Description
Crispy pork buns with scallion-infused dough feature a savory, spicy pork filling thanks to the addition of gochujang, creating a harmonious blend of rich flavors and crunchy, aromatic textures.
Ingredients
Units
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For bread:
- 1 2/3 cup all-purpose flour (plus more for rolling)
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup Greek yogurt
- 1 green onion per bun, thinly sliced
For filling:
- 1 lb ground pork
- 1/2 cup soy sauce
- 1 tablespoon sesame oil
- 3 tablespoons gochujang (adjust according to your spice preference)
Instructions
- To a large pan over medium heat, combine all filling ingredients and cook until pork is cooked all the way through (about 5 minutes). Set aside.
- In a medium-sized bowl, mix together all bread ingredients (except green onions) with your hand for 5 minutes.
- On a flat, clean surface, sprinkle flour and knead the dough for 10 minutes. Sprinkle a little more flour if it becomes too sticky throughout kneading.
- Divide the dough into 6 pieces and sprinkle more flour onto the flat surface.
- Taking one of the pieces of dough, roll it flat with a rolling pin (~1 centimeter thick). To each flattened dough ball, add one green onion each. Fold up, enclosing the green onions, then roll flat again.
- Place about 1/4 cup of the pork filling in the middle of a flattened dough. Take two opposite ends of the dough and pinch together, repeating on each side until the dough is wrapped. Pinch all the sides together and twist to ensure it stays closed.
- In a pan over low heat, drizzle some olive oil and drop in your dough balls. You will want to keep the heat on low so it cooks the dough all the way through.
- Flip the balls onto each side to make sure it’s cooked evenly on each side. Serve hot and enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 6