Pan-Fried Bao

March 17, 2025 15 Minutes Advanced

Nutritional Information

450 kcal
Calories
25g
Protein
45g
Carbohydrates
22g
Fat
Recipe Main Course
Pan-Fried Bao

These juicy and flavorful Pan-Fried Pork and Gelatin Skin Buns are a delicious twist on traditional steamed buns, featuring a crispy bottom and tender filling. The dough is made with a perfect blend of flour, yeast, and a touch of sugar, kneaded until smooth for a soft, pillowy texture. The savory filling combines ground pork with scallion-ginger paste, light soy sauce, and sesame oil for rich umami depth, while the addition of gelatin skin adds a unique, melt-in-your-mouth texture. Pan-fried to golden perfection, these buns are first steamed to lock in moisture, then crisped for a satisfying crunch. Garnished with fresh scallions and sesame seeds, each bite delivers a perfect balance of flavors and textures. A must-try for dim sum lovers!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Mix flour with a small amount of dry yeast, sugar, and salt until well combined.
Step 1
2
Step 2
Create a well in the center and add warm water to mix.
Step 2
3
Step 3
Add a small amount of edible oil (either lard or vegetable oil) to the mixture and knead until smooth.
Step 3
4
Step 4
Set the dough aside.
Step 4
5
Step 5
Prepare the filling by mixing ground pork with salt and cold water until sticky. Add scallion and ginger paste, chicken essence, sugar, and pepper powder. Finally, add light soy sauce and sesame oil.
Step 5
6
Step 6
Take out the pre-cooked and set gelatin skin.
Step 6
7
Step 7
Chop it into small pieces.
Step 7
8
Step 8
Mix the chopped gelatin skin into the meat mixture in a ratio of 6 parts meat to 4 parts gelatin skin.
Step 8
9
Step 9
Divide the dough into small portions.
Step 9
10
Step 10
Roll out each portion into a thin sheet with a slightly thicker center.
Step 10
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Step 11
Wrap the filling inside the dough.
Step 11
12
Step 12
The steamed buns are now ready.
Step 12
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Step 13
Clean and heat a wok over medium heat.
Step 13
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Step 14
Add the buns and cook until the bottom is dry and slightly yellow.
Step 14
15
Step 15
Add cold water to about half the height of the buns.
Step 15
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Step 16
Cover the wok and cook over low heat for about 12 minutes.
Step 16
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Step 17
When the buns are cooked and soft, sprinkle with chopped scallions and sesame seeds.
Step 17
18
Step 18
If there is excess water in the wok, cook until dry and add a small amount of oil to crisp the bottom over high heat.
Step 18
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Step 19
Serve.
Step 19

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