Colorful Pan-Fried Buns
Fluffy steamed buns with a vibrant carrot-infused dough, pan-fried until golden and crispy on the bottom. A fun twist on classic Chinese pan-fried buns with natural color from fresh vegetables.
Story
These colorful buns get their sunny orange hue from fresh carrot puree mixed into the dough. The pan-frying technique creates that irresistible crispy bottom while keeping the tops soft and pillowy.
Ingredients
Instructions
Make the carrot dough
Steam the carrots until very tender, about 15 minutes. Let cool slightly, then blend into a smooth puree. In a large bowl, dissolve yeast in warm water and let sit 5 minutes until foamy. Add carrot puree and mix well. Gradually add flour, stirring until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour.
Prepare the filling
While dough rises, make the filling. Combine ground pork, chopped cabbage, soy sauce, sesame oil, ginger, and salt in a bowl. Mix thoroughly until mixture becomes slightly sticky. Set aside.
Shape the buns
Punch down risen dough and divide into 12 equal pieces. Flatten each piece into a circle about 3 inches wide. Place a spoonful of filling in the center, then gather the edges up and pinch closed. Place seam-side down on a floured surface. Repeat with remaining dough.
Pan-fry until golden
Heat a large non-stick skillet over medium heat. Add 2 tablespoons vegetable oil and arrange buns seam-side down in a single layer. Cook 2-3 minutes until bottoms turn golden brown. Carefully add ½ cup water to the pan and immediately cover. Steam covered for 10-12 minutes until water evaporates and buns are cooked through. Remove lid and cook another 2 minutes until bottoms are crispy again. Serve hot.