Steamed Meat Buns in a Frying Pan
Steamed Meat Buns in a Frying Pan

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, steamed meat buns in a frying pan. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Steam/Pan-fry: You can also just steam the buns (without pan-frying). The authentic meat buns are delicious, but sometimes they dont want to take so much trouble. Lets have a lazy version of fried chicken fillet with steamed buns.

Steamed Meat Buns in a Frying Pan is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Steamed Meat Buns in a Frying Pan is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook steamed meat buns in a frying pan using 15 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Meat Buns in a Frying Pan:
  1. Make ready 150 grams Cake flour
  2. Take 2 tsp Baking powder
  3. Prepare 2 tbsp Sugar
  4. Prepare 1 pinch Salt
  5. Prepare 80 ml Milk
  6. Take 1 tbsp Sesame oil
  7. Get Filling Ingredients:
  8. Get 100 grams Ground pork
  9. Get 1/3 Japanese leek
  10. Prepare 1/2 tsp Grated ginger
  11. Get 1 tbsp Sake
  12. Take 1/2 tbsp Sesame oil
  13. Get 1/2 tsp Soy sauce
  14. Make ready 1/2 tsp Oyster sauce
  15. Prepare 1 dash Salt and pepper

Pour some oil in a pan and place the buns one by one. The minced pork is seasoned with spring onion, ginger, light soy sauce, rice wine, Sichuan pepper and sesame oil, etc. In order to make the cooked filling soft and moist, you need to gradually add quite a bit of water (or even better, chicken stock) to the mixture. Chinese steamed buns are delicious plain and straight out of the steamer.

Instructions to make Steamed Meat Buns in a Frying Pan:
  1. Add the flour, baking powder, sugar and salt into a bowl as you measure them, and mix well with a whisk.
  2. Add the milk and sesame oil to the dry ingredients, and roughly mix with your hand, and when they start coming together, start kneading the dough. Knead it for about 3 minutes.
  3. When everything has come together, cover the bowl with cling film to prevent it from drying out. Leave it at room temperature for about 15 minutes.
  4. While the dough is resting, make the filling. Finely chop the Japanese leek, combine it with the rest of the filling ingredients in a bowl, and knead until it becomes sticky.
  5. Lightly dust a cutting board with flour, place the dough, and roll it out into a 25 cm long baton shape. Cut it into 8 even pieces.
  6. Roll each piece into a ball. Then flatten it between your hands, and roll it out with a rolling pin into a 8 cm diameter circle as shown in the photo.
  7. Place the dough on your palm, put the filling on the dough using a spoon, and wrap it up.
  8. Heat 2/3 tablespoon of vegetable oil in a frying pan over medium heat, place the nikuman, pour 2/3 cup of water, and cover with a lid. Steam over medium heat for 3 minutes.
  9. Lower the heat to low, and steam for another 5-6 minutes. Once there is no water left in the frying pan, open the lid, and turn the heat to high for about 10 seconds to make the bottoms crispy. And they are done!
  10. The bottom of the nikuman looks like this. It's crispy, and delicious.
  11. The nikuman bun is so soft.
  12. If you add shiitake mushrooms or bamboo shoots in the filling, it will taste even more authentic.
  13. Addendum: Please use non-stick frying pan. If you use an iron frying pan, the nikuman may stick to it. (I've already experimented this.)
  14. In Step 2, if the dough is too sticky and won't come together easily, add cake flour a little at a time.
  15. I've been told that if you line the frying pan with a sheet of parchment paper when you cook the nikuman, the bottoms of nikuman won't burn too much. So please give it a try!

But if you haven't tried pan fried steamed buns, then you're definitely missing out. Unlike steamed buns, pan fried buns have crispy, golden brown bottoms and are often served with a Chinese black vinegar dip. You start with fresh, raw homemade buns and… Great recipe for Steamed Meat Buns in a Frying Pan. I don't have a steamer at home, so I always use this recipe when I make nikuman. I saw this recipe in a magazine before, but I uploaded it here since it's so delicious.

So that is going to wrap this up for this exceptional food steamed meat buns in a frying pan recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!