This pan-fried chive bun recipe is easy to make and full of flavor. The combination of tender dough and fragrant chive filling will leave you craving more. The buns are crispy and golden on the outside. I highly recommend trying this!
My Family Loves Homemade Buns
My family absolutely loves all kinds of dough-based foods.
From the juicy Xiao Long Bao (soup dumplings) to crispy pan-fried soup dumplings, homemade Chinese noodles, and Chinese brown sugar bread.
We’re also huge fans of various types of buns, like Peanut Sesame Buns, Chinese Golden Buns, and steamed pumpkin buns.
When it comes to making buns, though, I must say, that I’ve found myself preferring pan-fried chive buns over the traditional ones.
These buns are not only incredibly easy to make, but they also don’t require kneading, which makes them a much quicker option.
Even though I’ve shared a detailed guide (with video) on how to fold buns, some people still find it intimidating.
This is where pan-fried chive buns come in as a lifesaver. For those who are hesitant about kneading dough or working with multiple steps, this recipe takes all the fuss out of it.
There’s no kneading or folding required, which means less stress and more time spent enjoying the process (and the buns!).
Tips for Success
As for yeast, it’s crucial to use fresh, active yeast to ensure your dough rises properly. I always make sure the yeast is active and hasn’t expired, as using old yeast can ruin the texture and rise of the dough. To activate the yeast, I simply add a little white sugar to warm water in the container with the yeast, which helps “wake up” the yeast and kick-starts the fermentation process.
One thing I love about this recipe is that the dough, after fermenting, tends to be a little sticky—this is totally normal and actually a good sign. It means the yeast has worked its magic, and the dough will have that soft, pillowy texture that makes these buns so irresistible.
For the filling, I like to keep it simple. The star ingredient is, of course, the chives. To complement the chives, I add some scrambled eggs for richness and a touch of savory flavor.
That’s it—no need to complicate things! The result is a simple yet satisfying combination of flavors that are perfectly balanced and comforting.
Ingredients:
For the dough:
- 300g all-purpose flour
- 240g warm water (water temperature should be between 35-40°C)
- 3g sugar (to feed the yeast)
- 3g active dry yeast (for quick fermentation)
For the filling:
- 200g Chinese chives, chopped
- 4 eggs (scrambled and broken into small pieces)
- 1/2 tsp salt
- 1/2 tsp chicken bouillon (optional, or can be replaced with salt)
- 3tbsp cooking oil (I prefer peanut oil—1 tbsp for the chive filling and 2 tbsp for scrambling the eggs)
- 1 tsp sesame oil
Instructions:
Prepare Yeast Mixture:
Pour 240g of warm water into a container. Add 3g sugar and 3g active dry yeast. Stir with chopsticks to dissolve completely. Let the mixture sit for 5-10 minutes, until bubbles appear on the surface, indicating the yeast has activated.
Make the Dough:
Gradually pour the yeast mixture into the container with 300g of flour. Stir in one direction with chopsticks until you feel the dough gaining strength. This step is essential for ensuring the dough holds together as it rises.
Let the Dough Rise:
Cover the bowl with a lid or plastic wrap and let it rise in a warm place (28-32°C) for 1 to 1.5 hours, or until it doubles in size.
Prepare the Filling:
While the dough is rising, prepare the filling. Wash the chives thoroughly, then place them in a well-ventilated area to dry. Once dry, chop the chives finely and place them in a bowl. Add 1 tbsp of cooking oil and mix well to lock in moisture, preventing the chives from releasing excess water.
In a separate bowl, crack the eggs, add a pinch of salt, and beat. Heat 2 tbsp oil in a pan and pour in the egg mixture. Stir with chopsticks to scramble, breaking the eggs into small pieces. Once cooked, remove the eggs from the pan and let them cool. Add the scrambled eggs to the chives. Season with salt, chicken bouillon (if using), and a dash of sesame oil. Mix everything well to combine.
Shape the Buns:
Once the dough has risen, put on gloves and coat them lightly with oil. Take a portion of the dough and flatten it into a round disc in your hands. Place a spoonful of the chive filling in the center and pinch the edges together to seal the filling inside. Repeat with the remaining dough and filling until all buns are formed.
Cook the Buns:
Preheat a flat pan or electric griddle over medium heat. Brush a thin layer of oil onto the pan. Place the buns onto the pan and press each bun gently into a round shape with your hands. Cook on low heat, flipping every 1-2 minutes to ensure even cooking on both sides. The buns are ready when both sides are golden and crispy.
Frequently Asked Questions:
Can I use a different type of oil?
Yes, you can substitute the peanut oil with vegetable oil or any other neutral-flavored oil of your choice.
Can I prepare the dough in advance?
Absolutely! You can prepare the dough the night before and let it rise in the fridge overnight. Just be sure to let it come to room temperature before shaping and cooking.
How can I store leftover buns?
Store the leftover buns in an airtight container. They can be kept at room temperature for 1-2 days or refrigerated for up to a week. Reheat them in a pan for the best texture.
No-Knead Pan-Fried Chive Buns: A Stress-Free Recipe
Ingredients
For the dough:
- 300 g all-purpose flour
- 240 g warm water water temperature should be between 35-40°C
- 3 g sugar to feed the yeast
- 3 g active dry yeast for quick fermentation
For the filling:
- 200 g Chinese chives chopped
- 4 eggs scrambled and broken into small pieces
- 1/2 tsp salt
- 1/2 tsp chicken bouillon optional, or can be replaced with salt
- 3 tbsp cooking oil I prefer peanut oil—1 tbsp for the chive filling and 2 tbsp for scrambling the eggs
- 1 tsp sesame oil
Instructions
Prepare Yeast Mixture:
- Pour 240g of warm water into a container. Add 3g sugar and 3g active dry yeast. Stir with chopsticks to dissolve completely. Let the mixture sit for 5-10 minutes, until bubbles appear on the surface, indicating the yeast has activated.
Make the Dough:
- Gradually pour the yeast mixture into the container with 300g of flour. Stir in one direction with chopsticks until you feel the dough gaining strength. This step is essential for ensuring the dough holds together as it rises.
Let the Dough Rise:
- Cover the bowl with a lid or plastic wrap and let it rise in a warm place (28-32°C) for 1 to 1.5 hours, or until it doubles in size.
Prepare the Filling:
- While the dough is rising, prepare the filling. Wash the chives thoroughly, then place them in a well-ventilated area to dry. Once dry, chop the chives finely and place them in a bowl. Add 1 tbsp of cooking oil and mix well to lock in moisture, preventing the chives from releasing excess water.
- In a separate bowl, crack the eggs, add a pinch of salt, and beat. Heat 2 tbsp oil in a pan and pour in the egg mixture. Stir with chopsticks to scramble, breaking the eggs into small pieces. Once cooked, remove the eggs from the pan and let them cool. Add the scrambled eggs to the chives. Season with salt, chicken bouillon (if using), and a dash of sesame oil. Mix everything well to combine.
Shape the Buns:
- Once the dough has risen, put on gloves and coat them lightly with oil. Take a portion of the dough and flatten it into a round disc in your hands. Place a spoonful of the chive filling in the center and pinch the edges together to seal the filling inside. Repeat with the remaining dough and filling until all buns are formed.
Cook the Buns:
- Preheat a flat pan or electric griddle over medium heat. Brush a thin layer of oil onto the pan. Place the buns onto the pan and press each bun gently into a round shape with your hands. Cook on low heat, flipping every 1-2 minutes to ensure even cooking on both sides. The buns are ready when both sides are golden and crispy.
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