Pan-fried pork buns

Your ingredients

Get ready: Bowls, rolling pin, lidded frying pan, spatula and food thermometer.

• 🍚Wrappers: 250 g plain flour
• 🍯Wrappers: 1 tsp sugar
• 🥣Wrappers: 1 tsp dried instant yeast
• 💧Wrappers: 140 ml lukewarm water
• 🥩Filling: 250 g minced pork
• 🥬Filling: 2 tbsp spring onion
• 🥣Filling: 1/2 tbsp ginger
• 🥣Filling: 2 tsp light soy sauce
• 🥜Filling: ½ tsp sesame oil
• 🥣Filling: ¼ tsp salt
• 🌶️Filling: 1 pinch ground Sichuan pepper
• 💧Filling: 5 tbsp water
• 🥣Frying: 1 tbsp cooking oil
• 💧Frying: 240 ml water
• 🥜Garnishing: Toasted sesame seeds
• 🥬Garnishing: Spring onion

Let’s make it

1. Make and rise dough

   Mix flour, yeast and sugar, then add lukewarm water gradually. Knead until smooth and elastic. Cover and leave until doubled, about 40–90 minutes.

2. Mix the filling

   Combine pork, spring onion, ginger, soy sauce, sesame oil, salt and ground pepper. Stir in filling water or stock a spoonful at a time until absorbed. Refrigerate.

3. Shape twenty buns

   Knead risen dough briefly and divide into 20. Roll small discs, divide filling between them and gather edges to seal firmly. Rest about 15 minutes.

4. Brown then steam

   Warm oil and add buns in a single layer with room around them. When bases are golden, add cooking water carefully and cover. Cook until centres reach 75°C for 30 seconds, adding a little hot water if needed.

5. Crisp and serve

   Uncover as water evaporates, add toasted sesame and spring onion and cook briefly to crisp the bases. Lift with a spatula and let the hot filling cool a little before eating.