Description
Crispy-bottomed, juicy pork buns from Shanghai, filled with savory ground pork and pan-fried before steaming to achieve a delightful contrast of textures with a golden, crispy bottom and soft, fluffy top.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon yeast
- 3/4 cup warm water
For the Filling:
- 300 g ground pork
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine (optional)
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 cup chopped green onions
Instructions
- Prepare the dough: In a large bowl, mix together the all-purpose flour, sugar, and yeast. Gradually add the warm water, kneading the mixture until you form a smooth dough. Cover it and let the dough rise in a warm place until it doubles in size, about 1 hour.
- Make the filling: In a separate bowl, combine the ground pork, soy sauce, sesame oil, Shaoxing wine, sugar, minced garlic, grated ginger, and chopped green onions. Mix thoroughly until all ingredients are well incorporated.
- Shape the buns: Punch down the risen dough and divide it into small equal portions. Roll each portion into a circle about 3-4 inches in diameter.
- Fill and seal the buns: Place a spoonful of the pork filling in the center of each dough circle. Carefully pleat the edges around the filling and pinch to seal the bun securely at the top.
- Pan-fry the buns: Heat a non-stick pan over medium heat and add a thin layer of oil. Place the buns seam-side up in the pan and fry them until the bottoms turn golden brown and crispy, about 3-4 minutes.
- Steam the buns: Add about 1/4 cup of water to the pan and immediately cover with a tight-fitting lid to trap the steam. Let the buns steam for 10-12 minutes until the pork filling is fully cooked and buns are fluffy and tender.
- Serve: Remove the lid and let any remaining water evaporate. Sprinkle the tops of the buns with toasted sesame seeds and additional chopped green onions, then serve hot for the best flavor and texture.
Notes
- Handle the dough gently when shaping the buns to maintain a soft, fluffy texture after cooking.
- Serve the buns hot to preserve the contrast between the crispy bottom and tender, juicy filling.
- If Shaoxing wine is unavailable, it can be omitted or replaced with dry sherry for similar flavor.
- For a crispier bottom, increase the cooking time slightly during pan-frying but avoid burning.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
