Pan-Fried Bao
Main Course

Pan-Fried Bao

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Pan-Fried Bao

About This Recipe

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!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

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

menu_book Directions

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.

Community Reflections

0.0 (0 reviews)
No reviews yet. Be the first to review this recipe!