors. This chinese-inspired dumplings ready in about 110 minutes pairs grams all-purpose flour, teaspoon active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 5, 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.

Prep: 90 min Cook: 20 min Serves 5 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, dissolve 1 teaspoon active dry yeast and 1 tablespoon sugar in 150 ml warm water. Stir in 250 grams all-purpose flour to form a soft dough. Knead for 10 minutes until smooth, cover, and let rise in a warm place for 1 hour until doubled.
  2. Step 2: Meanwhile, mix 200 grams ground pork with 3 finely chopped scallions, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1 teaspoon minced ginger until well combined.
  3. Step 3: Punch down the risen dough and divide into 10 equal pieces. Flatten each piece into a 4-inch circle, place 1.5 tablespoons pork filling in the center, then pleat and pinch to seal into a bun.
  4. Step 4: Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium heat. Arrange the buns seam side down and cook for 4 minutes until the bottoms are golden brown.
  5. Step 5: Add 1/4 cup water carefully to the skillet, cover immediately, and steam buns for 8 minutes until cooked through. Remove lid and cook for 2 more minutes to crisp the bottoms.
  6. Step 6: Mix 1 tablespoon dark soy sauce with 1 teaspoon brown sugar and 1 tablespoon vegetable oil. Brush this glaze over the buns while hot and serve.

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Frequently asked questions

How long does Pan-Fried Pork Buns with Scallion Soy Glaze take to make?

Total time is about 110 minutes (90 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Pork Buns with Scallion Soy Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams all-purpose flour from drying out.

Can I substitute ingredients in Pan-Fried Pork Buns with Scallion Soy Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Pork Buns with Scallion Soy Glaze for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Pork Buns with Scallion Soy Glaze?

Chinese dumplings like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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