Pan-Fried Pork Buns-Sheng Jian Bao Recipe (2024)

FAQs

How to make pan fried bun? ›

To cook the buns, add a drizzle of oil in a heated 10″ non-stick pan. Place the bun's pleated side down in one layer, slightly apart. Cook until the bottom turns golden brown and add in enough water to cover 1-2cm of the buns. Cover with a lid and let it cook until all water has evaporated.

If cooking in a pan, add a small amount of oil and heat it over medium heat. Place the frozen buns in the pan and cook for a few minutes on each side until they are heated through and have a slightly crispy exterior.

For the best taste, we do suggest pan frying or steaming your buns. However, sometimes Chef Mic is the most convenient or only option.

STORAGE TIP: Store your baos in a freezer until you are ready to cook. COOKING TIP: Place a liner (patchment paper or a piece of cabbage leaf) in a steamer before cooking ; baos are frozen but are already cooked.

Place frozen bao into a stove top steamer basket or basket of rice cooker. Steam over boiling water for about 10-12 minutes or until internal temperature reaches 165°f. Note: Steam bao from frozen, do not thaw. Flash Frozen Dumplings- 3 easy methods to prepare: boiled, steamed or pan fried.

Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.

When it comes to the dip, hoisin sauce, sweet chilli or a simple soy sauce with sesame oil make great pairings. We love to eat bao alongside some bouncy or zingy veggies. For zingy veg, we suggest some quick pickled cucumber.

You will need to cover the inside of the pan lid with a tea towel or a couple of sheets of kitchen roll to prevent condensation from dripping on the buns and making them soggy. Can I freeze them? Yes these bao buns freeze really well.

Can I make bao buns without a steamer? ›

You can replicate a steamer with very little effort by placing your buns in a common kitchen sieve or colander, then suspending it over boiling water. Creating a tower from plates and tea towels will stop the steam from escaping, causing your buns to steam cook!

If you're looking for the fluffiest buns, use cake flour which is low in gluten. Bread flour, which is high in gluten, is acceptable but it results in a chewier texture. You can replace ⅕ of the bread flour with cornstarch to lower its gluten level.

Peking Duck Wraps (Mandarin pancakes, Peking pancakes) are a traditional Chinese ingredient that are often served alongside Peking duck but can also be used as a substitute for bao buns. They are thin, pliable wheat-flour pancakes that may be used like a burrito.

Toasting Hamburger Buns on the Stove

If you're just making a few, the best way is to toast them in a pan on the stove. Melt butter in a frying pan, making sure to coat the pan. Place sliced side of buns into the butter and let cook for one minute.

At its most basic description, a bun pan is a flat sheet of metal designed for high temperature use in the oven. Depending on its use, the flat sheet may have one or more upturned edges. Bun pans, sheet pans and baking sheets have all four edges upturned which makes them ideal for many uses in the kitchen.

The pan-fried pork bun is different from the steamed stuffed buns (known as 'baozi'), which is steamed only. The filling is savory pork and green onion with a soupy texture. Imagine crispy potstickers, soup dumplings, and fluffy bread all combined together!

Be careful not to overmix as this might make the buns hard. Using an ice cream scoop, or your hands if you are so skilled, drop the batter into the hot oil without overcrowding the pan. Once one side of the buns is lightly browned, turn and continue to fry until the buns are done.