Crispy Pan-Fried Pork Buns — Shanghai Pan-Fried Pork Buns
Juicy pork-filled buns pan-fried until the base is crisp and golden, then steamed until the skin is soft and translucent, Shanghai's most beloved street breakfast.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix 200g flour, 1 tsp yeast, 0.5 tsp salt, 1 tsp sugar. Add 120ml warm water, knead 5–6 minutes until smooth. Cover, rest 20 minutes until slightly puffed. Combine 250g pork mince, 2 sliced spring onions, 1 tsp ginger, 1.5 tbsp soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 0.5 tsp sugar, 0.25 tsp white pepper; mix vigorously 2 minutes until sticky.
Wrap
Divide dough into 12 equal pieces. Roll each into an 8cm round. Place 1 tbsp filling in centre, pleat edges together, pinch firmly to seal. Place buns sealed-side down on a floured surface.
Fry
Heat 2 tbsp oil in a non-stick pan over medium heat. Place buns sealed-side down in a single layer, cook 3–4 minutes until bases are deep golden and crisp.
Steam
Pour 80ml water into the pan, cover immediately. Steam over medium heat 8–10 minutes until water evaporates fully and bun skins are cooked through.
Crisp and plate
Uncover, cook 1 minute more over medium heat to re-crisp the bases. Scatter 1 tsp sesame seeds and 1 sliced spring onion over buns. Serve immediately with 2 tbsp black vinegar for dipping.
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