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 bakpoeder
- 300 g Bloem
- 30 g bosui
- 10 g bosui
- 15 g gember
- 3 g instant gist
- 10 g maïzena
- 200 g Napa kool
- 30 g plantaardige olie
- 5 g sesamolie
- 5 g sesamzaad
- 10 g Shaoxing wijn
- 15 g sojasaus
- 10 g suiker
- 5 g suiker
- 250 g varkensvlees
- 150 g Water
- 100 g Water
- 3 g zout
- 1 g zwarte peper
Hazırlanışı
1Meng 300 g bloem, 3 g instant gist, 3 g bakpoeder en 3 g suiker met 150 g water tot een deeg.
2Kneed het deeg 10 minuten, dek af en laat 1 uur rijzen.
3Meng 250 g varkensvlees, 10 g maïzena, 15 g sojasaus, 10 g Shaoxing wijn, 5 g sesamolie, 5 g suiker en 1 g paprika.
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