Chinese pan fried pork buns

(KTSF by Michelle Yue)


Flour, yeast, ground pork, scallions, soy source, sesame oil, Chinese cooking wine, pepper


1. Make the dough: One teaspoon yeast for one pound flour. Mix yeast with a cup of water and pour it over flour. Add a little baking powder to accelerate the rising process. Knead the dough. Then wait about an hour for the dough to rise.

2. Prepare the filling: Add half a teaspoon of soy source, sesame oil and Chinese cooking wine into the ground pork. Add diced scallions and a little pepper and mix with the ground pork well.

3. Roll the dough into a elongated shape. Cut the dough into small pieces of equal sizes and roll them into small balls.  Use a rolling pin to roll each ball into a flat wrap.

4. Put the ground pork into each wrap and close them up tightly.

5. Fry the pork buns: Pour a little cooking oil into an unheated flat pan. Put the buns into the pan and turn the burner to high. Upon hearing a sizzling sound, pour half of a small bowl of water into the pan and put the lid on. The water should cover up to the middle level of the buns.

Cook between 5 to 10 minutes. Turn the burner to low for a short time while making sure the pork filling is well cooked.  Once the water dries up and the bottom side of the buns become completely brown and crispy, turn off the stove. Take the pork buns out and enjoy them with family and friends!

(Copyright 2012 KTSF.  All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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