Pan-Fried Scallion and Toasted Sesame Buns Recipe

Introduction

These Pan-Fried Scallion and Toasted Sesame Buns are fluffy, flavorful, and perfect for any meal or snack. A delightful combination of soft dough with a savory scallion filling, toasted sesame seeds add a nutty finish. Enjoy homemade buns that are crispy on the outside and tender inside.

Ingredients

• Neutral oil (for cooking)
• Water (for cooking)
• More chopped scallions and sesame seeds (for topping)
• 1 cup warm soy milk or other non-dairy milk
• 1 tbsp sesame oil (or neutral oil)
• 3 cups all-purpose flour
• 2 tsp instant dry yeast
• 1/4 cup sugar
• 1 tbsp toasted sesame seeds
• 1/2 tsp salt
• 2 cups chopped scallions (or green onions)
• 1/2 tsp salt
• 1/2 tsp Chinese 5 spice powder (or 1/4 tsp white pepper)
• 2 tsp toasted sesame seeds
• 1/3 cup neutral oil (sizzling hot)

Instructions

1. Step 1: Toast the sesame seeds by heating a pan over medium heat. Add the seeds and stir constantly until they are lightly browned. Remove them from the heat and let cool. Store in an airtight container for future use.
2. Step 2: In a large bowl, combine the flour, yeast, sugar, salt, and 1 tablespoon toasted sesame seeds. Mix well.
3. Step 3: Mix the warm soy milk with the sesame oil, then pour this liquid into the dry ingredients. Stir with chopsticks or a spatula until a dough forms.
4. Step 4: Knead the dough with your hands for about 20–30 times until smooth. Shape it into a ball.
5. Step 5: Lightly oil a bowl, place the dough inside, cover it with a towel, and leave it in a warm place to rise for 45 minutes to 1 hour, until nearly doubled in size.
6. Step 6: Prepare the filling by mixing chopped scallions, 1/2 tsp salt, Chinese 5 spice powder, and 2 tsp toasted sesame seeds in a bowl.
7. Step 7: Heat the neutral oil until hot (small bubbles appear) either on the stove or in a microwave-safe container for about 2.5 minutes. Pour the hot oil over the scallion mixture and stir well. Set aside.
8. Step 8: Once the dough has risen, flour your work surface and punch a hole in the center, stretching it into a donut shape. Divide the dough into 12 equal pieces (about 55–60 grams each).
9. Step 9: Roll each piece into a ball, cover with a towel to prevent drying, then flatten each ball into a wrapper about 4 by 6.5 inches by rolling with a floured rolling pin, rotating as you go.
10. Step 10: Make vertical cuts in one wrapper, place a spoonful of the scallion filling inside, then pull both ends of the wrapper and twist to form a bun. Tuck the ends to seal.
11. Step 11: Cover the buns to prevent drying and let them rise again for 15–20 minutes in a warm spot.
12. Step 12: Heat a non-stick pan with 1 tbsp oil per 4 buns over medium heat. Add the buns and cook for 4–5 minutes until the bottom is golden brown.
13. Step 13: Carefully pour about 1/3 cup water into the pan, cover immediately, and steam until the water evaporates.
14. Step 14: Remove the buns and repeat the frying and steaming process for the remaining buns.
15. Step 15: Serve the buns hot, garnished with extra chopped scallions and sesame seeds if desired.

Tips & Variations

• Use well-toasted sesame seeds for a deeper, nuttier flavor; you can toast them yourself as described above.
• Try substituting the soy milk with oat or almond milk if preferred.
• Adding a pinch of white pepper instead of Chinese five spice powder offers a milder, more familiar spice note.
• If you want richer buns, brush them with sesame oil before cooking.
• For a vegetarian option, ensure the oil used is plant-based and avoid adding any animal products.

Storage

Store the cooked buns in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or pan-frying gently with a splash of water and a lid to restore softness and crispness. You can also freeze the buns before cooking, thaw, then cook as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without soy milk?

Yes, you can substitute soy milk with any other non-dairy milk or even regular milk if preferred. Warmed water can also be used but may result in a less rich flavor.

How do I know when the dough has risen enough?

The dough is ready when it nearly doubles in size and looks puffy. You can also gently press it with your finger; if the indentation remains, the dough has risen sufficiently.

Pan-Fried Scallion and Toasted Sesame Buns Recipe

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★★★★★

4.7 from 82 reviews

These Pan-Fried Scallion and Toasted Sesame Buns are fluffy, savory buns filled with fragrant scallions and toasted sesame seeds. The buns are first pan-fried to achieve a crispy golden crust, then steamed in the same pan with water to cook the dough through, creating a perfect texture contrast between crispiness and softness. They make an excellent appetizer, snack, or side dish that pairs wonderfully with a variety of Asian-inspired meals.

• Author: Marco
• Prep Time: 1 hour 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 buns 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup warm soy milk or other non-dairy milk
• 1 tbsp sesame oil (or neutral oil)
• 3 cups all-purpose flour
• 2 tsp instant dry yeast
• 1/4 cup sugar
• 1/2 tsp salt

Filling Ingredients

• 2 cups chopped scallions (or green onions)
• 1/2 tsp salt
• 1/2 tsp Chinese 5 spice powder (or 1/4 tsp white pepper as substitute)
• 2 tsp toasted sesame seeds
• 1/3 cup neutral oil (for heating and mixing with the scallions)

Topping and Cooking Ingredients

• Neutral oil (for cooking, about 1 tbsp for every 4 buns)
• More chopped scallions and sesame seeds (for garnish)
• 1 tbsp toasted sesame seeds (for dough and optional garnish)

Instructions

1. Toasting Sesame Seeds: Heat a dry pan over medium heat. Add sesame seeds and cook, stirring constantly, until they are lightly browned and fragrant. Remove from heat and allow to cool. Store in an airtight container for future use.
2. Preparing the Dough: In a large bowl, combine all dry ingredients including flour, yeast, sugar, salt, and 1 tbsp toasted sesame seeds. In a separate bowl, mix warm soy milk and sesame oil. Gradually pour the wet mixture into the dry ingredients, mixing with chopsticks or spatula until a dough forms. Knead the dough on a floured surface for 20-30 times until smooth and elastic. Place the dough in an oiled bowl, cover with a towel, and let it rise in a warm place for 45 minutes to 1 hour until nearly doubled in size.
3. Making the Filling: Combine chopped scallions, salt, Chinese 5 spice powder, and toasted sesame seeds in a bowl. Heat neutral oil in a small saucepan or microwave until hot but not smoking. Pour the hot oil over the scallion mixture to infuse flavors, then mix well and set aside.
4. Shaping the Dough: Once the dough has risen, flour your work surface and punch a hole in the center to stretch it into a donut shape. Divide the dough into 12 equal pieces (about 55-60 grams each). Shape each piece into a ball and cover with a towel to prevent drying. Flatten each ball into a wrapper approximately 4 by 6.5 inches using a rolling pin dusted lightly with flour.
5. Filling and Forming the Buns: Take one wrapper and make vertical cuts without slicing all the way through. Spoon a portion of the scallion and sesame filling onto the wrapper. Pull and twist both ends of the wrapper to enclose the filling, forming a bun shape. Tuck the ends underneath to seal. Cover the shaped buns with a towel and let them rise for an additional 15-20 minutes in a warm spot.
6. Cooking the Buns: Heat a non-stick pan and add about 1 tbsp oil for every 4 buns. When hot, place buns in the pan and cook over medium heat for 4-5 minutes until the bottoms turn golden brown. Carefully add about 1/3 cup water (approximately 1 tbsp per bun) to the pan and immediately cover with a lid to steam. Cook until the water evaporates entirely. Remove buns from the pan and repeat the cooking process with remaining buns.
7. Serving: Serve the buns hot, garnished with additional chopped scallions and toasted sesame seeds if desired. Enjoy them while fluffy and warm.

Notes

• Use warm soy milk or another non-dairy milk such as almond or oat milk to help activate the yeast effectively.
• Instant dry yeast can be substituted with active dry yeast; if using active dry yeast, dissolve it in warm liquid before mixing with flour.
• To toast sesame seeds, always keep stirring to avoid burning and achieve an even golden color.
• Adjust the pan size and number of buns per batch to prevent overcrowding for even cooking.
• Store leftover buns in an airtight container in the refrigerator; reheat by pan-frying with a splash of water and covering to steam until warmed through.
• For a vegan dish, ensure all ingredients including the flour and sugar are vegan certified.

Keywords: scallion buns, toasted sesame buns, pan-fried buns, Chinese buns, savory buns, vegetarian buns, vegan buns, scallion pancakes alternative, Asian snack