Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pan fried pork bun. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Pan fried pork bun is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Pan fried pork bun is something which I’ve loved my entire life.
Tasty, moist pork wrapped with half-soft, half-crispy dough, Shanghai Sheng Jian Bao (生煎包, pan-fried pork buns), traditionally served as breakfast, make a great party food. Like many modern cities, Shanghai is full of wonderful choices when it comes to food. These pan-fried pork buns have a deliciously crunchy, golden bottom layer and a chewy bun.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pan fried pork bun using 7 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Pan fried pork bun:
- Make ready 200 grams pizza dough
- Prepare 150 grams minced pork
- Take 10 grams minced ginger
- Get 2 tablespoons Sesame oil
- Make ready 2 tablespoons soy sauce
- Take White pepper or black pepper
- Get 1 teaspoon salt
They are pan-fried buns (also known as shengjianbao 生煎包). Back then when I was up to make these buns and planned to post the recipe on my Chinese food blog, just in time I remembered that some fans had asked me how to wrap and pleat a bun. These buns are also known as „sheng Jian bao" and similar to pan-fried pork soup dumplings but I made mine vegan stuffed with healthy leek and more vegetables! While these pan-fried Bao dumplings may look a bit similar to my vegan Gyoza, these buns have some yeast in the dough.
Instructions to make Pan fried pork bun:
- Add all ingredients into the minced pork. Mix them evenly and leave it for 30 mins. Add the scallion right before you start putting the meat into the dough.
- Divide the dough to 4 pieces. Around 50 grams per piece. Roll each dough into flat round base
- Put 40 grams of meet in the middle of the flat dough. Hold your forefinger and thumb in a “C” shape. Use the rest of fingers to hold the bottom of bun. Let the meat stay in the middle of the “C”. Pinch one edge to the center.
- Pinch another edge to the center and repeat it around the clock
- Close the dough in the center and pinch the gap together if there is any hole.
- You could keep the folds on the top Or turn the bun upside down to cover the folds. Cover the buns in wet towel for 30 mins
- Add 2 tablespoons of oil when the pan is hot. Put the bun into the pan with some gaps
- Add 150 grams of cold water after the bottom of the bun is golden brown. Cover it up and cook with mild heat until the water dry out. It takes around 20 mins
- You can put a chopstick into the center of the bun. Put the tip of chopstick on you lip to feel the temperature. It’s ready if the chopstick is hot.
- Voilà ❤️
My mom made this pan-fried meat buns few years ago when she visited me. She was trying out recipe and we both really liked them. The buns are filled with savory pork and chives and then pan-fried until golden brown and then steamed, all done in a pan. One of my favorite takes on the bun is a Shanghainese specialty called shengjian bao, made by taking regular pork-filled steamed buns and pan-frying them in gigantic woks. The result is a fantastically crisp and flavorful bottom crust paired with a bun that is still as fluffy and soft as ever.
So that’s going to wrap it up for this exceptional food pan fried pork bun recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
