Introduction

These Cheat Scallion Buns are a quick and easy way to enjoy fluffy, flavorful buns without the fuss of traditional dough. Packed with fresh spring onions, garlic, and melted mozzarella, they make a perfect snack or side dish. Plus, they’re steamed to soft perfection and can be crisped up with a quick pan-fry.

A black round plate holds four neatly arranged layered pieces of food, each wrapped in thin, pale yellow strips that are evenly spaced, with a soft glossy texture and sprinkled with small black seeds on top. The bottom layer shows a slightly browned, crispy base peeking out from under the yellow strips. Resting parallel on the plate’s edge are two dark brown chopsticks. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g self-raising flour
170g Greek yoghurt (use vegan yoghurt for plant-based option)
4 spring onions, finely sliced
4 garlic cloves, finely chopped
2 tbsp grated mozzarella cheese
Olive oil, for drizzling
Sesame seeds, for garnish

Instructions

Step 1: In a large bowl, combine the self-raising flour and Greek yoghurt. Stir in a clockwise motion until a rough dough forms. Transfer the dough to a clean surface and knead for a couple of minutes. Cover with cling film and set aside while preparing the other ingredients.
Step 2: Finely slice the spring onions and chop the garlic cloves. Grate the mozzarella cheese and set all aside.
Step 3: Divide the dough into 4 equal parts.
Step 4: Lightly flour a clean surface and roll out one piece of dough until it is about 0.75cm thick. Fold in the two outer edges to form a thin rectangular strip, then roll it out again in one direction to maintain the 0.75cm thickness, shaping a thin strip. Trim the top and bottom edges to create a perfect rectangle.
Step 5: Drizzle olive oil over one side of the dough. Sprinkle the top half with scallions, garlic, and mozzarella. Slice the bottom half of the strip into mini strips to create a patterned effect. Roll up the dough strip into a bun. Repeat this process for the remaining pieces of dough.
Step 6: Place each bun on parchment paper and steam them for 15–20 minutes until fluffy.
Step 7: (Optional) For a crispy bottom, pan-fry the steamed buns on high heat for about 3 minutes before serving. Enjoy warm!

Tips & Variations

Substitute the mozzarella with vegan cheese or omit it for a dairy-free version without compromising flavor.
Try adding finely chopped fresh herbs like cilantro or chives for an extra burst of freshness.
If you don’t have a steamer, use a large pot with a steaming rack or improvise with a metal colander over simmering water.
For a spicier kick, add a pinch of chili flakes to the filling before rolling the buns.

Storage

Store any leftover buns in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for a few minutes or microwaving briefly wrapped in a damp paper towel to retain moisture. Avoid pan-frying after refrigeration as the texture may not crisp as well.

How to Serve

A close-up image shows two hands holding a small, peeled potato that is thinly sliced almost all the way through, creating 9 evenly spaced, light cream-colored layers that remain connected at the bottom. The potato has a smooth texture with a slight shine, and the background is a clean white marbled surface. The hands have a natural skin tone, one of them wears a simple silver ring, and the focus is sharp on the sliced potato. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping and filling the buns. Bring it to room temperature before rolling out.

What can I use if I don’t have self-raising flour?

You can make your own by combining 200g plain flour with 2 teaspoons baking powder. Sift them together before mixing with yoghurt to ensure even distribution.