Top Introduction of Little Pan-Fried Bun

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A little pan-fried bun is a type of Chinese steamed bun known as “shengjian mantou” in Mandarin. These buns are smaller in size compared to the more well-known steamed buns and are typically filled with pork and a savory broth. The buns are then pan-fried, giving them a crispy bottom and a soft, fluffy top. They are often served with a sprinkling of sesame seeds and chopped green onions on top. Little pan-fried buns are a popular street food in Shanghai and other parts of China, and can also be found in Chinese restaurants around the world.

Recipe of little pan-fried bun

Here’s a recipe for making little pan-fried buns at home:


  • 2 cups all-purpose flour
  • 1/2 cup lukewarm water
  • 1/4 cup sugar
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/2 pound ground pork
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/4 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped scallions
  • Sesame seeds for garnish


  1. In a large bowl, mix together the flour, sugar, yeast, and salt. Add the lukewarm water and vegetable oil, and stir until a dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
  2. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
  3. In the meantime, make the filling. In a small bowl, mix together the ground pork, soy sauce, oyster sauce, sugar, and white pepper.
  4. In a separate small bowl, whisk together the chicken stock and cornstarch.
  5. Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Add the pork mixture and cook, breaking it up with a spoon, until browned and cooked through. Stir in the chicken stock mixture and cook for another minute or two, until the mixture thickens. Remove from heat and stir in the chopped scallions.
  6. On a lightly floured surface, roll the dough into a long cylinder and cut it into 12 equal pieces.
  7. Roll each piece of dough into a ball and then flatten it with your palm. Use a rolling pin to roll each piece of dough into a circle, about 3 inches in diameter.
  8. Place a tablespoon of filling in the center of each dough circle. Gather the edges of the dough together and pinch them closed to seal the bun.
  9. Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Place the buns in the skillet, seam-side down. Cook for 2-3 minutes, until the bottoms are golden brown.
  10. Add 1/4 cup of water to the skillet, cover with a lid, and let the buns steam for 3-4 minutes until the water has evaporated and the tops are cooked.
  11. Garnish the little pan-fried buns with sesame seeds and serve hot.

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