Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, delicious and plump steamed pork buns in a frying pan. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Delicious and Plump Steamed Pork Buns In a Frying Pan is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Delicious and Plump Steamed Pork Buns In a Frying Pan is something that I have loved my entire life. They’re fine and they look fantastic.
Delicious and Plump Steamed Pork Buns In a Frying Pan Since winter is just around the corner, I wanted to make homemade steamed pork buns instead of buying them at the convenience store. The steamed bun does not need to wake up. It is better to cover the pan when frying, and fry it in the opposite direction until golden brown.
To begin with this particular recipe, we have to prepare a few ingredients. You can have delicious and plump steamed pork buns in a frying pan using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Delicious and Plump Steamed Pork Buns In a Frying Pan:
- Make ready 90 grams ●Cake flour
- Get 60 grams ● Bread (strong) flour
- Make ready 1 1/2 tsp ●Baking powder
- Prepare 1 tbsp ●Sugar
- Prepare 1/4 tsp ●Salt
- Prepare 1 tbsp Vegetable oil
- Prepare 90 ml Milk
- Make ready [Ingredients for the filling]
- Get 100 grams Ground pork
- Take 2 Dried shiitake mushrooms (rehydrated in water)
- Prepare 1/2 Japanese leek
- Prepare 2 tsp A) Soy sauce
- Make ready 1/2 tsp A) Sugar
- Get 1 tbsp A) Sake
- Make ready 1/2 tsp A) Ginger juice
- Prepare 1 A) Pepper
- Take 1 tbsp Vegetable oil
Of course, steamed pork buns are best eaten fresh! To make the pork belly filling: Set a large frying pan over medium heat. Add the pork belly and cook slowly, allowing the fat to render off. Add the hoisin to the pan and stir around to allow it to melt and lightly coat the pork pieces.
Steps to make Delicious and Plump Steamed Pork Buns In a Frying Pan:
- Prepare the dough. In a bowl, add the ● ingredients, and roughly mix with a spoon. Add the vegetable oil and milk, and keep mixing with a spoon until the dough comes together.
- Knead the dough with your hands until it's no longer floury. Wrap with plastic wrap, and let it rest at room temperature for 15 minutes.
- Finely chop the Japanese leek, cut the dried shiitake into 5 mm cubes. In a bowl, add the ground pork and knead well.
- Add the Japanese leek and dried shiitake to the bowl, and combine well. Add the A) ingredients, incorporate it into the mixture, and divide into 4 portions.
- Dust the cutting board, roll out the dough from Step 1 with a rolling pin, and use a tea strainer as a cutter to cut out circles.
- Using your hands, flatten out the outer edges of the dough, place the meat filling in the center, and make little pleats as you wrap. Sure the edges tightly and securely, and be sure to pinch the ends well.
- Heat vegetable oil in a frying pan. Place the buns, and toast the bottoms until slightly brown.
- Pour 100 ml of water, cover, and steam-fry for 4 minutes over medium heat. Lower the heat and steam-fry on low heat for 5 minutes. When the water has evaporated, take the buns out from the frying pan.
Make sure the buns is completely sealed. Start frying with very slow fire (the bottom can be burnt very quickly) and move your pan from time to time. To pan fry the potstickers, add vegetable oil to a frying pan, non-stick preferred. Arrange the dumplings and pan fry the potstickers until the bottoms turn golden brown and become crispy. Add the water and cover the pan with its lid immediately.
So that’s going to wrap this up for this exceptional food delicious and plump steamed pork buns in a frying pan recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
