Crispy Pan-Fried Pork Buns

• portions: 20 servings
• temps actif: 1 hour
• temps total: 1 hour 15 minutes

Ingrédients

1 quantity Steamed Bao Bun dough

400 g (14 oz) pork mince (ground pork)

1 tablespoon Chinese Shaoxing wine

1 tablespoon soy sauce

2 teaspoons sesame oil

1 teaspoon sugar

1 teaspoon fine salt

1/2 teaspoon MSG or chicken stock cube powder (optional)

1/2 teaspoon freshly cracked white pepper

2 tablespoons grated ginger

1 bok choy, finely chopped

large handful coriander (cilantro), finely chopped

large handful spring onions (scallions), finely chopped

vegetable oil

spring onions (scallions) or chives, finely chopped for garnish

soy sauce

chilli oil

Instructions

To Make the Bao Bun Dough

Make the Bao Bun dough as per my recipe for Steamed Bao Buns with step-by-step photos.

To Make the Pork Filling

Place all of the ingredients into a large mixing bowl.

Using chopsticks, mix everything together in a clockwise direction until everything is well combined and the mixture looks like a paste.

To Prepare the Bao Bun Dough

Once the dough has doubled in size, remove the dough gently to the kitchen counter.

Use a rolling pin to roll out the dough into a large rectangle.

Roll the dough into a long cylinder.

Divide the dough into 20 pieces.

To Shape the Pork Buns

Line a large sheet pan with baking paper.

Take a piece of dough and use a small rolling pin to roll it into a circle measuring approximately 10 cm/4 inches in diameter. If possible, try to roll it so that the edges are thinner than the centre.

Place 2 tablespoons of filling into the centre.

Pleat the edges of the dough together and seal the buns.

Place the buns onto the lined sheet pan.

Repeat the above steps with the remaining pieces of dough and filling.

To Proof the Pork Buns

Place the pork buns somewhere warm for about 30 minutes, or until they have puffed up slightly.

To Cook the Pork Buns

Steam the pork buns for 10 minutes, either in a bamboo steamer over a pot of simmering water, or in a steam oven at 100°C/210°F.

Heat some vegetable oil in a large non-stick frying pan over medium-high heat.

Place the buns into the pan with the pleat-side up.

Cook until the bottom of the buns are nicely golden.

Serve immediately.