Crispy-Bottom Pork Buns
Store-bought dumpling wrappers + ground pork browned with soy and ginger, pan-fried until the bottoms crackle. These hit the savory, juicy, crunchy trinity in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 285
- Protein
- 16g
Ingredients
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Open the appInstructions
Step 1
Brown ground pork in a skillet over medium-high heat, breaking it into small pieces, until cooked through and lightly golden, about 4 minutes.
Step 2
Stir in soy sauce and ginger until fragrant, about 30 seconds. Remove from heat and fold in scallions.
Step 3
Place 1 tbsp pork filling in the center of each wrapper. Gather the edges up and pinch gently to seal, leaving the top slightly open.
Step 4
Heat oil in the same skillet over medium-high until shimmering. Arrange buns flat-side down without crowding.
Step 5
Fry until bottoms turn golden and crispy, about 3 minutes. Do not move them.
Step 6
Add 2 tbsp water and immediately cover. Steam for 2 minutes until wrappers are tender and liquid evaporates.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
- small bowl for filling
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