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Was excited to find a forgotten recipe book on chinese buns sitting in my cupboard recently. Tried my hands on a pan-fry chinese buns recipe in there but had to make some adjustments to the water and shortening as the dough was too dry and crumbly. Recipe after adjustment :

PAN-FRIED LEEK & PORK BUN

Ingredients (A) – for the filling
2 stalks leeks, sliced thinly
400gm ground pork
– seasoned with 1 tablespoon light soya sauce, 1/2 teaspoon pepper, 1/2 tablespoon sesame oil, 1/2 tablespoon chinese cooking wine and 1 teaspoon corn starch.

Ingredients (B) – for the dough
300gm HongKong Flour
5gm Instant Yeast
5gm Double Action Baking Powder
70gm Fine Sugar
130ml to 140ml water (room temperature)
6gm shortening

Ingredients (C) – for garnishing
some toasted sesame seeds
some chopped spring onions

Method

1) Dissolve 1 teaspoon cornstarch in 30ml water and set aside. Heat 1 tablespoon cooking oil and stir-fry leek until soft. Add ground pork and combine well. Taste and add more seasoning if required. Thicken with cornstarch mixture and cook till done. Set aside to cool.

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2) Put Ingredients (B) in a mixing bowl. Combine and knead to form a smooth and pliable dough. Next, knead dough into a long strip and divide into 18 equal portions.

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3) Roll each portion into a ball and flattened to a round sheet with a rolling pin. Wrap in filling, fold around the edges to seal and then flatten buns lightly with hand (see picture). Leave to rise for 30 mins.

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To cook the buns, the recipe book indicated to steam the buns on high for 5 mins and then to pan-fry both sides until golden.  I skipped the steaming part and put the buns right away onto the stove to cook.  However if you prefer steamed buns to pan-fry ones, simply steam the buns for 8-9 mins until done.

5) For pan-fried buns, brush a non-stick pan with some cooking oil and heat it up on high. When the pan is very hot, lower flame and place the buns gently onto the pan. Leave it to cook on gently heat until lightly golden on the underside. At this point of time, pour 20ml of hot water into the pan and cover immediately. Leave the buns to ‘steam’ for 1-2 mins (this step is important to allow the hot steam to cook & fluff up the dough). Remove the cover and flip the buns over to cook on the other side until golden. Sprinkle some sesame seeds and spring onions on top of the buns. Serve warm.

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Great as a any-time-of-the-day snack!

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Sweet dough with savoury stuffing - Yum!

Sweet dough with savoury stuffing – Yum!

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