Crispy Pork Scallion Buns

Ingredients

• 1.6667 cup all-purpose flour (Plus additional flour for rolling; 1 2/3 cups is for the dough.)
• 1.5 tsp baking powder
• 0.75 tsp salt (For the bread dough.)
• 0.5 tsp baking soda
• 1 cup Greek yogurt
• 5 green onions (Use 1 thinly sliced green onion per bun; the recipe makes 4–6 buns, so quantity is estimated for 5 buns.)
• 1 lb ground pork (The original recipe places the filling in raw; pre-cooking is recommended by the creator to shorten the bun-cooking time.)
• 0.3333 cup soy sauce
• 1 tbsp sesame oil
• 2 tbsp gochujang (Add more or less according to your preferred spice level; optional according to the creator.)
• 1 tsp salt (For the pork filling.)
• neutral cooking oil (For pan-frying; the source says to fry the buns in a pan but does not specify an amount or oil type.)

Steps

1. 1

   In a medium bowl, combine the flour, baking powder, 3/4 teaspoon salt, baking soda, and Greek yogurt. Mix with your hand for about 5 minutes, until the ingredients come together into a rough dough.

2. 2

   Transfer the dough to a clean, lightly floured work surface. Knead for about 5 minutes, until it becomes dough-like, then continue kneading for another 5 minutes to develop a smoother, more cohesive dough.

3. 3

   Divide the dough into 4–6 equal pieces. Lightly flour the work surface and keep the dough pieces covered or otherwise protected from drying while you shape the buns.

4. 4

   Working with one dough piece at a time, roll it with a rolling pin to approximately 1 centimeter thick. Add one thinly sliced green onion to the center, fold the dough up around the scallion, and roll it flat again. Repeat with the remaining dough and scallions.

5. 5

   In a large bowl, combine the ground pork, soy sauce, sesame oil, gochujang, and 1 teaspoon salt. Mix thoroughly by hand until the seasoning is evenly distributed.

6. 6

   For easier and faster cooking, optionally pre-cook the seasoned pork filling in a skillet over medium heat until no longer pink, then cool it enough to handle. The original recipe uses the filling raw, but raw filling requires longer cooking and careful checking.

7. 7

   Place about 1/4 cup of filling in the center of one flattened dough round. If using raw filling, avoid overfilling so the pork can cook through before the dough becomes too dark.

8. 8

   Bring two opposite edges of the dough together and pinch them closed. Repeat around the bun, pinching all sides together until the filling is fully enclosed. Twist the gathered dough slightly to seal it securely, then gently shape the bun into a ball. Repeat with the remaining dough and filling.

9. 9

   Heat a lightly oiled skillet or heavy pan over low heat. Place the filled buns in the pan with space between them. Keep the heat low so the dough cooks through rather than browning too quickly.

10. 10

    Cook the buns, turning them onto each side with tongs, until the exterior is evenly browned and crisp and the dough is cooked through. If using raw pork, continue cooking until the center reaches 160°F / 71°C; use the tongs to brown the sides as well.

11. 11

    Remove the buns from the pan and let them rest briefly before serving, since the filling will be very hot.

Notes

The creator describes this as a roughly 30-minute recipe and suggests store-bought dough as a shortcut. Because the original method uses raw ground pork inside thick dough, pre-cooking the filling is recommended for more reliable timing and doneness. Serve immediately while the outside is crisp.

Nutrition per serving

• main
• appetizer
• pan-fried
• crispy
• pork
• spicy
• scallion
• East Asian-inspired