Name: Fried Pork Bao
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece egg; 3g yeast; 160g warm water; 200g Pork filling; 300g Dumpling flour; Some Rapeseed oil; a little Black sesame; a little Green onion ginger; a little Sugar; Some Cooking Wine; 1 tbsp Soy sauce; 1.5 tsp salt

Fried Pork Bao

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

As the saying goes: the plan for a year lies in the spring and the plan for the day lies in the morning. Breakfast is an important beginning of the day. If you eat a good breakfast, you will feel refreshed and not tired all day. Compared with Western-style cakes and bread, my family’s The two of you prefer Chinese breakfast, and give a seemingly good reason: to be hungry; well, then I will have more of what you like to eat~
Shengjianbao is a special snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong. The traditional method is mainly fresh pork with skin jelly. Later, shrimp and beef are gradually added to form a variety of flavors. It is said that it was a collateral variety of Shanghai teahouses more than 100 years ago, and later came out of the teahouse to meet the demand and became a famous street snack. Shanghai Pan-Fried Buns are uniquely delicious because of their thick skin and crispy sauce, a bite bite of meat, oil, onion and sesame, which is unique in the mouth for a long time. Therefore, it has been published by world famous magazines together with "Sichuan Spicy Hot Pot". "Forbes" selected as: the world's most exciting and unique "must-eat" cuisine, only these two cuisines were elected in the country, and the popularity is quite obvious.
Shengjian Bao is not only delicious, but also has the wonderful effects of appetizing and strengthening the spleen, dispelling cold, relieving asthma and relieving cough. In fact, making the pan-fried buns by yourself is not only clean, hygienic and delicious, but also more economical and affordable. The flavor of the fillings can also be changed as you like. If you like fresh, you can pack it and eat it now. It is convenient and easy to pack. You can also pack more at a time, put it in the refrigerator, and take it out when you want to eat: frying or steaming are all possible.

Fried Pork Bao

1. Prepare the ingredients

2. Pour the flour and yeast into the bread machine, stir into a flocculent shape while adding water, and then round the dough after kneading, and cover with plastic wrap to ferment to double

3. While the bread maker is kneading the dough, wash the pork, add green onion and ginger and chop it into puree

4. Put the cooking wine, light soy sauce, salt, sugar and eggs in a small basin. The addition of eggs can make the meat more tender and thick.

5. Use chopsticks to mix in one direction while adding an appropriate amount of water (have broth and skin jelly for better effect), until the mixing is viscous and vigorous

6. Take out the fermented dough and knead it again until it is smooth

7. Then rub the long strips and divide them into small doses

8. Take a small dose of dough and roll it into a round slice, and place it on a proper amount of meat

9. Pinch the folds into a small bun shape

10. Cover the wrapped fresh meat bun embryos with plastic wrap and let it go again for about 20 minutes

11. Heat the pan and pour the cooking oil into the steamed bun embryo

12. Fry on medium high heat until there are some hard crusts at the bottom

13. Then add in the amount of water that is less than one-fourth of the steamed buns, and turn them into the fire.

14. Fry until the water in the pan is dry, open the lid and sprinkle with chives and black sesame seeds to increase the color and fragrance, you can enjoy the deliciousness

Tips:
1. The filling is determined according to your own preferences
2. The amount of water can be more than the bottom of the bun
3. When adding water, pour it along the side of the pot, don't pour the water directly on the bun skin, otherwise it will affect the taste of the bun