Pan-Fried Bao

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!

15 Minutes
Advanced
4 servings
Recipe Main Course

Ingredients

Metric US
4 serving

Main Ingredients

🥩
flour
300g
🥩
ground pork
200g
🥩
gelatin skin
100g

The aromatics

🧅
dry yeast
5g
🧅
sugar
10g
🧅
salt
5g
🧅
edible oil
20ml

The sauce & seasonings

🧂
scallion
30g
🧂
ginger
10g
🧂
chicken essence
5ml
🧂
pepper powder
2g
🧂
light soy sauce
15ml
🧂
sesame oil
10ml

Instructions

1. Step 1

Step 1
Mix flour with a small amount of dry yeast, sugar, and salt until well combined.

2. Step 2

Step 2
Create a well in the center and add warm water to mix.

3. Step 3

Step 3
Add a small amount of edible oil (either lard or vegetable oil) to the mixture and knead until smooth.

4. Step 4

Step 4
Set the dough aside.

5. Step 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.

6. Step 6

Step 6
Take out the pre-cooked and set gelatin skin.

7. Step 7

Step 7
Chop it into small pieces.

8. Step 8

Step 8
Mix the chopped gelatin skin into the meat mixture in a ratio of 6 parts meat to 4 parts gelatin skin.

9. Step 9

Step 9
Divide the dough into small portions.

10. Step 10

Step 10
Roll out each portion into a thin sheet with a slightly thicker center.

11. Step 11

Step 11
Wrap the filling inside the dough.

12. Step 12

Step 12
The steamed buns are now ready.

13. Step 13

Step 13
Clean and heat a wok over medium heat.

14. Step 14

Step 14
Add the buns and cook until the bottom is dry and slightly yellow.

15. Step 15

Step 15
Add cold water to about half the height of the buns.

16. Step 16

Step 16
Cover the wok and cook over low heat for about 12 minutes.

17. Step 17

Step 17
When the buns are cooked and soft, sprinkle with chopped scallions and sesame seeds.

18. Step 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.

19. Step 19

Step 19
Serve.

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