Made these pan-fried steamed buns for weekend lunch. The buns are first pan-fry in an lightly-oiled pan for that signature crispy golden brown skin. Pour in some water, cover and steam cook till done. While the buns are steaming hot, drizzle a little sesame oil around the edge of the pan and sprinkle some toasted sesame seeds and chopped spring onion over the buns.
(makes around 12 buns)
200g minced pork (with some fats)
3 to 4 leaves of Chinese cabbage
1 handful of Chinese chives, chopped (plus 1/2 tsp salt and 1/2 sugar)
2 stalks spring onion, chopped
A small piece of ginger, grated
Some stock, about 1/2 cup
Seasoning: Oyster sauce, pepper, sugar, sesame oil to taste
250g plain flour (about 2 cups)
1 tsp instant yeast
2 tbsp caster sugar
A pinch of salt
125ml water (approximately)
2 tbsp cooking oil
1 tsp plain flour + 1 cup water
Toasted sesame seeds
Chopped spring onion
1) Prepare the filling: Blanch the cabbage in boiling water for 2 minutes to soften the leaves. Drain off excess water and chop into small pieces. Place the chives in a mixing bowl, mix in 1/2 tsp salt + 1/2 tsp sugar and let it sit for 30 minutes. Squeeze out the excess liquid from the chives.
2) Place the minced pork in a mixing bowl. Add grated ginger and chopped onion. With a pair of chopsticks, stir the minced pork in one direction for 2 to 3 minutes. While stirring, add the stock, a little at a time, to incorporate into the minced pork. Add in chopped cabbages, chives and the other seasonings. Stir well to combine all the ingredients together. Cover and chill in fridge for an hour before use.
3) Dough: Place all the dough ingredients in a mixing bowl, except for water and cooking oil. Mix in 3/4 of the water and slowly add in the remaining water to knead into a dough (this takes around 8 to 10 minutes by hand). Gradually add in the cooking oil and knead for a further 3 to 4 minutes till you have a smooth and round dough. Cover and let it rest for about 45 minutes or till it doubled in size.
4) Punch out the air from the dough and divide into 12 portions. Round each portion. Using a rolling pin, roll each portion into a round disc, i.e. the dough wrapper.
5) Fill each wrapper with a generous tablespoon of filling and fold the edges together to seal the bun.
6) Place the buns in a lightly-oiled frying pan (preferably non-stick), leaving a small gap in-between the buns. Turn the heat on medium and pan fry the buns lightly. When the bottom skin has a light golden brown colour, pour in the flour solution till it reaches about half the height of the buns. Cover and let it steam cook over medium-low heat for about 15 to 20 minutes.
7) When the water starts to dry up, drizzle a little sesame oil around the edge of the pan and sprinkle over some toasted sesame seeds and chopped spring onion. Cover for another minute and serve hot immediately.
|I prepared a bowl of hot & sour soup to go along with the pan-fried buns.|