Pan-Fried Shanghai Pork Buns with Scallion Filling
Golden pan-fried buns stuffed with a savory scallion and pork filling, offering a crispy bottom and soft, fluffy top typical of Shanghai street food. This chinese-inspired pork ready in about 95 minutes pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1 tsp active dry yeast
- 1 tbsp sugar
- 6 oz ground pork
- 3 stalks, finely chopped scallions
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp, minced ginger
- 1/2 tsp salt
- 3 tbsp vegetable oil
- 1/2 cup water (for steaming in pan)
Instructions
- Step 1: In a small bowl, combine 3/4 cup warm water, 1 tsp active dry yeast, and 1 tbsp sugar; stir and let sit for 10 minutes until foamy.
- Step 2: In a large bowl, mix 2 cups all-purpose flour with the yeast mixture; knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled in size.
- Step 3: Meanwhile, in a bowl, combine 6 oz ground pork, 3 chopped scallions, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp minced ginger, and 1/2 tsp salt; mix well and set aside.
- Step 4: Punch down the dough and divide into 12 equal pieces. Roll each piece into a 3-inch circle. Place 1.5 tbsp filling in the center of each circle, pleat the edges to seal tightly.
- Step 5: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Place buns seam side down and cook for 2-3 minutes until bottoms are golden brown.
- Step 6: Carefully add 1/2 cup water to the pan, cover immediately, and steam buns for 8-10 minutes until cooked through and tops are soft. Remove the lid and cook another 2 minutes to crisp the bottoms before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Shanghai Pork Buns with Scallion Filling take to make?
Total time is about 95 minutes (80 min prep + 15 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 Shanghai Pork Buns with Scallion Filling?
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 all-purpose flour from drying out.
Can I substitute ingredients in Pan-Fried Shanghai Pork Buns with Scallion Filling?
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 Shanghai Pork Buns with Scallion Filling for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Shanghai Pork Buns with Scallion Filling?
Chinese pork 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.
