Pan-Fried Layered Steamed Buns
Fluffy, cloud-like buns with a golden, crispy bottom, pan-fried to perfection.
Story
These pan-fried flower rolls combine the softness of steamed buns with the satisfying crunch of a potsticker. The secret is in the rolling technique, which creates distinct layers that pull apart beautifully.
Ingredients
All-purpose flour
250g
Water
130g
Instant yeast
3g
Sugar
10g
Cooking oil
2 tbsp
Salt
2g
Sesame seeds
1 tbsp
Chopped green onions
2 stalks
Instructions
1
Make the Dough
In a mixing bowl, combine the flour, sugar, salt, and yeast. Gradually add the water while stirring with chopsticks until shaggy flakes form. Knead by hand until the dough is smooth and elastic. Cover with plastic wrap and let it rise in a warm place until doubled in size.
2
Shape the Rolls
Punch down the risen dough to release air. Divide it into two equal portions. Roll one portion into a long rectangle. Brush the surface with oil and sprinkle with green onions. Roll the dough up into a log and cut it into individual segments.
3
Pan-Fry and Steam
Heat a flat-bottomed pan with a little oil. Place the rolls cut-side up in the pan. Sprinkle sesame seeds on top. Pour in a small amount of hot water (about 1/4 inch deep) and cover immediately with a lid. Steam until the water evaporates, then fry for another minute or two until the bottoms are golden brown and crispy.
