15-Min Pan-Fried Pork Soup Buns
Crispy-bottomed dumplings filled with juicy pork and broth, ready in minutes using store-bought wrappers. One skillet, one batch — no waiting.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- ½ lb ground pork
- 12 count square wonton wrappers
- ⅓ cup chicken broth
- 2 tbsp scallions, finely chopped
- 1 tbsp soy sauce
- 2 tbsp neutral oil
Instructions
- 1
Mix ground pork with soy sauce and scallions until just combined.
- 2
Spoon 1 tsp filling into center of each wrapper. Fold in half, then bring corners together and pinch to seal.
- 3
Heat oil in a 10-inch skillet over medium-high until shimmering, ~60 seconds.
- 4
Place buns flat-side down in the skillet without moving them. Let cook until bottom turns golden brown, ~3 minutes.
- 5
Pour broth around the buns. Cover skillet, reduce heat to medium, and steam until liquid evaporates and filling cooks through, ~4 minutes.
- 6
Uncover, increase heat to medium-high, and cook 30 seconds more to re-crisp the bottom.
Tools you’ll need
- 10-inch skillet with lid or foil cover
- small mixing bowl
- spoon
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