Crispy-Bottom Pork Soup Buns
Pan-fried dumplings with juicy pork filling and a caramelized, crispy bottom — ready in 15 minutes using store-bought wrappers. A showstopper snack that tastes homemade.
- Total time
- 15 min
- Servings
- 2
- Calories
- 245
- Protein
- 14g
Ingredients
- ½ lb ground pork
- 2 tbsp soy sauce
- 3 tbsp scallions, chopped
- 1 tbsp ginger, minced
- 16 count round dumpling wrappers
- 1 tsp sesame oil
Instructions
- 1
Mix ground pork, soy sauce, scallions, ginger, and sesame oil in a bowl until just combined — do not overmix.
- 2
Spoon 1 tsp filling into the center of each dumpling wrapper. Wet the edge with water, fold in half, then crimp tightly with your fingers.
- 3
Heat 1 tbsp neutral oil in a 10-inch nonstick skillet over medium-high until it shimmers, about 90 seconds.
- 4
Arrange dumplings seam-side up in a single layer — they should touch lightly. Don't move them.
- 5
Fry undisturbed for 2 minutes until the bottoms turn golden and crispy — listen for a steady sizzle.
- 6
Pour 1/4 cup water around the edges (not over the dumplings), cover tightly, and steam for 4 minutes.
- 7
Uncover, let any remaining liquid evaporate, then slide onto a plate. Serve hot with soy sauce for dipping.
Tools you’ll need
- 10-inch nonstick skillet with lid
- small mixing bowl
- measuring spoons
- spoon for filling
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