Crispy Pork Scallion Buns
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Crispy pan-fried buns filled with savory ground pork, soy sauce, sesame oil, and spicy gochujang, with scallions folded through the yogurt-based dough. The creator notes that pre-cooking the filling helps the buns cook faster, though the original recipe uses raw filling.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Bread
- 210 g
- 6 g
- 4 g
- 2 g
- 245 g
- 75 g
Filling
- 85 g
- 14 g
- 35 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 1.14 kg before cooking, which is about 225 g per serving.
Steps
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.
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.
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.
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.
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.
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.
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.
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.
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.
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) / 71°C (160 °F); use the tongs to brown the sides as well.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 491
- Protein
- 27 g
- Carbs
- 38 g
- Fat
- 25 g
- Fiber
- 2 g
Where the calories come from
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