Chinese dumpling buns use hot water dough that stays pliable for hours—cold water dough tears when stretched thin.
Dumpling Buns
Indulge in these mouthwatering scallion buns, where a golden, crispy exterior gives way to a succulent, flavorful filling. These delightful dumpling buns are packed with fresh scallions and a hint of sesame oil, making them an irresistible snack or a standout addition to your dinner spread. Get ready to impress your taste buds with every bite!
Prep
15
min
Cook
15
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 1 tsp of grated garlic (5 ml)
- 1 tsp of grated ginger (5 ml)
- 2 spring onions sliced
- 2 sliced spring onions
🥩Meat & Seafood(1)
- 500 gr chicken mince (1.1 lbs)you can use any kind of meat or veggie meat
🥛Dairy & Eggs(1)
- 250 gr Greek yogurt (8.82 oz)
🫙Pantry Staples(4)
- 1 tsp baking powder (5 ml)
- 1 tsp of cornstarch (5 ml)
- 250 gr flour (2 cup)
- 1 tsp sesame oil (5 ml)
🧂Spices & Seasonings(2)
- Black pepper
- 1/2 tsp salt (2.5 ml)
🍯Sauces & Condiments(2)
- 1 tsp gochujang paste (5 ml)
- 2 tsp soy sauce (10 ml)
📦Other(1)
- 1/2 tsp of msg (2.5 ml)
👨🍳 Instructions
- 1
Mix everything together except for the spring onions and knead until you have a smooth dough. Add flour if it's too sticky. Divide the dough into 6 pieces and roll out.
- 2
Top with spring onions and press them into the dough. Roll the dough out and fill with the filling.
- 3
Mix everything together for the dumpling filling and fill the buns. Pinch the dough together to close.
- 4
Fry them in the pan with some oil golden brown on both sides and add a splash of water and steam with a lid on.
- 5
Serve with a sauce of your choice.
💡 Pro Tips
- ✓Steam-fry your dumpling buns at medium heat (300-325°F pan temperature) for exactly 2-3 minutes per side before adding water, as this creates the optimal golden crust while preventing the dough from becoming soggy.technique300-325°F, 2-3 minutes per side
- ✓Add only 2-3 tablespoons of water for steaming and immediately cover to create steam pressure that cooks the top while maintaining the crispy bottom - too much water will make the bottom soggy.technique2-3 tablespoons water
- ✓Roll your dough to exactly 1/8-inch thickness because thinner dough tears during filling and thicker dough creates doughy, undercooked centers that won't steam properly.technique1/8-inch thickness
- ✓Press spring onions into the dough using firm, even pressure before the final roll to prevent them from falling out during cooking - loose aromatics create uneven flavor distribution.technique
- ✓Steam for exactly 3-4 minutes after adding water because longer steaming overcooks the filling and makes the dough gummy, while shorter steaming leaves raw dough spots.timing3-4 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
6
people
Level
intermediate
Share this recipe
Chinese dumpling buns use hot water dough that stays pliable for hours—cold water dough tears when stretched thin.
Dumpling Buns
Indulge in these mouthwatering scallion buns, where a golden, crispy exterior gives way to a succulent, flavorful filling. These delightful dumpling buns are packed with fresh scallions and a hint of sesame oil, making them an irresistible snack or a standout addition to your dinner spread. Get ready to impress your taste buds with every bite!
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 1 tsp of grated garlic (5 ml)
- 1 tsp of grated ginger (5 ml)
- 2 spring onions sliced
- 2 sliced spring onions
🥩Meat & Seafood(1)
- 500 gr chicken mince (1.1 lbs)you can use any kind of meat or veggie meat
🥛Dairy & Eggs(1)
- 250 gr Greek yogurt (8.82 oz)
🫙Pantry Staples(4)
- 1 tsp baking powder (5 ml)
- 1 tsp of cornstarch (5 ml)
- 250 gr flour (2 cup)
- 1 tsp sesame oil (5 ml)
🧂Spices & Seasonings(2)
- Black pepper
- 1/2 tsp salt (2.5 ml)
🍯Sauces & Condiments(2)
- 1 tsp gochujang paste (5 ml)
- 2 tsp soy sauce (10 ml)
📦Other(1)
- 1/2 tsp of msg (2.5 ml)
👨🍳 Instructions
- 1
Mix everything together except for the spring onions and knead until you have a smooth dough. Add flour if it's too sticky. Divide the dough into 6 pieces and roll out.
- 2
Top with spring onions and press them into the dough. Roll the dough out and fill with the filling.
- 3
Mix everything together for the dumpling filling and fill the buns. Pinch the dough together to close.
- 4
Fry them in the pan with some oil golden brown on both sides and add a splash of water and steam with a lid on.
- 5
Serve with a sauce of your choice.
💡 Pro Tips
- ✓Steam-fry your dumpling buns at medium heat (300-325°F pan temperature) for exactly 2-3 minutes per side before adding water, as this creates the optimal golden crust while preventing the dough from becoming soggy.technique300-325°F, 2-3 minutes per side
- ✓Add only 2-3 tablespoons of water for steaming and immediately cover to create steam pressure that cooks the top while maintaining the crispy bottom - too much water will make the bottom soggy.technique2-3 tablespoons water
- ✓Roll your dough to exactly 1/8-inch thickness because thinner dough tears during filling and thicker dough creates doughy, undercooked centers that won't steam properly.technique1/8-inch thickness
- ✓Press spring onions into the dough using firm, even pressure before the final roll to prevent them from falling out during cooking - loose aromatics create uneven flavor distribution.technique
- ✓Steam for exactly 3-4 minutes after adding water because longer steaming overcooks the filling and makes the dough gummy, while shorter steaming leaves raw dough spots.timing3-4 minutes