Monday, November 2

Fried Bun with Sesame and Green Onion

This is an easy making bun which requires limited ingredients and simple procedures to follow, almost impossible to fail.  This bun is pan-fried with some oil at medium low heat, so the outside of the bun tastes crispy.  However, the inside of the bun is slowly cooked though during that time (like baking procedure), it tastes soft and fluffy. With sesame and green onion in every bite, it comes with unbelievable fragrance and flavor.  You can have it go with a meal, eat as a snack or as breakfast.

Dough Ingredients:

1. 600 g all-purpose flour
2. 315 g milk
3. 3 tablespoons vegetable oil
4. 2 tablespoons sugar
5. 1 teaspoon salt
6. 2 teaspoons Active Dry Yeast
7. 1 cup white sesame

Bun filling ingredients:
1. 3 cups chopped green onions
2. 2 tablespoons vegetable oil
3. 1 teaspoon salt
4. ½ teaspoon ground pepper

1. Have all dough ingredients (Tip 1, except white sesame) mixed in the mixing bowl, mix them well and knead into a round and smooth dough (or using Stand Mixer dough hook to knead for about 15 minutes).  Leave the dough in the mixing bowl covered with a damp cloth, and let it raise for 30 minutes.

2. Mix all filling ingredients in a small mixing bowl.

3. Cut the dough into small pieces, about 65 g to 70 g each. With a rolling pin, roll out the smaller dough to a oblong flat dough (about 6”x 7”), place one tablespoon green onion filling at one-third of the long side near your body (crossing the short side), brush the dough surface with some of the filling juice  (leave the edge dry), start wrapping up the filling and rolling the dough from your body toward outside.  Round the wrapped dough into a snail-like shape or gently tuck one end under another one.  Place the snail-like dough on a surface generously dusted with flour or lined with parchment paper to raise for 30 minutes.

4. Heat up 2 tablespoons oil to medium low temperature in a frying pan.  Place white sesame in a plate, pick up the raised dough while holding both ends together, dip in the sesame to have both sides covered with sesame, then place it in the frying pan.  Fried until one side is turning golden brown, flip over to another side and continue frying at medium low.  When second side is turning golden brown, gently press the bun with a spatula to see if the inside is still soft.  If both sides are brown but the inside is still not firm enough, lower the heat to let it stay in pan for another few minutes to make sure the dough inside is thoroughly cooked. You can also pick up the bun with a pair of tongs and roll the bun vertically at bottom of the pan to have siding slightly browned as well.  Remove and place it on a paper towel to absorb the excess oil.  Do 3 or 4 buns each batch, add oil if needed.

See the layers inside the bun!

Tip 1: Keep 20-30 g milk and add in gradually while kneading.  Various brands of flour may need different quantity of liquid.  Adjust flour and milk quantities until you can have a soft and smooth dough.


  1. Hi there
    I've linked to your recipe as I tried it out for the 'Dim sum Lunch Box' recipe section of my radio show, Lucky Cat.
    The buns didn't look that great but tasted good!

  2. To Lucky Cat Zoë: I am glad that you like the taste of the bun. More practices shall make it better.

  3. This is the green onion bun of my dreams, only BETTER because of the sesame seeds. Yum!! This recipe is brilliant & I forever appreciate you for posting it. I have never made bread in my life, but with your instructions mine came out almost exactly like the ones in your picture (though maybe a bit!). Man, they are so soft and fluffy - and the "onion" juice that you brush when making these really pays off in flavor. I can't wait to make these again. Do you know if these freeze well? I would love to have a batch ready to go at any time... :)

  4. To Divina: I am glad that you like this green onion bun just as much as I do. Freeze it? Not a bad idea. Why not give it a try and let me know :-)

  5. hi i had these buns in taiwan and they are absolutely amazing! i really want to try making them... if i knead the dough by hand, do you know how long approximately to get a smooth dough? i've tried making bread before and it was a disaster so im worried i wont be able to judge when the dough is ready. i really want to achieve a soft and fluffy bun! and may i also know how many buns does this recipe make? thanks!!

  6. To Jessmin: If you knead by hand, you need to knead the dough until it becomes a smooth dough. It will probably take 20-25 minutes. You don't need to raise the dough to double the size like you do for making bread. Just make sure to let the dough relax about 30 min. each time you form or shape the dough. This recipe will make about 16 buns if you divide the dough at 65g each. Happy Kneading!