Hello everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Pan fried pork bun. It is one of my favorites food. This time, I am going to make it a little bit tasty. This is gonna smell and look deliciou

Tasty, moist pork wrapped with half-soft, half-crispy dough, Shanghai Sheng Jian Bao (生煎包, pan-fried pork buns), traditionally served as breakfast, make a great party food. Like many modern cities, Shanghai is full of wonderful choices when it comes to food. These pan-fried pork buns have a deliciously crunchy, golden bottom layer and a chewy bun.

This is a very popular Chinese street snack across the whole county. However Shanghai style might be the most famous version. Shanghai Pan-Fried Pork Buns are unlike any other pan-fried buns, because the dough is chewy rather than fluffy.

The Ingredients need to make Pan fried pork bun:

1. It’s 200 grams of pizza dough
2. It’s 150 grams of minced pork
3. It’s 10 grams of minced ginger
4. Prepare 2 tablespoons of Sesame oil
5. You need 2 tablespoons of soy sauce
6. You need of White pepper or black pepper
7. Prepare 1 teaspoon of salt

You can tell just by inspecting the dough. They are pan-fried buns (also known as shengjianbao 生煎包). Back then when I was up to make these buns and planned to post the recipe on my Chinese food blog, just in time I remembered that some fans had asked me how to wrap and pleat a bun. One of my favorite takes on the bun is a Shanghainese specialty called shengjian bao, made by taking regular pork-filled steamed buns and pan-frying them in gigantic wok

Step to make Pan fried pork bun:

1. Add all ingredients into the minced pork. Mix them evenly and leave it for 30 min Add the scallion right before you start putting the meat into the dough.
2. Divide the dough to 4 piece Around 50 grams per piece. Roll each dough into flat round base
3. Put 40 grams of meet in the middle of the flat dough. Hold your forefinger and thumb in a “C” shape. Use the rest of fingers to hold the bottom of bun. Let the meat stay in the middle of the “C”. Pinch one edge to the center.
4. Pinch another edge to the center and repeat it around the clock
5. Close the dough in the center and pinch the gap together if there is any hole.
6. You could keep the folds on the top Or turn the bun upside down to cover the fold Cover the buns in wet towel for 30 mins
7. Add 2 tablespoons of oil when the pan is hot. Put the bun into the pan with some gaps
8. Add 150 grams of cold water after the bottom of the bun is golden brown. Cover it up and cook with mild heat until the water dry out. It takes around 20 mins
9. You can put a chopstick into the center of the bun. Put the tip of chopstick on you lip to feel the temperature. It’s ready if the chopstick is hot.
10. Voilà ❤️

The result is a fantastically crisp and flavorful bottom crust paired with a bun that is still as fluffy and soft as ever. Pan-Fried Pork Buns are an easy and delicious Chinese snack you can share with friends or family all year round. The birthplace of Lijin Pan-Fried Pork Buns was known as the salt shack town because salt harvesting was its main industry. While these pan-fried Bao dumplings may look a bit similar to my vegan Gyoza, these buns have some yeast in the dough. The yeast makes the dough fluffier and less chewy so they You can also sauté mushrooms with garlic and soy sauce for meaty bao buns filling instead of traditional pork if you prefer.

So that’s going to wrap it up with this exceptional food Pan fried pork bun. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!