Panfried pork and scallion mini buns (shēng jiān bāozi) from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen

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Notes about this recipe

  • jenburkholder on February 02, 2024

    I liked the buns and cooking method, although they dried out rather quickly when shaping, but was unconvinced by the filling. Something about it just didn’t do it for me - not enough chive and one-note. Froze and steamed from frozen.

  • MollyB on April 02, 2021

    Great recipe! It's essentially cooking a steamed bun as you would potstickers, and it's a great technique. We really enjoyed these (but don't put too much chile oil in your dipping sauce). It's pretty labor-intensive but worth the effort.

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