Pan-Fried Shanghainese Pork Buns with Scallion Soy Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Golden pan-fried pork buns feature a juicy pork filling wrapped in a delicate, slightly sweet dough, served with a savory scallion soy dipping sauce. This Chinese-inspired dumpling recipe, ready in about 105 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 280 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

• 250 g all-purpose flour
• 130 ml warm water
• 1 tsp active dry yeast
• 1 tbsp granulated sugar
• 300 g ground pork
• 1 tbsp ginger, finely grated
• 3 tbsp green onions, finely chopped
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 1/2 cup water (for steaming)
• 1 tbsp dark soy sauce
• 2 tbsp chopped scallions (for dipping sauce)

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast and 1 tbsp granulated sugar in 130 ml warm water; let it sit for 5 minutes until foamy.
2. Step 2: In a large bowl, combine 250 g all-purpose flour and the yeast mixture; knead until a smooth dough forms, about 8 minutes. Cover and let rest for 1 hour until doubled in size.
3. Step 3: While dough rests, mix 300 g ground pork with 1 tbsp finely grated ginger, 3 tbsp finely chopped green onions, 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/4 tsp white pepper, and 1/2 tsp salt until well combined.
4. Step 4: After dough rises, punch down and divide into 12 equal pieces; roll each into a 3-inch round, slightly thinner in the center.
5. Step 5: Place 2 tbsp pork filling in the center of each dough round, pleat edges to seal the bun tightly.
6. Step 6: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat. Arrange buns seam side down and fry for 3-4 minutes until golden brown on the bottom.
7. Step 7: Carefully add 1/2 cup water to the skillet and immediately cover with a lid; steam buns for 8 minutes until filling is cooked through and buns are fluffy.
8. Step 8: Remove lid, cook uncovered for 2 minutes to crisp the bottom again. Transfer buns to a plate.
9. Step 9: For dipping sauce, mix 1 tbsp dark soy sauce with 2 tbsp chopped scallions; serve alongside the buns.