Pan-fried Chinese Buns with Pork and Shiitake Mushrooms Filling

Got some really good and fresh shiitake mushrooms during my last grocery trip near Detroit.  I use some to make pan-fried Chinese buns with pork.  And they are fantastic! O(∩_∩)O~

Vinegar and chili sauce is a popular dipping sauce for pan-fried buns.  It is refreshing and enhances the flavors.

Ingredients for the bun dough:

1 cup all purpose flour
1/2 cup whole wheat flour
1 to 2 tablespoons gluten flour
1/2 to 1/3 cup of warm water
1 teaspoon yeast
1 to 2 tablespoons sugar
1/8 teaspoon salt
1 to 2 teaspoon oil

For pork and shiitake mushrooms filling:

2/3 to 1 cup ground pork
6 large fresh shiitake mushrooms
1 to 2 tablespoons soy sauce
1 teaspoon oyster sauce
1/8 teaspoon ground white pepper
1/4 teaspoon sugar
1tablespoon rice cooking wine
4 to 6 tablespoons chicken stock/ water
a pinch of freshly ground ginger
salt to taste


For pan-frying:

2 to 4 tablespoons oil
1/3 to 1/2 cup of water
chopped green onion
white sesame seeds


The dough takes longer time to make so I start with bun dough.

In the stand mixer mixing bowl, add all purpose flour, whole wheat flour, gluten flour, sugar and salt.  Mix them with hand or a whisk. 

Make a well in the middle of the flour.  Add warm water; sprinkle with yeast and let it sit for 5 minutes. 

Stand mixer kneads the dough at speed 2 until the dough is smooth and elastic.  It takes between 10 to 15 minutes.

Cover the bowl with lid. The dough proofs for 25 to 35 minutes.  It doesn’t have to double in size.  

When waiting for the dough to be ready, I make the pork and shiitake mushrooms filling.

In a medium mixing bowl, add ground pork, soy sauce, ground white pepper, oyster sauce, sugar, rice cooking wine, ground ginger and salt.  Mix them well.  The best tool to do this is a pair of chop sticks.

When whisking with chop sticks, slowly add chicken stock/ water.  Don’t worry about the filling getting too thin.  Ground pork will absorb the liquid. 

Clean the shiitake mushroom with a damp towel or rinse them under running if there is a lot of dirt.  Pat day with kitchen towel and add to food processor.

Chop finely

Add to the pork and mix well again.

Gently knead the dough to get rid of any large air bubbles.  Cover with plastic wrap and let it sit for another 10 minutes.

Evenly divide the dough into small pieces.  I like to make small buns so I divide it into 28 small pieces of dough.

Press down the dough with palm.  With a small rolling pin, roll the dough edge thin.

Add two to three tablespoons of pork filling to the center.

Wrap it up

Repeat the process until all 28 are done.

Cover them with plastic wrap and proof for another 10 to 15 minutes.

Heat a 12 inches cast iron skillet over medium high heat. 

Add oil and then the buns.  Pan fry for about 1 minute.  Add water and cover with lid.

When the water is almost gone, which takes between 6 to 10 minutes, reduce the heat to medium low.  Cook for another 4 to 6 minutes.  It will cook buns bottom to be golden brown, crispy, crunchy and yummy. 

Serve immediately with bottom side up. 

In winter time, I like to serve with the cast iron skillet so that they would stay hot for longer time.

They go really great with sweet rice vinegar and chili sauce!