Pan-Fried Kimchi & Pork Buns


  • 2.5 cups all-purpose flour (for dough)

  • 1 tsp active yeast (for dough)

  • 2 tsp sugar (for dough)

  • 1 tsp baking powder (for dough)

  • 1 cup hot water (for dough)

  • 1 tbsp sesame oil (for dough)

  • 1/2 lb ground pork (for filling)

  • 1.5 cup kimchi (for filling)

  • 1 cup chives (for filling)

  • 1 cup green onion (for filling)

  • 1 cup bean sprouts (for filling)

  • 1 cup dangmyeon (cellophane noodles, can use vermicelli) (for filling)

  • 1/2 block firm tofu (for filling)

  • 3 garlic cloves (for filling)

  • 2 tbsp soy sauce (for filling)

  • 2 tbsp sesame oil (for filling)

  • 2 tsp salt (for filling)

  • 1 tsp sugar (for filling)

  • 1/2 tsp ground black pepper (for filling)

  • sesame seeds (optional)

  • green onion (for garnish)


  1. Prepare dough - in a mixing bowl, combine flour, yeast, sugar and baking powder, mix, then ask hot water and sesame oil, mix, then knead dough for 10 minutes, then cover with damp towel or saran wrap and proof until doubled in size (~1-1.5 hours)

  2. Make filling - in boiling water, cook dangmyeon according to package, and add bean sprouts 2 minutes before cooked, then drain, chop/cut into small pieces, along with kimchi, chives, green onion, garlic, use paper towel to rid tofu of excess water then with back of knife, press down on tofu to create small crumbly pieces, combine all filling ingredients and sauce, and mix until well combined

  3. Make wrappers - once the dough has finished proofing, divide into 16 equal pieces, roll into a ball, then roll into a flat circle shape, rolling out the edges extra thin

  4. Assemble the baos - add a spoonful of filling in the center, use your finger to wet the edges of the wrapper, then start pleating & lightly pull the edges while rotating, then pinch and twist to seal the bao, repeat with the rest of the wrappers, and cover and let rest for 30 minutes

  5. Dress with sesame seeds (optional) - dip the smooth side of the bao in water, and place on a plate of sesame seeds

  6. Pan-fry & steam - in a well-oiled skillet, place bao (sesame seed side down), press slightly, and fry for ~3 minutes (until golden brown), then flip and pour a half cup of water and cover with a lid(do not cover completely to let the water evaporate), then steam for ~6 minutes until water is evaporated and bottom side is also golden brown

  7. Serve it up - garnish with some green onions and eat it while hot

  8. Enjoy!