Made some pan-fried buns that I longed for before my holiday. It is one of the popular buns in China and Taiwan but not so common in Malaysia. Cooking method for this bun is similar to Gyoza, steamed and pan-fried in a non-stick pan. Soft bun, crispy bottom and juicy filling, I gobbled up three buns soon after photo shooting.
Recipe taken from a Taiwanese cooking program posted on youtube, step-by-step shown in three clips (in Mandarin) appended below. The recipe makes buns with two different fillings but I made chive version only. When translating the recipe I realised ingredients listed are slightly different from ingredients used in method section. So, I add those missing ingredients in the list too.
600g minced pork
1 cup chopped cabbage
1 cup chopped green shallot/spring onion
2/3 cup chopped chive
1/3 tsp greated ginger
1/3 tsp salt
1 tbsp rice wine
1 tbsp dark soy sauce
1 tbsp sesame oil
Dark/Thick soy sauce
5 cup all-purpose flour
1 tsp instant yeast
**1.5g yeast and 45g water for every 100g flour
- Add salt into chopped cabbage.
- In a large mixing bowl with minced pork, add in salt, ground pepper, ginger, sesame oil, rice wine, dark soy sauce, sugar and water. Mix well and divide into two portions. Transfer one portion into a separated bowl, add in chopped green shallot and chive. Mix well.
- Add in chopped green shallot and cabbage into another portion. Mix well.
- For dough, mix together flour with yeast and water then knead till dough is formed. Set aside for 10 minutes, then divide into small balls, flatten and wrap in prepared filling. Pinch edges to seal.
- To cook, add some oil into a non-stick pan then arrange buns as shown in the video clip.
- Add in cold water (with 2-3 tsp flour and 1 tsp white vinegar in it) submerging bottom half of buns. Put the lid on and cook with low-medium heat till all water is eveporated and the bottom of buns turned golden brown.
- Then, drizzle some sesame oil over and sprinkle the top with black sesame seed. Transfer and invert onto serving plate, serve warm.