Skip to main content
logo
Food Advertising by

Pan-fried Pork Buns ~ 豬肉餡餅


The current hot spell is ideal for making buns or bread as the hot temperature will speed up the proofing process.  Yeast dough 'rises' or 'proofs' best when the temperature is between 80 to 85 deg. F which is about 27 to 29.5 deg.C but right now our El Nino weather is hovering around 32 to 35 deg. C which exceeds the best temperature for yeast baking.  So rather than lamenting on the sticky weather, I made some pan-fried buns.  All along I've been baking bread and buns but this is the first time that I'm pan-frying then.  Not a disappointment and as I was assembling the buns, the rest of the dough kept on rising for it was super hot in the kitchen that day !










Pan-fried Pork Bun  ~ 豬肉餡餅  (adapted from 'here' with modification)

Ingredients for the Filling

  • 300 gm mince pork
  • 4 stalks spring onions (divided)
  • 1 tsp minced ginger
  • 1,1/2 tsp sesame oil
  • 1 tsp sugar
  • 1.1/2 tsp light soya sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp Shaoxing wine
Ingredients for Dough
  • 150 gm plain flour
  • 150 gm high protein or bread flour
  • 1 tsp icing sugar
  • 1 tsp salt
  • 170 to 180 ml lukewarm water
  • 1 tsp instant dried yeast
Method for Filling
  1. Smash up 2 stalks of spring onion, mix in 3 Tbsp water and squeeze out the juice, set aside.
  2. Chop up the other 2 stalks of spring onions.
  3. Mix all the sauces, sugar, pepper, wine with the mince pork and chopped spring onions, add in the spring onion juice, stir in one direction till the meat becomes gluey.  Cover with cling wrap and keep in the fridge for 30 mins.  (This can be done a day before and keep refrigerated till ready for use.  I did this).
Method for Dough
  1. Sift both flours, icing sugar and salt into a mixing bowl, stir well with a wire whisk.
  2. Add lukewarm water to the yeast and stir till yeast dissolved.
  3. Pour this mixture into the flour mixture and mix with a spatula to form a sticky dough.  Transfer to a flour dusted work top and knead till the dough is smooth and not sticky OR you can do this in your mixing bowl if it is big enough.
  4. Cover with cling wrap or a damp cloth and let rest for about 1 hour till double in size.
  5. Poke the dough with your index finger and if the depression stays and doesn't spring back, the dough is ready for use.
  6. Knock off some air from the dough and lightly knead the dough.  Divide into 2 rolls and cut up the dough, to 5 or 6 pieces.
  7. Flatten a piece of dough with the rolling pin into a circle with the centre thicker than the edges.
  8. Place some meat filling onto the centre, pleat it up, and place sealed side down.  (Cover the rest of the dough with cling wrap or damp cloth while waiting to be assembled, to prevent them from drying up).
  9. Heat up a non-stick pan with a little oil and place the buns, sealed side down, flatten them a bit, turn on low heat, cover with lid.  Cook for 5 mins. on each side.
  10. Dish out and serve immediately.
  11. Yield :  11 buns.


Comments

  1. How nice! Would love one for my lunch, Cheah.

    ReplyDelete
  2. Hi Cheah, These pork buns look pretty with that golden colour and I'm sure the pork filling delicious too!
    Thanks for linking to my blog.

    ReplyDelete
  3. the buns look so yummy! do we need to add some water when cooking the buns in the pan?

    ReplyDelete
    Replies
    1. No need, these are pan-fried. The one that needs water is shengjian bao. You can see it here :-
      http://www.nofrillsrecipes.com/2016/03/shengjian-bao-pan-fried-pork-buns.html

      Delete
  4. Golden perfectly looking buns.. Yummy!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.