Pan-fried pork bun, a delectable Chinese delicacy with a crispy bottom, is one of my favorite stuffed buns. I often prepare this delightful treat, savoring its rich texture and nice taste.
What is the pan-fried pork bun?
Shui Jian Bao ( 水煎包）, also known as pan-fried pork buns, holds a significant place in Chinese culinary culture. With a history dating back centuries, these buns were initially popular in the central plains of China. Unlike their steamed counterparts, Shui Jian Bao ( 水煎包） is distinguished by its crispy and golden bottom, which adds an extra dimension of texture to this beloved delicacy.
Making a dough
- Combine all-purpose flour, water, yeast, and sugar. Once the yeast and sugar are added to the flour, slowly incorporate the water, stirring continuously until the dough forms. Allow the dough to rest for forty minutes, covered with a clean cloth.
- Adding sugar to the flour is to facilitate better fermentation.
Prepare the fillings.
- For today’s recipe, I will use a combination of Chinese chives and pork. However, feel free to choose other fillings according to your preference.
- Finely chopped pork, scallion, and ginger. Using a blender, mix the pork, scallion and ginger until well combined.
- Transfer the mixture to a bowl and add Chinese chives, finely chopped.
- In a separate bowl, combine light soy sauce, dark soy sauce, salt, five-spice powder, pepper powder, water. Stir the seasonings into the pork mixture until thoroughly incorporated.
How to make the pork buns
- Dust some flour on a work surface and place the rested dough on it.
- Knead the dough until it becomes smooth, approximately three minutes.
- Create a hole in the middle of the dough, shaping it into a donut-like ring.
- Divide the dough into two equal parts and take one portion.
- Roll it into a long cylinder and divide it into twelve pieces.
- Flatten each piece with a rolling pin and add a spoonful of the pork filling in the center.
- Gather the edges and seal the bun by twisting it.
- Repeat this process to make a total of twelve stuffed buns.
- Do the same for the rest dough.
Pan-fry the pork buns
- Combine 200 ml water and 2 tablespoons of flour.
- Mix well to create a flour-water mixture.
- Place the pan on low heat and add 2 tablespoons of oil.
- Arrange the twelve pork buns in the pan and pour the flour-water mixture around the buns.
- Cover the pan and cook until the water evaporates, approximately twelve to fifteen minutes.
- Once done, you will notice the golden brown color on the bottom of the buns, indicating they are perfectly pan-fried.
Chinese Pan-Fried Pork Buns
- 1 frying pan
- 1 Work Board
- 1 Rolling Pin
- 1 Big bowl for fillings
- For a dough
- All-purpose flour, 300 g
- Water , 150 ml
- Yeat, 1/2 tsp
- For filling
- Chinese chives, 100 g
- Pork, 250 g
- Ginger, 7 g
- Scallion, 27 g
- Salt, 1 tsp
- Light soy sauce, 1 tbsp
- Dark soy sauce, 1/2 tsp
- Pepper powder, 1/4 tsp
- Water, 2 tbsp
- The flour water for pan-frying
- Water, 200 ml
- Flour, 2 tbsp
- Make a dough with flour, water, yeast, cover, and let the dough rest for 40 minutes.
- Divide the dough into 2 parts evenly.
- Put one part on a work surface, roll it into a cylinder, cut it into evenly 12 parts.
- Flatten each one, then make 12 wrappers with a rolling pin.
- Put some fillings on a wrapper, pinch the edges together when rotating, and make 12 buns.
- Do the same for the rest dough.
- Arrange the buns in a pan on low heat, add flour water, cook until the water is just dry, about 12-15 minutes.
- Turn off the heat.