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Pan-fried Chinese Buns

June 19, 2016 20 Comments

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pan-fried Chinese buns

Simple and easy pan-fried Chinese red bean paste buns

It is really hot now in China, above 30 degree C in normal days and thus we are enjoying cool meals mainly with Chinese congee or porridge. Porridge is easy to prepare and digest in summer, but it cannot provide enough energy for our daily activities. The common solutions in Chinese kitchens is to match the meal with  steamed buns or cold noodles.

Red bean paste buns(dou sha bao) are some of the most popular stuffed buns in China. We love the pillow soft and sweet steamed version. Last month, when I saw a street vendor selling Chinese guokui, a type of Chinese oven fried bread; this idea came into my mind. Why not pan-frying them?  They turned  out so yummy so I felt it is  a must for the blog.

You will need

  • 250g all-purpose flour or Bao flour (around 2 cups)
  • 2 teaspoons instant yeast
  • 150ml to 170ml milk
  • 2 tablespoons sugar
  • 3g salt
  • 4-8 tablespoons sweet red bean paste
  • oil for frying (around 2 tablespoons)
  1. In a stand mixer, add flour, salt, instant yeast, milk and sugar and then mix at low speed for 8-9 minutes until the dough is soft and smooth.
  2. Cover with a wet cloth and set aside in a warm place until the dough has doubled in size. Press the dough down (to remove most of the air inside) and then divide the dough into two halves.
  3. Then roll one half into a long log and divide into four portions. Flatten one portion and roll it into a circular  wrapper.
  4. Scoop around 1/2 tablespoon to 1 tablespoon of sweet red bean paste in the center.pan-fried Chinese buns
  5. Seal the bun completely and then turn it over, making the side with folds facing down.  Shape to a round bun. Repeat to finish all of the remaining dough.

pan-fried Chinese buns

We can make around 8 ones out of this amount.

pan-fried Chinese buns6. Cover the buns with a wet cloth, and then set aside for 45 minutes to 1 hour. Pour some oil in a pan and place the buns one by one. Fry one side over medium slow fire for 6-8 minutes (with the pan covered) and then turn over the fry for another 4-5 minutes (with the lid removed).pan-fried Chinese buns

You will get a pillow soft buns and sweet and smooth red bean paste. For the filling, you can use peanut, black sesame, brown sugar or even pork filling.

pan-fried Chinese buns-8 copy

5 from 1 vote
Print
Pan-fried Chinese Buns
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 
Pan-fried Chinese style buns with sweet red bean paste filling.
Course: Breakfast
Cuisine: Chinese
Keyword: buns, Pan-Fried
Servings: 8
Calories: 196 kcal
Author: Elaine
Ingredients
  • 250 g all-purpose flour or Bao flour , around 2 cups
  • 2 tsp. instant yeast
  • 150 ml milk , with 10ml more for adjusting
  • 2 tbsp. sugar
  • 3 g salt
  • 4-8 tbsp. sweet red bean paste
  • 2 tbsp. oil for frying
Instructions
  1. In a stand mixer, add flour, salt, instant yeast, milk and sugar and then mix at low speed for 8-9 minutes until the dough is soft and smooth.
  2. Cover with a wet cloth and set aside in a warm place until the dough has doubled in size. Press the dough down (to remove most of the air inside) and then divide the dough into two halves.
  3. Then roll one half into a long log and divide into four portions. Flatten one portion and roll it into a circle wrapper.
  4. Scoop around 1/2 tablespoon to 1 tablespoon sweet red bean paste in the center.Seal the bun completely and then turn it over, making the side with folds facing down. Shape to a round bun. Repeat to finish all.
  5. Cover the buns with a wet cloth, and then set aside for 45 minutes to 1 hour. Pour oil to a pan and place the buns one by one. Fry one side over medium slow fire for 6-8 minutes (with the lid covered) and then turn over the fry for another 4-5 minutes (with the lid removed).
Recipe Notes

The Nutrition Facts is based on each single bun.

Nutrition Facts
Pan-fried Chinese Buns
Amount Per Serving
Calories 196 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 1mg0%
Sodium 154mg7%
Potassium 69mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 8g9%
Protein 4g8%
Vitamin A 30IU1%
Calcium 27mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

pan-fried Chinese buns

pan-fried Chinese buns

Filed Under: Featured, Recipes, staple food, Vegan

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  1. Samantha says

    June 29, 2016 at 6:36 am

    Thank you Elaine, these look delicious…I just love these kinds of buns. Do you happen to have a recipe for the black sesame filling? Those are my favourite!!

    Reply
    • Elaine says

      June 29, 2016 at 3:57 pm

      Hi Samantha,
      Thanks for the kind words. If you prefer a black sesame filling, please check https://chinasichuanfood.com/tang-yuan-recipe-black-sesame-filling/ and use it directly.

      Reply
  2. Nami | Just One Cookbook says

    June 29, 2016 at 9:55 pm

    I’m pinning your recent recipes and I just had to comment. These look so good!!! I have so many recipes that I saved up from your site that I haven’t had time to make. This is going to be on the list. 😀

    Reply
    • Elaine says

      June 30, 2016 at 9:51 am

      Thanks Nami. I have cooked lots of Japanese recipes from your site too. All of them are enjoyed by my family and I am really happy to know your lovely blog so I can diversify my daily cooking.

      Reply
  3. chinablue says

    August 1, 2016 at 7:01 pm

    That looks so easy, I’ll definitely try this chinese bun..thanks for sharing

    Reply
    • Elaine says

      August 2, 2016 at 8:57 am

      Yes, comparing with traditional steamed buns, I think this pan-fried version is easier.

      Reply
  4. Natasha says

    December 31, 2016 at 3:02 am

    I’ve never made anything with yeast before. About how long will it take the dough to double in size?

    Reply
    • Elaine says

      December 31, 2016 at 2:45 pm

      Hi Natasha,
      It depends on the room temperature. In hot summer days, it may take 1 hour. In winter days like this, it may take 2 hours or even more.

      Reply
  5. CM says

    June 20, 2017 at 2:20 am

    Hi, Can you freeze these buns?

    Reply
    • Elaine says

      June 21, 2017 at 7:55 am

      Yes, after assembling the buns, set aside for 15-20 minutes before freezing. Then rest in room temperature until soft back before pan-frying.

      Reply
  6. Kaz says

    July 29, 2017 at 2:13 pm

    I had some home made red bean paste and was looking for a recipe and ended up on yours. The buns came out so good and it has now become one of my favourites! I’m sure I’ll be making these again in the next few days. Thank you so much!

    Reply
    • Elaine says

      July 29, 2017 at 4:20 pm

      Thank you for this encouraging comment. Happy cooking.

      Reply
  7. Tina says

    October 11, 2017 at 6:14 pm

    5 stars
    Does milk need to be whole milk or 1% is OK? Thanks.

    Reply
    • Elaine says

      October 12, 2017 at 10:02 am

      No, any milk should work for this recipe. You can use low fat milk for sure.

      Reply
  8. Karin says

    October 13, 2018 at 4:26 pm

    Do you think you can substitute for rice flour?

    Reply
    • Elaine says

      October 15, 2018 at 9:49 am

      Karin,
      Rice flour can be used for to make a similar dish, but not this one. We have a very similar dish using rice flour in China. I will see whether I can get a recipe for that.

      Reply
  9. Yvon says

    November 29, 2018 at 9:26 am

    I know these are so good. Need to try the rec

    Reply
    • Elaine says

      November 30, 2018 at 8:40 am

      Good luck and happy cooking!

      Reply
  10. JACQUELINE DAVOREN says

    July 18, 2020 at 7:09 am

    I’ll try these do my grandchildren this weekend. They look scrumptious and soft and fluffy. Just what I like. Thank you for your recipes.

    Reply
    • Elaine says

      July 26, 2020 at 11:22 am

      Thank you!!

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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