Pan-Fried Scallion and Toasted Sesame Buns Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
