Pan-Fried Pork Buns-Sheng Jian Bao

• Meat

  • 1/2 lb Ground pork

• Produce

  • 1/2 cup Cabbage
  • 1 inch Ginger, root
  • 3 Green onion

• Condiments

  • 1 tbsp Oyster sauce
  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 200 g All-purpose flour
  • 1 Black sesame seeds, roasted
  • 1/2 tsp Instant yeast
  • 1 Pinch Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tsp Sesame oil

• Liquids

  • 110 g Water
  • 2 tbsp Water, HOT
  • 1/2 cup Water

• Other

  • 1 tablespoon starch

Found on chinasichuanfood.com

Description

Ingredients

• 200g all-purpose flour
• 110g warm water
• 1/2 teaspoon instant yeast
• 1/2 pound ground pork
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon salt or more as needed
• Pinch of pepper
• 1/2 cup chopped cabbage
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• 2 green onions, finely chopped
• 1 inch root ginger, finely chopped
• 2 tablespoons hot water
• 1/2 cup of water
• 1 tablespoon starch
• 1 tablespoon oil
• Roasted black sesame seeds for garnish
• Green onion for garnish

Directions

• In a large mixing bowl, mix yeast with flour. Stir in warm water. Combine all the ingredients and then knead into smooth dough. Cover with plastic wrapper and set aside until the dough double in size.
• Transfer the dough to a flour board, and then knead the dough for around 5 minutes to pinch all the air out. Roll the dough into a long log. Cut into 12 equal portions. Take one portion and roll it to a around wrapper (the edges should be thinner than the center).
• Finely chop the green onions and ginger. Transfer to a small bowl. Add around 2 tablespoons hot water to soak for around 10 minutes.
• In a large mixing bowl, pour the ginger and green onion water prepared in last step into the minced pork by three batches. Stir within one direction until the water is well absorbed by the pork after each batch. Add all the seasonings and combine all the ingredients well.
• Assemble the buns according to this direction one by one. Brush some oil on your pan firstly and transfer the assembled buns to the pan. Do leave some space between each one. Cover with lid or a wet cloth and rest the buns for around 10.
• Fry for around 2 minutes until the bottom is crispy; pour starch water and cover the lid to cook for around 3-5 minutes until the water are completely evaporated so that the buns will be cooked thoroughly. Sprinkle roasted black sesame seeds and green onions.
• Use a thin slicer to remove the buns from pan to serving bowl. Serve directly or with dip sauce if you prefer.