Pan-Fried Scallion & Sesame Flower Buns | Gebratene Hua Juan Bao – Light, Fluffy, and Crispy

 These buns are light and fluffy with a crispy bottom, filled with the aroma of scallions, sesame, and Chinese five spice.

• Pan-Fried Scallion & Toasted Sesame Flower Buns (Hua Juan Bao) | Gebratene Frühlingszwiebel-Sesam-Blumenbrötchen

  Light, fluffy, and crispy-bottomed buns with fragrant scallions and sesame – worth every twist and fold

  I made these adorable little flower buns yesterday for the first time — they take a bit of work, but they’re so worth it!
  By the third bun you’ll already have the hang of it. The flavor is wonderful — I added a touch of Korean chili flakes and made a soy dipping sauce on the side.

  Be brave and try — it’s fun and rewarding, and the result will amaze your family!

  Recipe by Jecca – from Pan-Fried Scallion & Toasted Sesame Buns (Hua Juan Bao)

  These buns are light and fluffy with a crispy bottom, filled with the aroma of scallions, sesame, and Chinese five spice.
  On Jecca’s page you can find a great video tutorial for shaping. 

  Like Korean Cooking - check out Miso Soup + Bulgogi , Korean Spicy Chicken + Kimbap , Spicy Rice cakes , Korean Eggs , Korean Pizza , Chapchae, Bibimbap  

   

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  Ingredients

  Dough

  Wet Ingredients

  • 1 cup warm milk or non-dairy milk (I use oat milk)

  • 1 tbsp sesame oil or neutral oil

  Dry Ingredients

  • 3 cups (375 g) all-purpose flour (I use Demeter wheat flour)

  • 2 tsp dry yeast

  • ¼ cup (55 g) sugar (white or brown)

  • 1 tbsp toasted sesame seeds

  • ½ tsp salt

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  Scallion & Sesame Filling

  • 2 cups (120 g) chopped scallions

  • ½ tsp salt

  • ½ tsp Chinese five spice (or ¼ tsp white pepper)

  • 2 tsp toasted sesame seeds

  • ⅓ cup oil, sizzling hot

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  For Cooking

  • Neutral oil for frying

  • Water for steaming

  • Extra scallions and sesame seeds for topping

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  Instructions

  1. Toast the sesame seeds

  Heat a dry pan over medium heat. Add sesame seeds and toast until lightly golden, stirring constantly. Cool and store in an airtight jar.

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  2. Make the dough

  1. Mix all dry ingredients in a large bowl.

  2. Combine warm milk and oil, then pour into the dry mix.

  3. Stir until a dough forms, then knead briefly (20–30 times).

  4. Brush the bowl with a little oil, place the dough inside, cover with a towel, and let rest in a warm place for at least 2 hours until doubled in size.

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  3. Make the filling

  In a bowl, combine scallions, salt, five spice, and sesame seeds. Heat oil until very hot (about 2½ minutes in the microwave) and pour over the mixture. Stir well and set aside.

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  4. Shape the dough

  1. Lightly flour your work surface and turn out the dough.

  2. Punch a hole in the center, stretch into a ring, and divide into 12 equal pieces (55–60 g each).

  3. Roll each into a ball and keep covered with a towel.

  4. Flatten each ball, roll into an oval (about 4 x 6.5 inches / 10 x 16 cm).

  5. Cut vertical strips halfway across, spoon filling on top, pull both ends, twist, and shape into a bun. Tuck ends under to seal.

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  5. Cook the buns

  1. Heat a non-stick pan with 1 tbsp oil per 4 buns.

  2. Add buns and fry on medium heat for 4–5 minutes until golden.

  3. Carefully add ⅓ cup water (about 1 tbsp per bun), cover immediately, and steam until the water evaporates.

  4. Remove and repeat with remaining buns.

  Serve hot, garnished with scallions and sesame seeds.

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  Make-Ahead & Storage

  • Make-Ahead: Shape the buns and refrigerate overnight (covered). Let them come to room temperature before cooking.

  • Storage: Store leftovers in an airtight container for up to 3 days.

  • Reheat: Steam or microwave gently until warm; avoid drying out.

  • Freeze: Freeze shaped (uncooked) buns for up to 1 month. Cook directly from frozen, adding 2–3 minutes to the steam time.

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  Serving Suggestion

  Serve with a soy dipping sauce — mix soy sauce, rice vinegar, sesame oil, and a dash of Korean chili flakes or garlic.

   
  
  

  

  
  
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Gebratene Frühlingszwiebel-Sesam-Blumenbrötchen (Hua Juan Bao)

Fluffige, duftende Brötchen mit knusprigem Boden, Frühlingszwiebeln und Sesam

Habe gestern zum ersten Mal diese entzückenden kleinen Blumenbrötchen gemacht – sie sind etwas Arbeit, aber es lohnt sich!
Nach der dritten Blüte hat man den Dreh raus. Ich habe koreanische Chiliflocken hinzugefügt und eine Soja-Dip-Sauce gemacht – einfach wunderbar!

Rezept von Jecca – Pan-Fried Scallion & Toasted Sesame Buns (Hua Juan Bao)

Diese Brötchen sind außen knusprig und innen fluffig. Der Duft von Sesam, Frühlingszwiebeln und Fünf-Gewürz macht sie unwiderstehlich.

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Zutaten

Teig

• 1 Tasse warme Milch oder Pflanzenmilch

• 1 EL Sesamöl oder neutrales Öl

• 3 Tassen (375 g) Mehl

• 2 TL Trockenhefe

• ¼ Tasse (55 g) Zucker

• 1 EL gerösteter Sesam

• ½ TL Salz

Füllung

• 2 Tassen (120 g) gehackte Frühlingszwiebeln

• ½ TL Salz

• ½ TL Fünf-Gewürzpulver oder ¼ TL weißer Pfeffer

• 2 TL gerösteter Sesam

• ⅓ Tasse heißes Öl

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Zubereitung

1. Sesam rösten: In einer Pfanne goldbraun rösten, abkühlen lassen.

2. Teig zubereiten: Trockene Zutaten mischen, Milch und Öl hinzufügen, zu einem Teig formen, kurz kneten, abgedeckt 2 Stunden ruhen lassen.

3. Füllung: Frühlingszwiebeln, Salz, Gewürze und Sesam mischen, heißes Öl darübergießen, verrühren.

4. Formen: Teig in 12 Stücke teilen, ausrollen, Füllung darauf geben, einschneiden, drehen und zu Brötchen formen.

5. Braten & Dämpfen: Brötchen in Öl goldbraun braten, etwas Wasser zugeben, abdecken, dämpfen, bis das Wasser verdunstet ist.

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Aufbewahrung & Vorbereitung

• Vorbereitung: Brötchen formen und über Nacht kühl stellen.

• Aufbewahrung: 3 Tage im Kühlschrank haltbar.

• Erwärmen: Sanft dämpfen oder in der Mikrowelle erwärmen.

• Einfrieren: Ungekochte Brötchen bis zu 1 Monat einfrieren.