Pan-Fried Pork Buns with Premium Pork

Cooking StepsHow to cook Pan-Fried Pork Buns with Premium Pork step by step

Cooking Process

1. 
   Step 1 Detail

   Use premium pork with a 3:7 fat-to-lean ratio. Mince the meat finely. Make scallion-ginger water by soaking chopped scallions and ginger in water. Place the meat and all seasonings (except scallion-ginger water) into a stand mixer, ready to mix the filling.

2. 
   Step 2 Detail

   Add the scallion-ginger water to the meat filling in small batches, mixing well each time. Beat on speed 7 for 5–6 minutes until the filling is well-combined and sticky. Refrigerate the filling for a while — it will be easier to wrap when chilled.

3. 
   Step 3 Detail

   This is what the scallion-ginger water looks like.

4. 
   Step 4 Detail

   Now make the dough: add flour, milk, and yeast to the stand mixer. Knead on speed 3 for 6 minutes until smooth.

5. 
   Step 5 Detail

   At room temperature (~20°C), let the dough ferment for 25 minutes. Then punch down, divide into portions — about 20g each — and roll into round wrappers.

6. 
   Step 6 Detail

   Wrap the pork filling in the dough wrappers.

7. 
   Step 7 Detail

   The finished buns are small and adorable.

8. 
   Step 8 Detail

   After wrapping, let the buns rest and proof for another 10 minutes.

9. 
   Step 9 Detail

   Heat a flat-bottomed pan and add a little oil. Pan-fry the buns over medium heat until the bottoms are golden brown. Then add water to about 1/3 the height of the buns, cover with a lid, and continue cooking over medium-low heat. Keep moving the pan around for even heating. Once the water has evaporated, remove the lid and sprinkle with black sesame seeds and chopped scallions. The buns are juicy and the filling is tender — small and cute!

10. 
    Step 10 Detail

    The bottoms are golden and crispy.

11. 
    Step 11 Detail

    Thanks to the scallion-ginger water and pork skin aspic, the buns are incredibly juicy and flavorful!

12. 
    Step 12 Detail

    A close-up of the rich broth inside.