Recipe of Super Quick Homemade Delicious and Plump Steamed Pork Buns In a Frying Pan

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The ingredients needed to make Delicious and Plump Steamed Pork Buns In a Frying Pan:

1. Get 90 grams ●Cake flour
2. Prepare 60 grams ● Bread (strong) flour
3. Prepare 1 1/2 tsp ●Baking powder
4. Get 1 tbsp ●Sugar
5. Prepare 1/4 tsp ●Salt
6. Get 1 tbsp Vegetable oil
7. Take 90 ml Milk
8. Take [Ingredients for the filling]
9. Take 100 grams Ground pork
10. Prepare 2 Dried shiitake mushrooms (rehydrated in water)
11. Prepare 1/2 Japanese leek
12. Prepare 2 tsp A) Soy sauce
13. Take 1/2 tsp A) Sugar
14. Take 1 tbsp A) Sake
15. Make ready 1/2 tsp A) Ginger juice
16. Make ready 1 A) Pepper
17. Prepare 1 tbsp Vegetable oil

How to make it Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soya sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornstarch, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Chinese steamed buns are delicious plain and straight out of the steamer.

Instructions to make Delicious and Plump Steamed Pork Buns In a Frying Pan:

1. Prepare the dough. In a bowl, add the ● ingredients, and roughly mix with a spoon. Add the vegetable oil and milk, and keep mixing with a spoon until the dough comes together.
2. Knead the dough with your hands until it's no longer floury. Wrap with plastic wrap, and let it rest at room temperature for 15 minutes.
3. Finely chop the Japanese leek, cut the dried shiitake into 5 mm cubes. In a bowl, add the ground pork and knead well.
4. Add the Japanese leek and dried shiitake to the bowl, and combine well. Add the A) ingredients, incorporate it into the mixture, and divide into 4 portions.
5. Dust the cutting board, roll out the dough from Step 1 with a rolling pin, and use a tea strainer as a cutter to cut out circles.
6. Using your hands, flatten out the outer edges of the dough, place the meat filling in the center, and make little pleats as you wrap. Sure the edges tightly and securely, and be sure to pinch the ends well.
7. Heat vegetable oil in a frying pan. Place the buns, and toast the bottoms until slightly brown.
8. Pour 100 ml of water, cover, and steam-fry for 4 minutes over medium heat. Lower the heat and steam-fry on low heat for 5 minutes. When the water has evaporated, take the buns out from the frying pan.

Add combined water and cornstarch, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Chinese steamed buns are delicious plain and straight out of the steamer. But if you haven't tried pan fried steamed buns, then you're definitely missing out. Unlike steamed buns, pan fried buns have crispy, golden brown bottoms and are often served with a Chinese black vinegar dip. You start with fresh, raw homemade buns and… Heat non-stick frying pan over medium heat.

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