Pan fried pork bun
Pan fried pork bun

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pan fried pork bun. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pan fried pork bun is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Pan fried pork bun is something which I’ve loved my whole life. They’re fine and they look wonderful.

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. Pan-fried Pork Buns is known as Sheng Jian Bao in Chinese, meaning pan-fried directly without steaming.

To get started with this particular 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:
  1. Make ready 200 grams pizza dough
  2. Take 150 grams minced pork
  3. Take 10 grams minced ginger
  4. Take 2 tablespoons Sesame oil
  5. Make ready 2 tablespoons soy sauce
  6. Get White pepper or black pepper
  7. Prepare 1 teaspoon salt

Give it a show and let me know how it goes! Pan-Fried Pork Buns are an easy and delicious Chinese snack you can share with friends or family all year round. The birthplace of Lijin Pan-Fried Pork Buns was known as the 'salt shack town' because salt harvesting was its main industry. They are pan-fried buns (also known as shengjianbao 生煎包).

Steps to make Pan fried pork bun:
  1. 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. Pan fried pork bunPan fried pork bun1. Divide the dough to 4 pieces. Around 50 grams per piece. Roll each dough into flat round base
  2. 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.
  3. Pinch another edge to the center and repeat it around the clock
  4. Close the dough in the center and pinch the gap together if there is any hole.
  5. 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
  6. Add 2 tablespoons of oil when the pan is hot. Put the bun into the pan with some gaps
  7. 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
  8. 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.
  9. Voilà ❤️

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. 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. 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.

So that is going to wrap this up for this special food pan fried pork bun recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!