Pan-fried Pepper Bun (stovetop potsticker method)
Pan-fried Pepper Bun (stovetop potsticker method)
Classic DishPepper Bun
Prep: 25 min • Cook: 12 min. A home-friendly Taiwanese take on the classic pepper bun: seasoned ground pork and scallions are enclosed in a soft yeasted dough, shallow-fried in a skillet until the bottoms are golden and crisp, then steamed briefly under a lid so the tops stay tender. This stovetop potsticker method recreates the contrast of crisp base and soft dome you get from street vendors, without an oven, and is ideal for serving hot off the pan.
- Preparation time
- 25 min
- Cooking time
- 12 min
- Total time
- 37 min
- Servings
- 8
Instructions
Filling & shaping
- 1In a bowl, combine ground pork, sliced scallions, white pepper, soy sauce, and sesame oil; mix until evenly seasoned but not paste-like.
- 2Divide the dough into 8 equal pieces and roll each into a 3–4 inch (7–10 cm) round, keeping the center slightly thicker than the edges.
- 3Place about 2–3 tablespoons of filling in the center of each round. Gather the edges up and pleat or pinch to seal into a tight bun, pressing seams together so no filling leaks.
- 4Lightly pat the bottom of each sealed bun flat so it will sit stably in the skillet with a broad contact surface.
Cook (stovetop potsticker method)
- 1Heat a wide skillet over medium-high heat and add the vegetable oil, swirling to coat the bottom.
- 2Arrange buns seam-side up, leaving a little space between each. Fry for 2–3 minutes until the bottoms are golden brown.
- 3Carefully pour the hot water into the pan (away from you) to come up about 1/4 inch (6 mm) and immediately cover with a tight-fitting lid.
- 4Reduce heat to medium-low and steam for 6–8 minutes, until the filling is cooked through and dough is set.
- 5Uncover and cook uncovered for another 1–2 minutes to re-crisp the bottoms if needed, then transfer buns to a wire rack to rest briefly before serving.
Nutrition Information
- Calories
- 300 kcal
- Protein
- 15 g
- Fat
- 15 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 300 kcal |
| Protein | 15 g |
| Fat | 15 g |
| Carbs | 25 g |
Tips
- Keep the filling chilled until shaping to make it easier to handle and to prevent dough from becoming greasy.
- Use a tight lid and reduce heat for steaming so buns cook through without burning the bottoms.
- Serve hot with a small dish of black vinegar or soy-vinegar dip to balance the rich pork filling.
