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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…