Learn how to make mini thumb-sized pan-fried buns with a golden crunchy bottom and a savory, juicy filling. No kneading required, simple folding technique, and totally customizable to your taste!
After making wontons, I often have leftover wrappers. I love turning them into something delicious, like these Mini Pan-Fried Buns for breakfast. They’re incredibly easy and quick to make.
The buns come out cute and bite-sized—so satisfying to eat in one go. The bottoms are golden and crispy, while the filling stays tender, juicy, and full of savory flavor.
You can adjust the seasoning to your own taste and make it your own.
How to fold them:
To be honest, folding might feel a bit tricky for beginners. But don’t worry—once you try it a few times, you’ll get the hang of it.
It’s very similar to folding small soup dumplings or baozi.
If you’d like a visual guide, check out my video tutorial for a step-by-step demonstration.
Why You‘ll Love This Recipe
- No kneading required – Using wonton wrappers saves time and effort without sacrificing texture.
- Juicy, flavour-packed filling – The gradual addition of peppercorn water keeps the meat tender and moist.
- Crispy bottom, tender top – Pan-frying followed by steam-frying gives you the best of both worlds.
- Beginner-friendly – Clear steps, simple techniques, and forgiving ingredients.
- Perfect bite-sized buns – Small, cute, and ideal for sharing (or not).
Ingredients and Substitutions
For the Filling:
- Minced Meat – I recommend using pork belly or pork with a good fat ratio (like 70% lean, 30% fat) for the most tender and juicy results. The fat melts during cooking, basting the filling from within. You can substitute with ground chicken or beef if preferred.
- Sichuan Peppercorn Water – This is the secret to a moist, fragrant filling without any gaminess. Steeping the peppercorns in hot water draws out their aromatic oils. If you don’t have them, a simple scallion-ginger water (made by steeping smashed scallion whites and ginger slices in hot water) is an excellent substitute.
- Light & Dark Soy Sauce – We use both for layered flavor. The light soy sauce provides the primary salty, umami base, while the dark soy sauce is used just for color—it gives the filling a beautiful, appetizing brown hue. Be careful not to add too much dark soy sauce, as it can become bitter.
- Oyster Sauce – This adds a deep, savory-sweet richness and helps bind the flavors together.
- White Sugar – A small amount is crucial not for sweetness, but to balance and round out the salty and savory notes, making the overall flavor more harmonious.
- Hot Oil – This step is non-negotiable for maximum aroma. Pouring sizzling oil over the chopped scallions in the filling “wakes up” their flavor, infusing the entire mixture with a wonderful fragrance.
For Cooking & Assembly:
- Wonton Wrappers – The ultimate shortcut! Look for square, thin wonton wrappers in the refrigerated section of most grocery stores. Their size and thickness are perfect for creating the delicate wrapper of these buns.
- Starch Slurry – A mix of starch and water is what creates the iconic crispy “lace skirt” and steams the buns to perfection. Cornstarch or potato starch will both give you that crispy, translucent lattice effect as the water evaporates.
- Toasted Sesame Seeds – These add a final nutty aroma and a professional finish. They are optional but highly recommended.
How to Make Mini Pan-Fried Buns (No-Knead Thumb Shengjian)
Preparation
Steep Sichuan peppercorns in hot water and allow the liquid to cool completely to make peppercorn water. Chop the scallions and divide them into two portions.
In a small bowl, mix the starch and water at a 1:16 ratio and stir until smooth to form a starch slurry.
Make the Filling
Place the minced meat in a bowl. Add salt, sugar, white pepper, five-spice powder, light soy sauce, dark soy sauce, and oyster sauce. Stir in one direction with chopsticks until evenly combined.
Add the cooled peppercorn water gradually, a little at a time. After each addition, stir until the liquid is fully absorbed before adding more. Continue until the filling becomes sticky, glossy, and juicy.
Add half of the chopped scallions. Pour the hot oil directly over the scallions to release their fragrance, then quickly mix everything together. The filling is now ready.
Wrap the Buns
Place one wonton wrapper in your hand and add about 10 g of filling in the centre. Avoid overfilling to prevent leakage. Use a bun-style pinching motion to seal the wrapper securely. Repeat with the remaining wrappers and filling.
Pan-Fry to Set
Arrange the buns in a pan, leaving space between them to avoid overcrowding. Drizzle cooking oil around the pan.
Cook over medium-low heat until the bottoms turn lightly golden and set.
Steam-Fry and Dry Out
Pour the prepared starch slurry into the pan, adding just enough to cover the bottoms of the buns. Cover with a lid and reduce the heat to low. Cook until all the liquid has evaporated, about 8–10 minutes.
Finish and Serve
Remove the lid and allow the bottoms to crisp up again until golden and crunchy. Sprinkle with the remaining scallions and toasted sesame seeds. Remove from the pan and serve hot.
Tips & Tricks
- Stir the Filling in One Direction: This is a classic Chinese cooking technique that helps align the meat proteins, resulting in a springy, cohesive texture that better retains its juices.
- Don’t Skip the Hot Oil Step: Pouring hot oil over the scallions (ji you or “aromatics hitting oil”) is a fundamental flavor-building technique. It mutes the raw scallion bite and releases a deep, rounded fragrance into the oil that coats the entire filling.
- Seal Tightly: A tight seal on your buns is crucial. Any gaps will allow the precious juices to leak out into the pan during cooking.
- Use the Right Heat: Start with medium heat to brown the bottoms, then reduce to medium-low to steam-fry. This ensures the filling cooks through and the wrapper doesn’t burn before the water evaporates.
- Don’t Peek! Once you add the slurry and cover the pan, resist the urge to lift the lid. Keeping the steam trapped inside is essential for cooking the buns properly.
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can assemble the buns ahead of time. Place them on a parchment-lined tray, not touching, and freeze until solid. Then transfer to a freezer bag. Cook directly from frozen, adding 1-2 extra minutes to the covered steaming time.
My filling leaked out during cooking. What happened?
This usually means the seal wasn’t tight enough, or the wrapper was overfilled. Ensure you pinch the pleats firmly and use the recommended amount of filling. A small, tight bun is better than a large, leaking one.
The crispy lace skirt didn’t form/stuck to the pan.
This can happen if the pan isn’t non-stick or well-seasoned, or if you move the buns too early. Use a good non-stick pan and let the water fully evaporate and the sizzling sound appear before you attempt to remove the buns. The lace should release easily once it’s properly crisped.
Can I use gyoza or dumpling wrappers instead?
You can, but the result will be different. Wonton wrappers are thinner, leading to a more delicate texture. Dumpling wrappers are thicker and may result in a chewier, doughier bun that needs slightly longer to cook through.
Can I skip the peppercorn water?
Peppercorn water adds both moisture and subtle aroma. If unavailable, scallion-ginger water is a suitable substitute, but don’t skip adding liquid entirely.
Bite-Sized Shengjian Buns You Can Make at Home
Ingredients
Filling
- 300 g minced meat
- 3 g salt
- 2 g sugar
- 1 g white pepper
- 1 g five-spice powder
- 10 ml light soy sauce
- 3 ml dark soy sauce
- 8 ml oyster sauce
- 60–80 ml Sichuan peppercorn water
- 20 g chopped scallions
- 15 ml hot oil
Wrapper & Cooking
- 25–30 wonton wrappers
- 20 ml cooking oil
- 10 g starch
- 160 ml water
- Toasted sesame seeds for garnish
Instructions
Preparation
- Steep Sichuan peppercorns in hot water and allow the liquid to cool completely to make peppercorn water. Chop the scallions and divide them into two portions.
- In a small bowl, mix the starch and water at a 1:16 ratio and stir until smooth to form a starch slurry.
Make the Filling
- Place the minced meat in a bowl. Add salt, sugar, white pepper, five-spice powder, light soy sauce, dark soy sauce, and oyster sauce. Stir in one direction with chopsticks until evenly combined.
- Add the cooled peppercorn water gradually, a little at a time. After each addition, stir until the liquid is fully absorbed before adding more. Continue until the filling becomes sticky, glossy, and juicy.
- Add half of the chopped scallions. Pour the hot oil directly over the scallions to release their fragrance, then quickly mix everything together. The filling is now ready.
Wrap the Buns
- Place one wonton wrapper in your hand and add about 10 g of filling in the centre. Avoid overfilling to prevent leakage. Use a bun-style pinching motion to seal the wrapper securely. Repeat with the remaining wrappers and filling.
Pan-Fry to Set
- Arrange the buns in a pan, leaving space between them to avoid overcrowding. Drizzle cooking oil around the pan.
- Cook over medium-low heat until the bottoms turn lightly golden and set.
Steam-Fry and Dry Out
- Pour the prepared starch slurry into the pan, adding just enough to cover the bottoms of the buns. Cover with a lid and reduce the heat to low. Cook until all the liquid has evaporated, about 8–10 minutes.
Finish and Serve
- Remove the lid and allow the bottoms to crisp up again until golden and crunchy. Sprinkle with the remaining scallions and toasted sesame seeds. Remove from the pan and serve hot.
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