These traditional pan-fried buns feature a juicy pork and snowy cabbage filling wrapped in a soft, yeast-leavened dough. The result is a delightful contrast between a crispy, golden-brown base and a tender, steamed top.
Welcome to my kitchen, where we perfect the art of the crispy golden bottom on these Fujian Pan-Fried Buns. Ensure your dough rests until doubled in size for that signature fluffy texture, and always use a well-oiled pan over medium heat to achieve that perfect, uniform golden crust without burning the delicate skins.
Malzemeler
- 3 g baking powder
- 1 g black pepper
- 10 g cornstarch
- 300 g Flour
- 15 g ginger
- 3 g instant yeast
- 200 g Napa cabbage
- 250 g pork
- 3 g salt
- 30 g scallion
- 10 g scallion
- 5 g sesame oil
- 5 g sesame seeds
- 10 g Shaoxing wine
- 15 g soy sauce
- 10 g sugar
- 5 g sugar
- 30 g vegetable oil
- 150 g Water
- 100 g Water
Hazırlanışı
1Combine 300g flour, 3g yeast, 3g baking powder, and 5g sugar.
2Gradually add 150g water to form a soft dough, knead for 5 minutes, and let it rest for 1 hour.
3Finely chop 250g pork, 15g ginger, 30g scallions, and 200g Napa cabbage.
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