Pan-Fried Street-Style Pork Buns with Ginger Scallion Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Soft, pan-fried pork buns filled with savory seasoned pork, topped with a fragrant ginger scallion sauce for a classic street food experience. This Chinese-inspired street-food recipe, ready in about 35 minutes, pairs all-purpose flour, 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 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
• 7 g (1 packet) active dry yeast
• 150 ml warm water
• 15 g granulated sugar
• 300 g ground pork
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves minced garlic
• 1 tbsp grated ginger
• 3 tbsp finely chopped scallions
• 1 tsp salt
• 3 tbsp vegetable oil
• 100 ml water (for pan steaming)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, combine 250 g all-purpose flour, 7 g active dry yeast, 15 g granulated sugar, and 150 ml warm water. Stir to form a dough, then knead on a floured surface for 8 minutes until smooth and elastic. Cover and let rest for 1 hour until doubled in size.
2. Step 2: Meanwhile, mix 300 g ground pork with 2 tbsp soy sauce, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp finely chopped scallions, and 1 tsp salt in a bowl until fully combined.
3. Step 3: Divide the dough into 12 equal portions, roll each into a 3-inch circle. Spoon about 2 tbsp pork filling into each dough circle, then pleat and pinch edges to seal the buns.
4. Step 4: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Place buns seam side down and fry for 2-3 minutes until bottoms are golden and crispy.
5. Step 5: Carefully add 100 ml water to the pan and cover with a lid. Steam buns for 8 minutes until the pork is cooked through and the dough is fluffy.
6. Step 6: For the ginger scallion sauce, mix 1 tbsp grated ginger, 1 tbsp finely chopped scallions, 1 tsp salt, and 1 tbsp sesame oil in a small bowl.
7. Step 7: Serve the buns hot, drizzled with the ginger scallion sauce and sprinkled with remaining chopped scallions.