{"id":274,"date":"2020-07-07T22:30:47","date_gmt":"2020-07-07T22:30:47","guid":{"rendered":"http:\/\/karentu.com\/personal\/recipes\/?p=274"},"modified":"2020-07-13T23:07:55","modified_gmt":"2020-07-13T23:07:55","slug":"pan-fried-pork-bun","status":"publish","type":"post","link":"https:\/\/karentu.com\/personal\/recipes\/pan-fried-pork-bun\/","title":{"rendered":"Pan-fried Pork Bun (\u751f\u714e\u5305\uff09"},"content":{"rendered":"\n<p>24 buns<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Pan-fried Pork Bun<\/h2>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<div style=\"display:flex; flex-direction: row;\">\n<label>Proportion Adjustment&nbsp;&nbsp;<\/label>\n<input type=\"number\" id=\"proportion_adjustment\" value=\"1.0\" min=\"0.0\" step=\"0.1\" ,=\"\" style=\"width: 10%;\">\n<button type=\"button\" onclick=\"updateProportions();\">Enter<\/button>\n<\/div>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\nDough<ul id=\"ingredients_list\"><li>3 cups flour<\/li><li>1 tsp baking powder<\/li><li>1 cup warm water<\/li><li>1 Tbsp sugar<\/li><li>2 tsp active yeast<\/li><\/ul>\n\n\n\nFilling<ul id=\"ingredients_list\"><li>16 oz ground pork<\/li><li>2 scallions<\/li><li>4 slices ginger<\/li><li>.25 tsp salt<\/li><li>1 Tbsp light soy sauce<\/li><li>1 Tbsp dark soy sauce<\/li><li>.25 tsp white pepper<\/li><li>1 Tbsp sesame oil<\/li><li>1 Tbsp rice\/cooking wine<\/li><li>1.5 Tbsp sugar<\/li><li>2 Tbsp chicken broth<\/li><li>1 Tbsp tapioca starch<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Instructions<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Mix warm water, yeast, sugar. Cover with a wet cloth and let sit for 10 minutes.<\/li><li>Mix yeast mixture with baking powder and flour. Knead dough. Cover with a wet cloth and let rise for 1 hour.<\/li><li>Mix filling, let sit for at least half an hour.<\/li><li>Split dough into 24 pieces.<\/li><li>With a rolling pin, roll each piece into a circle, .3 mm thickness. Make middle of circle thicker than the edges.<\/li><li>Put a little more than 1 Tbsp of filling in each.<\/li><li>Wrap with 18 folds (<a rel=\"noreferrer noopener\" href=\"https:\/\/www.chinasichuanfood.com\/baozi-how-to-fold-baozi\/\" target=\"_blank\">folding instructions<\/a>).<\/li><li>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.<\/li><li>Cook on high heat for 2-3 minutes.<\/li><li>Then add 1 cup hot water (submerge bottom fourth of the buns).<\/li><li>Cook over medium heat for 10 minutes.<\/li><li>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.<\/li><li>Sprinkle chopped scallion and sesame seeds on top.<\/li><\/ol>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Notes<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>fill the pan when frying (buns should be touching), if there are spaces the buns will flatten<\/li><\/ul>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>24 buns Pan-fried Pork Bun Proportion Adjustment&nbsp;&nbsp; Enter Ingredients Dough 3 cups flour 1 tsp baking powder 1 cup warm water 1 Tbsp sugar 2 tsp active yeast Filling 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 &hellip; <a href=\"https:\/\/karentu.com\/personal\/recipes\/pan-fried-pork-bun\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pan-fried Pork Bun (\u751f\u714e\u5305\uff09&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":276,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[49,42],"tags":[31],"class_list":["post-274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese","category-entree","tag-mom"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/karentu.com\/personal\/recipes\/wp-content\/uploads\/2020\/07\/pan_fried_pork_buns-scaled.jpg?fit=2560%2C1920&ssl=1","_links":{"self":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/comments?post=274"}],"version-history":[{"count":4,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/274\/revisions"}],"predecessor-version":[{"id":396,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/274\/revisions\/396"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/media\/276"}],"wp:attachment":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/media?parent=274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/categories?post=274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/tags?post=274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}