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

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…