PAN-FRIED PORK BUNS-SHENG JIAN BAO RECIPE | CHINA SICHUAN FOOD
Chinese Pan-fried pork Buns
Provided by Elaine
Categories staple
Total Time 80 minutes
Prep Time 60 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 22
Steps:
- For the dough
- For the filling
- Assemble and Frying
Nutrition Facts : Calories 364 kcal, CarbohydrateContent 44 g, ProteinContent 14 g, FatContent 14 g, SaturatedFatContent 4 g, CholesterolContent 30 mg, SodiumContent 780 mg, FiberContent 2 g, SugarContent 4 g, ServingSize 1 serving
STEAM-FRIED BAO BUNS (SHENG JIAN BAO) RECIPE | BBC GOOD FOOD
This street food dim sum from Beijing is an authentic type of bao bun that puffs up in the pan. You can fill with minced chicken, pork or prawns if you don't want to go veggie
Provided by Ching-He Huang
Categories Snack, Starter
Total Time 2 hours
Prep Time 1 hours 30 minutes
Cook Time 30 minutes
Yield makes 20
Number Of Ingredients 19
Steps:
- In a large bowl, mix the flour, sugar, yeast and 1/ 4 tsp salt with 180ml lukewarm water. Knead the mixture for 10 mins or until elastic. Put in a lightly oiled bowl, cover with a damp tea towel and leave in a warm place to prove until it has doubled in size, about 1 1/ 2 hrs.
- Meanwhile, in a small bowl, mix the seasoning ingredients and 1/ 4 tsp salt. In a separate small bowl, mix the cornflour with 2 tbsp cold water and set aside.
- In a wok over a medium heat, fry the ginger with 1 tbsp rapeseed oil for 30 secs. Add the mushrooms and the seasoning mixture and stir-fry for 1 min. Pour the cornflour paste into the wok and stir-fry for 1 min more, or until the sauce thickens.
- Add the Chinese cabbage and fry briefly, then remove the wok from the heat. Add the noodles, tofu, spring onions, sweetcorn and sesame oil. Gently fold everything together so that the filling is evenly mixed, then leave to cool.
- Punch the air out of the dough and divide into 20 small balls about the size of a golf ball, each weighing roughly 25g. Put them in a roasting tin and re-cover with the tea towel. Leave in a warm place to prove for a further 20 mins.
- Flatten the dough balls with your hands. Use the tip of a rolling pin to roll around the edge of the dough ball a few times to flatten it, then gently work around the edges using your fingertips. The aim is to achieve a round sheet of dough with a thicker bump in the middle on which you can place the filling. Repeat until all of the balls have been rolled. Cover them again with the damp tea towel as you go so they don’t dry out.
- Taking a dough sheet in the palm of your hand, put 2 tsp of the filling in the middle. Cup your palm so the filling remains in the middle, then gently gather up the edges into the middle and twist to seal. Continue until all the buns are filled. Put them back in the roasting tin and re-cover with the tea towel again
- Add 1 tbsp rapeseed oil to a frying pan over a medium heat. Arrange half the buns in the pan, leaving 1/ 2 cm between them so they have enough room to rise during cooking. Fry for 1-2 mins, sprinkling with a little water, then pour 100ml water into the pan and cover with a tight-fitting lid.
- Cook for 2-3 mins until all the water has evaporated and the buns have doubled in size. They should become very white and the bottom should be crispy and golden brown. Repeat the process with the remaining 1 tbsp oil and the rest of the buns. Mix the sriracha and oyster sauce together in a small dish and serve with the buns.
Nutrition Facts : Calories 98 calories, FatContent 2 grams fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium
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