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Pan-fried Pork Bun (水煎包）

I fell in love with these juicy meat buns when I first tasted them at a Taiwan night market.  Piping hot from a wide shallow pan, these savoury buns are partly steamed and fried in the pan. The top is soft and fluffy, while the bottom is crispy.

Ingredients

Sponge Starter

180g plain flour

120g water

3g instant dried yeast


Main dough

All the sponge dough

100g plain flour

50g water

20g sugar

1 tsp baking powder

1 tbsp cooking oil

 

Pork filling

150g minced pork

Minced ginger & garlic, 2 tsp each

Chopped spring onion, 2 tbsp

80g Chinese chives, finely chopped

Small bundle of vermicelli, soaked and cut into small strips

1 egg, fried and cut into small pieces

 

Seasoning

1 tsp salt

1 tsp sugar

1 tbsp cooking wine

1 tbsp oyster sauce

1 tbsp soya sauce

2 tbsp sesame oil

4 tbsp water

Pepper

Floury water (mix together):

1/2 tsp cornstarch

1/2 tsp plain flour

3/4 cup water

Method

  1. Prepare the sponge starter by mixing together in a bowl: plain flour, water and yeast. Knead into a round dough (about 5 mins), cover and let it proof for about 2 hours, till starter doubled in size.
  2. While waiting for the dough, prepare the pork filling: stir together the minced meat, garlic/ginger/spring onion and seasoning in one direction (clockwise or anti-clockwise).
  3. When the filling becomes a sticky meat paste, stir in the chopped chives, vermicelli and egg. Mix well, cover and keep chill in fridge.
  4. When sponge starter is ready, add in all the ingredients for main dough. Knead to a smooth dough and divide into small pieces, each weighing 35g. (I made 10 pork buns and used about 100g dough to make a few black sesame steamed buns for breakfast).
  5. Roll each dough to a smooth round ball.  Rest the dough for 5 mins, then roll them into round wrapper.
  6. Fill each wrapper with a heaped tbsp pork filling and pinch to seal.
  7. Proof the meat buns for about 10 mins (when you poke the bun with your finger, it should spring back lightly), then place the buns on a lightly-greased non-stick pan.
  8. Heat up the pan till it’s hot, then pour in the floury water. The water level should come to about 1/4 the height of the buns. Cover with a lid and cook for about 8 to 10 mins over medium-high heat.
  9. Remove the cover to evaporate off the remaining water in the pan.  Drizzle some cooking oil around the pan and continue to cook till bottom turns golden and crispy.
  10. Place a plate (upside down) over the pan and flip over the pan fried buns. Serve immediately.

Author

fongkitchen

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