Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, pan fried pork bun. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Pan fried pork bun is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Pan fried pork bun is something that I’ve loved my whole 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 first prepare a few ingredients. You can cook pan fried pork bun using 7 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pan fried pork bun:
- Take pizza dough
- Prepare minced pork
- Take minced ginger
- Take Sesame oil
- Make ready soy sauce
- Make ready White pepper or black pepper
- Make ready salt
Shengjian mantou (Wu Chinese: ssanji mhoedhou), shengjian bao, or shengjian for short, is a type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai. It is typically filled with pork and gelatin that melts into soup/liquid when cooked. 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.
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. 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.
So that is going to wrap it up with this exceptional food pan fried pork bun recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
