PAN FRIED PORK BUNS

Serves 1
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Directions

  1. 1Place flour into a mixing bowl, add salt, baking soda, and yogurt.
  2. 2Place flour into a mixing bowl, add salt, baking soda, and yogurt.
  3. 3Place flour into a mixing bowl, add salt, baking soda, and yogurt.
  4. 4Mix into a shaggy dough, then move to a work surface.
  5. 5Mix into a shaggy dough, then move to a work surface.
  6. 6Mix into a shaggy dough, then move to a work surface.
  7. 7Flour and knead the dough aggressively for 10 minutes.
  8. 8Flour and knead the dough aggressively for 10 minutes.
  9. 9Flour and knead the dough aggressively for 10 minutes.
  10. 10Oil a clean container, place the kneaded dough in it, cover, and let it rest for 30 minutes.
  11. 11Oil a clean container, place the kneaded dough in it, cover, and let it rest for 30 minutes.
  12. 12Oil a clean container, place the kneaded dough in it, cover, and let it rest for 30 minutes.
  13. 13In a ripping hot oiled pan, add your protein of choice.
  14. 14In a ripping hot oiled pan, add your protein of choice.
  15. 15In a ripping hot oiled pan, add your protein of choice.
  16. 16Season with black pepper, salt, and sugar.
  17. 17Season with black pepper, salt, and sugar.
  18. 18Season with black pepper, salt, and sugar.
  19. 19Cook for two minutes, then add ginger, garlic, and white pepper.
  20. 20Cook for two minutes, then add ginger, garlic, and white pepper.
  21. 21Cook for two minutes, then add ginger, garlic, and white pepper.
  22. 22Add light chili oil and sesame oil.
  23. 23Add light chili oil and sesame oil.
  24. 24Add light chili oil and sesame oil.
  25. 25Cook for a further two minutes and remove from heat.
  26. 26Cook for a further two minutes and remove from heat.
  27. 27Cook for a further two minutes and remove from heat.
  28. 28Separate the dough into balls that comfortably fit in your inner palm.
  29. 29Separate the dough into balls that comfortably fit in your inner palm.
  30. 30Separate the dough into balls that comfortably fit in your inner palm.
  31. 31Cover and set aside the dough balls.
  32. 32Cover and set aside the dough balls.
  33. 33Cover and set aside the dough balls.
  34. 34Roll your dough flat and add finely chopped scallion, continuing to fold until evenly incorporated.
  35. 35Roll your dough flat and add finely chopped scallion, continuing to fold until evenly incorporated.
  36. 36Roll your dough flat and add finely chopped scallion, continuing to fold until evenly incorporated.
  37. 37Roll your dough ball approximately one centimeter thick (the size of a pancake just bigger than your palm).
  38. 38Roll your dough ball approximately one centimeter thick (the size of a pancake just bigger than your palm).
  39. 39Roll your dough ball approximately one centimeter thick (the size of a pancake just bigger than your palm).
  40. 40Insert your filling.
  41. 41Insert your filling.
  42. 42Insert your filling.
  43. 43Fold the corners of the center of your patty, repeat all around, and pinch the top if required.
  44. 44Fold the corners of the center of your patty, repeat all around, and pinch the top if required.
  45. 45Fold the corners of the center of your patty, repeat all around, and pinch the top if required.
  46. 46Brush your cake lightly with water and then cover with sesame seeds.
  47. 47Brush your cake lightly with water and then cover with sesame seeds.
  48. 48Brush your cake lightly with water and then cover with sesame seeds.
  49. 49In a hot oiled pan, fry until golden.
  50. 50In a hot oiled pan, fry until golden.
  51. 51In a hot oiled pan, fry until golden.
  52. 52Add a tablespoon of water and cover to steam.
  53. 53Add a tablespoon of water and cover to steam.
  54. 54Add a tablespoon of water and cover to steam.
  55. 55Continue adding small amounts of water until the cake is adequately steamed or soft.
  56. 56Continue adding small amounts of water until the cake is adequately steamed or soft.
  57. 57Continue adding small amounts of water until the cake is adequately steamed or soft.
  58. 58Dress with chili oil and freshly chopped green onions.
  59. 59Dress with chili oil and freshly chopped green onions.
  60. 60Dress with chili oil and freshly chopped green onions.

Ingredients

  • 300 g minced meat
  • 300 g minced meat
  • 300 g minced meat
  • 650 g flour
  • 650 g flour
  • 650 g flour
  • 520 g full fat yoghurt
  • 520 g full fat yoghurt
  • 520 g full fat yoghurt
  • 2 tspn baking soda
  • 2 tspn baking soda
  • 2 tspn baking soda
  • 6 g salt
  • 6 g salt
  • 6 g salt
  • 2 tbsp light soy
  • 2 tbsp light soy
  • 2 tbsp light soy
  • 4 cm ginger
  • 4 cm ginger
  • 4 cm ginger
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • chili oil
  • chili oil
  • chili oil
  • black pepper
  • black pepper
  • black pepper
  • 1 bunch green onions
  • 1 bunch green onions
  • 1 bunch green onions
  • unroasted sesame seeds
  • unroasted sesame seeds
  • unroasted sesame seeds
  • oil for frying
  • oil for frying
  • oil for frying
  • white pepper
  • white pepper
  • white pepper
  • sesame oil
  • sesame oil
  • sesame oil

Equipment

mixing bowlclean containeroiled panknifetongs

Tips

  • You can make these buns in batches and freeze them for later.
  • These are great for when you are hungover or too tired to cook.