24 buns
Pan-fried Pork Bun
Ingredients
Dough- 3 cups flour
- 1 tsp baking powder
- 1 cup warm water
- 1 Tbsp sugar
- 2 tsp active yeast
- 16 oz ground pork
- 2 scallions
- 4 slices ginger
- .25 tsp salt
- 1 Tbsp light soy sauce
- 1 Tbsp dark soy sauce
- .25 tsp white pepper
- 1 Tbsp sesame oil
- 1 Tbsp rice/cooking wine
- 1.5 Tbsp sugar
- 2 Tbsp chicken broth
- 1 Tbsp tapioca starch
Instructions
- Mix warm water, yeast, sugar. Cover with a wet cloth and let sit for 10 minutes.
- Mix yeast mixture with baking powder and flour. Knead dough. Cover with a wet cloth and let rise for 1 hour.
- Mix filling, let sit for at least half an hour.
- Split dough into 24 pieces.
- With a rolling pin, roll each piece into a circle, .3 mm thickness. Make middle of circle thicker than the edges.
- Put a little more than 1 Tbsp of filling in each.
- Wrap with 18 folds (folding instructions).
- On outside of each bun, brush oil then place in pan. Make sure the buns are all touching (if not touching, the buns will flatten); the oil is to prevent the buns from sticking to each other.
- Cook on high heat for 2-3 minutes.
- Then add 1 cup hot water (submerge bottom fourth of the buns).
- Cook over medium heat for 10 minutes.
- Add 1 tsp of oil to the pan. Fry for 2-3 minutes, moving pan back and forth to prevent sticking, and to get oil on bottom of each bun.
- Sprinkle chopped scallion and sesame seeds on top.
Notes
- fill the pan when frying (buns should be touching), if there are spaces the buns will flatten