Pan-Fried Shanghainese Red Bean Paste Buns

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft, fluffy buns filled with sweet red bean paste, pan-fried to golden perfection with a slightly crispy bottom typical of Shanghainese street snacks. This Chinese-inspired recipe, ready in about 95 minutes, turns all-purpose flour, warm water, active dry yeast into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 160 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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: 80 min Cook: 15 min Serves 8 Chinese cuisine 160 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, dissolve 2 tsp active dry yeast and 30 g sugar in 130 ml warm water. Let it sit for 10 minutes until frothy.
  2. Step 2: In a large mixing bowl, combine 250 g all-purpose flour with the yeast mixture and 2 tbsp vegetable oil. Knead for 10 minutes until smooth and elastic. Cover and let rest for 1 hour until doubled in size.
  3. Step 3: Divide the dough into 8 equal pieces. Flatten each piece into a 3-inch circle, place about 20 g red bean paste in the center, then carefully pinch the edges to seal into a bun.
  4. Step 4: Heat 3 tbsp cooking oil in a large non-stick skillet over medium heat. Place the buns seam-side down and cook for 2-3 minutes until the bottoms are golden brown.
  5. Step 5: Carefully add 50 ml water to the skillet and immediately cover with a lid to steam the buns for 8 minutes until the dough is cooked through and fluffy. Remove the lid and cook for another 1-2 minutes to crisp the bottoms.
  6. Step 6: Sprinkle 1 tbsp sesame seeds on the buns before serving warm.

Frequently asked questions

How long does Pan-Fried Shanghainese Red Bean Paste Buns 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 Shanghainese Red Bean Paste Buns?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Pan-Fried Shanghainese Red Bean Paste Buns?

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 Shanghainese Red Bean Paste Buns for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Shanghainese Red Bean Paste Buns?

Chinese snacks 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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