Pan-Fried Pork Buns

Pan-Fried Pork Buns

Method
Makes 12
Filling

Combine minced pork with salt, sugar, wine, pepper and sesame oil. Add ginger and spring onion.

Add in chicken stock gradually. Mix well.

Add in aspic and stir gently. Cover and chill in fridge for about 30 minutes.

Buns

Soften the yeast in a little of the water. Combine all the ingredients in a mixing bowl. Knead into a smooth dough. Cover and rest for 15 minutes.

Transfer the dough onto a clean, lightly floured surface. Roll it into a long tube. Cut and weigh the dough portions (approximately 22g each), cover with plastic wrap and rest for 10 minutes.

Roll each portion into a ball shape. Flatten with your palm and roll each into a disc with a rolling pin.

Wrap a spoonful of filling in the middle of the dough disc, fold and pinch the top. Repeat this step to finish all the remaining dough discs. Place wrapped buns on a tray dusted with flour to prevent sticking. Cover and rest at room temperature for 20-30 minutes.

To Serve

Place the buns in a pan in one single layer. Pour a mix of oil and water in, covering the bottom third of the buns. Cover and cook until the water evaporates and the bottom of the buns are golden brown. Remove the buns from the pan, sprinkle some black sesame seeds on top, and serve immediately.

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