Ingredients

Method

1. 1

   In a large bowl, combine the flour, salt, and baking powder.

2. 2

   Add the Greek yogurt to the dry ingredients.

3. 3

   Mix with a spoon until a shaggy dough forms.

4. 4

   Turn the dough out onto a wooden board and knead until smooth. If the dough is too sticky, add a little more flour.

5. 5

   Divide the dough into 6 equal pieces.

6. 6

   Take one piece of dough and flatten it into a small rectangle on a floured surface.

7. 7

   Sprinkle a portion of the sliced spring onions over the dough.

8. 8

   Fold the dough over to enclose the spring onions and pinch the seams shut.

9. 9

   Gently roll the dough out again into a flat, round wrapper. Repeat for the remaining 5 pieces of dough.

10. 10

    In a separate bowl, combine the chicken mince, sliced spring onions, grated garlic, grated ginger, sesame oil, gochujang paste, cornstarch, soy sauce, MSG, and black pepper.

11. 11

    Mix all the filling ingredients together until well combined.

12. 12

    Take one of the scallion-laminated dough wrappers and place a generous spoonful of the chicken filling in the center.

13. 13

    Gather the edges of the dough up and around the filling, pleating as you go, and pinch firmly at the top to seal the bun completely.

14. 14

    Gently flatten the sealed bun into a thick disk. Repeat with the remaining dough and filling.

15. 15

    Heat a splash of oil in a non-stick frying pan over medium heat.

16. 16

    Carefully place the buns in the hot pan, ensuring not to overcrowd it.

17. 17

    Fry the buns for a few minutes on each side until they are golden brown and crispy.

18. 18

    Add a splash of water to the pan.

19. 19

    Immediately cover the pan with a lid to trap the steam. Cook for a few more minutes until the filling is cooked through and the dough is tender.

20. 20

    Once cooked, remove the buns from the pan. You can cut them in half to show the juicy interior.

21. 21

    Serve hot with your favorite dipping sauce.