Monday, August 25, 2014

Steamed Pan Fried Buns


The first time I tried this type of bun was in New Zealand. My good friend Shereen took me to a tiny Asian restaurant and they serve this type of buns and they were really good. I tried making it at home and they turn out pretty well. The filling of the buns are raw and you have to pan fried and steam cook them at the same time. It is very much like dumplings or gyoza. The dough of these buns is slightly different from the normal steamed buns. It has thinner and chewy dough. I like it a lot as the fried bun has a crispy golden brown bottom and serve with Chinese black vinegar dip but I just like it as it is. I am surprise Carlos like this too as normally he is not very adventurous enough to try out new food. I made some with sesame bottom but you can make it plain if you like.



Ingredients:

300 gram flour
170-180 ml lukewarm water
2 tsp dried yeast
1 tbsp sugar
1 tbsp vegetable oil


Ingredients for the Filling:

350 gram ground meat – can be beef, pork, chicken or turkey
150 gram finely chopped cabbage
3 spring onions – finely chopped
2 tbsp soy sauce
2 tsp ginger juice
1 tbsp oyster sauce
1 tbsp Chinese cooking wine
1 tbsp cornstarch
4 tbsp water or chicken stock
1 tsp sugar
½ tsp white pepper
Salt to taste


1. Put all the filling ingredients in a mixing bowl and mix it really well. Cover and put it in the fridge to marinate for at least an hour.
2. To prepare the dough: In the mixing bowl combined the lukewarm water, yeast and sugar. Mix well and set it aside for 5 minute. It should become frothy. Add in the oil.
3. Pour the mixture into the flour and mix until the dough comes together. Add in a bit more water if needed. Knead it into smooth dough. Transfer into a greased bowl, cover and let the dough rest for 15-20 minutes.
4. Transfer the dough onto a work surface, roll it into long tube. Cut it into 12-14 pieces (depend on how big you want the buns) Roll each portion into a ball.


5. Flatten the dough and roll each one into a round disc. Put 1 ½ tbsp of filling in the middle of the dough, wrap and pleat the dough to seal. Do the same to the rest of the dough.
6. To cook the buns, put about 1 tbsp of oil in a non stick frying pan over medium heat. Arrange the buns in one single layer. Fry them for about 2-3 minutes then pour in some boiling water enough to cover at least half of the buns. Cover and cook until the water starts to dry up.


7. Remove the lid and continue to cook until all the water evaporates and the bottom of the buns is crispy and golden brown.
8. Serve immediately.


Note: If you like sesame bottom, just brush a bit of water at the bottom of the buns and then dip it into sesame seeds.


“I am submitting this post to Asian Food Fest #10 Aug 2014 : Taiwan hosted by travelling-foodies .”

9 comments:

Jeannie Tay said...

Hi Gert, I made these too using Alan's recipe...it was well received by my family even though I burnt the bottom abit:P...yours are very nicely golden brown! Bet the sesame add a nice crunch to it!

Mel said...

Another great recipe from you and love to give this a try one day!

My Little Space said...

I can't remember when is the last time I made these buns. This is so tempting. Yummm.... Hope you're going to have a fabulous week ahead dear.
Blessings, Kristy

Phong Hong said...

I love this type of buns but somehow I am not motivated enough to make them myself.

Lim Chun Teok said...

finally i got this in Malaysia!!! yes!!! you are the first.
Last few years i visited Taipei and find it in Taipei night market. This way of making pao is so unique. i like it...

thank for sharing

Shereen said...

Omg!!! You so terror. You tried once and you can replicate the buns!!!! Okay, you are so going to make these for me when you come again to visit.. Hehe.

Sonia ~ Nasi Lemak Lover said...

Oh look yum yum. My daughter have been asking me to make this, but I always forgot to make this for her, hehehe..

Elin Chia said...

Gert,I have never tried this method..I must try it soon :)

ICook4Fun said...

Jeannie, I too thought mine was a bit too brown. Next time I have to be more careful. Yes I prefer the sesame version :)

Mel, hope you like it.

Kristy, you too.

Phong Hong, not that difficult. You don't even need to cook the filling :)

Lim Chun Teok, hope you try making this yourself so you don't have to wait till you get to Taipei to enjoy it :)

Shereen, where go terror. This is just like making pau. No need to wait till I visit you lah. Make it yourself.

Sonia, now you can make it :)

Elin, hope you like it.