If you’re craving a delicious, soft, and slightly crispy treat, this fried red bean bun recipe is for you. I love how the warm, homemade red bean paste pairs perfectly with the fluffy, golden-brown dough. It’s easy to make and so satisfying to eat!
I Love Pan-Fried Buns
Red Bean Paste Buns are incredibly popular, and I grew up eating them. While I love steamed buns, I’m also a huge fan of pan-fried buns.
Some of my favorites include Pan-Fried Flower Buns, Pan-Fried Beef Buns, Pan-Fried Chive Buns, and Pan-Fried Pork Buns (Sheng Jian Bao).
Red Bean Paste
Red bean paste is one of the most versatile fillings in Chinese pastries, and it’s truly a classic.
I love how it can be used in so many different types of dishes, from red bean paste tangouan (glutinous rice balls) to red bean bread and steamed red bean rolls.
If you have the time, I highly recommend making homemade red bean paste. The store-bought versions can be overly sweet and sometimes contain unnecessary additives.
By making it yourself, you get to control the sweetness and texture to suit your preferences.
I like my homemade red bean paste not too sweet. Plus, it’s so rewarding to create something from scratch!
Lard in Chinese Cooking
Now, let’s talk about lard—an essential ingredient in many traditional Chinese recipes.
Lard isn’t just for stir-frying; it’s often incorporated into doughs to give them a rich, smooth texture.
You’ll find lard in recipes like Peanut Sesame Buns, Chinese Golden Buns, and even Savory Tang Yuan. The lard makes the dough incredibly smooth and easy to work with.
If you’re not a fan of lard or prefer a vegetarian version of the recipe, you can easily substitute it with vegetable oil or butter.
If you’re interested in making your own lard at home, I have a detailed guide that walks you through the process, so you can make it fresh and control the quality.
One of the reasons I love this red bean paste bun recipe is that it’s relatively quick compared to other steamed buns.
While buns like Peanut Sesame Buns require a long fermentation time, this recipe only requires a short 15-minute rest for the dough.
Ingredients
- 500g red bean paste (store-bought or homemade; I use homemade red bean paste)
- 250g all-purpose flour
- 2g yeast
- 3g baking powder
- 25g sugar
- 40g lard
- 110g water
Instructions
Prepare the red bean filling: Follow my homemade red bean paste recipe to make the red bean paste. Roll the red bean paste into 25g balls and set them aside.
Make the dough: In 250g of flour, add 2g of yeast, 3g of baking powder, 25g of sugar, 40g of lard, and 110g of water. Stir with chopsticks until it forms a crumbly texture, then knead into a smooth dough. Place the dough in a bowl, cover with plastic wrap, and let it rest for 15 minutes.
Form the pastries: After the dough has rested, remove it from the bowl and place it on the work surface. Roll it into a long log and divide it evenly into 20 portions. Roll each portion into a round disc about the size of a dumpling wrapper. Place one red bean ball in the center of each disc. Slowly gather the edges of the dough around the filling and pinch to seal it tightly. After sealing, gently press the dough into a flat, round shape.
Cook the pastries: Heat a pan without adding oil, and place the prepared red bean cakes into the pan. Keep the heat at medium-low and flip the cakes frequently to ensure even cooking on both sides. Continue cooking until both sides are golden brown. Gently press the cake, and if it springs back quickly, the soft red bean cake is ready.
Frequently Asked Questions
Can I use store-bought red bean paste?
Yes, you can use store-bought red bean paste if you prefer convenience. However, I recommend making it from scratch for a more authentic and customizable taste.
How long will these buns stay fresh?
These buns are best enjoyed fresh, but you can store them in an airtight container for up to 2 days. If you want to keep them longer, you can freeze them and reheat them when needed.
Chinese Pan-Fried Red Bean Buns
Ingredients
- 500 g red bean paste store-bought or homemade; I use homemade red bean paste
- 250 g all-purpose flour
- 2 g yeast
- 3 g baking powder
- 25 g sugar
- 40 g lard
- 110 g water
Instructions
- Prepare the red bean filling: Follow my homemade red bean paste recipe to make the red bean paste. Roll the red bean paste into 25g balls and set them aside.
- Make the dough: In 250g of flour, add 2g of yeast, 3g of baking powder, 25g of sugar, 40g of lard, and 110g of water. Stir with chopsticks until it forms a crumbly texture, then knead into a smooth dough. Place the dough in a bowl, cover with plastic wrap, and let it rest for 15 minutes.
- Form the pastries: After the dough has rested, remove it from the bowl and place it on the work surface. Roll it into a long log and divide it evenly into 20 portions. Roll each portion into a round disc about the size of a dumpling wrapper. Place one red bean ball in the center of each disc. Slowly gather the edges of the dough around the filling and pinch to seal it tightly. After sealing, gently press the dough into a flat, round shape.
- Cook the pastries: Heat a pan without adding oil, and place the prepared red bean cakes into the pan. Keep the heat at medium-low and flip the cakes frequently to ensure even cooking on both sides. Continue cooking until both sides are golden brown. Gently press the cake, and if it springs back quickly, the soft red bean cake is ready.
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