Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pan fried pork bun. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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. Shanghai Pan-Fried Pork Buns (Sheng Jian Bao) Recipe.
Pan fried pork bun is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Pan fried pork bun is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have 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
- Take 150 grams minced pork
- Prepare 10 grams minced ginger
- Make ready 2 tablespoons Sesame oil
- Make ready 2 tablespoons soy sauce
- Take White pepper or black pepper
- Get 1 teaspoon salt
Better than takeout, crispy bottom Shanghai pan-fried pork buns are crispy and golden on the outside, yet fluffy, airy and chewy on the inside with a savoury and juicy pork and spring onion filling inside. Serve this popular Chinese dim sum snack at home with a homemade vinegar dipping sauce or spicy chili oil. Cantonese-style pan-fried pork buns (aka Sheng Jian Bao) are exquisitely made with crispy skin and lots of juices and tasty meat inside. Compared to Shanghai pan-fried pork buns, the Cantonese ones have thicker dough skin and use more vegetable than meat for the filling.
Steps 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 ❤️
The current hot spell is ideal for making buns or bread as the hot temperature will speed up the proofing process. C but right now our El Nino weather is. This method will ensure the pork stick together very well. Method (making and frying buns): Sift flour into a big bowl. 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.
So that is going to wrap this up with this exceptional food pan fried pork bun recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
