Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, pan fried pork bun. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Pan fried pork bun is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, 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 get started with this particular recipe, we must prepare a few components. 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
- Make ready 150 grams minced pork
- Prepare 10 grams minced ginger
- Prepare 2 tablespoons Sesame oil
- Prepare 2 tablespoons soy sauce
- Prepare White pepper or black pepper
- Prepare 1 teaspoon salt
You can tell just by inspecting the dough. 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. Pan-Fried Pork Buns are an easy and delicious Chinese snack you can share with friends or family all year round.
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 ❤️
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). 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. 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 with this exceptional food pan fried pork bun recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
