Shanghai Pan-fried Buns

Overview

Pan-fried buns are a traditional Han snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong. They are called pan-fried buns for short. Because Shanghainese people are accustomed to calling steamed buns steamed buns, so pan-fried buns are called pan-fried buns in Shanghai. Features: crispy skin, thick juice, fragrant meat, and exquisiteness. Take a bite, and the delicious aroma of meat, oil, green onions and sesame will linger in your mouth for a long time. It was originally a variety operated by tea houses and Laohuzao (Kai Shui shop). The fillings are mainly made of fresh pork and jelly skin. After the 1930s, Shanghai's catering industry has specialized stores for fried steamed buns, and the filling colors also include chicken, shrimp and other varieties. What I made today is pure meat, but after adding thick soup melted with water into the meat filling, there is a soup! More delicious!

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• steamed buns
• cooking wine
• light soy sauce
• medium powder
• onions
• pork stuffing
• salad oil
• sugar
• tangbao
• black sesame
• ginger juice
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Bought ready-made pork mince, add cooking wine, ginger juice, salt, sugar, pepper, light soy sauce, and sesame oil and mix well. Add the melted soup stock into the minced meat in several batches. Stir until combined after each addition. Stir until completely absorbed by the minced meat

   

2. 2 Take a bowl and add flour

   

3. 3 Dissolve the yeast in warm water and add it to the flour

   

4. 4 Then add appropriate amount of water and knead into a dough

   

5. 5 Leave to ferment in a warm place until doubled in size

   

6. 6 After the dough is fermented, deflate, round and rest for 15 minutes, then roll into a long strip

   

7. 7 Cut into small pieces, I cut 15 pieces in total

   

8. 8 Take a small amount, flatten it, roll it out, and put an appropriate amount of meat filling

   

9. 9 Wrap it up like a bun

   

10. 10 Add a small amount of oil to the pan and fry the buns pleated side down for a while

    

11. 11 Add appropriate amount of water, cover and bring to a boil, then reduce to low heat and simmer until the juice dries up

    

12. 12 Pour in the salad oil again, this time the amount of oil should be a little more to make the bottom crispy

    

13. 13 Finally, pour out the excess oil, sprinkle with chopped green onion and black sesame seeds and serve