Recipe of Quick Steamed Meat Buns in a Frying Pan - Free Download

Steamed Meat Buns in a Frying Pan. To pan fry: Heat some oil in a frying pan. The name comes from how it is cooked and the method is very similar to potstickers. There are two parts to cook the buns; First, pan-fry the buns until golden with the pleated side down on a shallow oiled cooking pan.

To pan fry: Heat some oil in a frying pan. This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight.

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, steamed meat buns in a frying pan. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

To pan fry: Heat some oil in a frying pan. The name comes from how it is cooked and the method is very similar to potstickers. There are two parts to cook the buns; First, pan-fry the buns until golden with the pleated side down on a shallow oiled cooking pan.

Steamed Meat Buns in a Frying Pan is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They're nice and they look fantastic. Steamed Meat Buns in a Frying Pan is something which I've loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have steamed meat buns in a frying pan using 15 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Steamed Meat Buns in a Frying Pan:

1. Prepare 150 grams of Cake flour.
2. Prepare 2 tsp of Baking powder.
3. Prepare 2 tbsp of Sugar.
4. Prepare 1 pinch of Salt.
5. Take 80 ml of Milk.
6. Prepare 1 tbsp of Sesame oil.
7. Prepare of Filling Ingredients:.
8. Make ready 100 grams of Ground pork.
9. Get 1/3 of Japanese leek.
10. Make ready 1/2 tsp of Grated ginger.
11. Take 1 tbsp of Sake.
12. Take 1/2 tbsp of Sesame oil.
13. Get 1/2 tsp of Soy sauce.
14. Get 1/2 tsp of Oyster sauce.
15. Prepare 1 dash of Salt and pepper.

Use meat that is half fat and half flesh for the most tender filling. The minced pork is seasoned with spring onion, ginger, light soy sauce, rice wine, Sichuan pepper and sesame oil, etc. In order to make the cooked filling soft and moist, you need to gradually add quite a bit of water (or even better, chicken stock) to the mixture. Knead until dough surface is smooth and elastic.

Instructions to make Steamed Meat Buns in a Frying Pan:

1. Add the flour, baking powder, sugar and salt into a bowl as you measure them, and mix well with a whisk..
2. Add the milk and sesame oil to the dry ingredients, and roughly mix with your hand, and when they start coming together, start kneading the dough. Knead it for about 3 minutes..
3. When everything has come together, cover the bowl with cling film to prevent it from drying out. Leave it at room temperature for about 15 minutes..
4. While the dough is resting, make the filling. Finely chop the Japanese leek, combine it with the rest of the filling ingredients in a bowl, and knead until it becomes sticky..
5. Lightly dust a cutting board with flour, place the dough, and roll it out into a 25 cm long baton shape. Cut it into 8 even pieces..
6. Roll each piece into a ball. Then flatten it between your hands, and roll it out with a rolling pin into a 8 cm diameter circle as shown in the photo..
7. Place the dough on your palm, put the filling on the dough using a spoon, and wrap it up..
8. Heat 2/3 tablespoon of vegetable oil in a frying pan over medium heat, place the nikuman, pour 2/3 cup of water, and cover with a lid. Steam over medium heat for 3 minutes..
9. Lower the heat to low, and steam for another 5-6 minutes. Once there is no water left in the frying pan, open the lid, and turn the heat to high for about 10 seconds to make the bottoms crispy. And they are done!.
10. The bottom of the nikuman looks like this. It's crispy, and delicious..
11. The nikuman bun is so soft..
12. If you add shiitake mushrooms or bamboo shoots in the filling, it will taste even more authentic..
13. Addendum: Please use non-stick frying pan. If you use an iron frying pan, the nikuman may stick to it. (I've already experimented this.).
14. In Step 2, if the dough is too sticky and won't come together easily, add cake flour a little at a time..
15. I've been told that if you line the frying pan with a sheet of parchment paper when you cook the nikuman, the bottoms of nikuman won't burn too much. So please give it a try!.

Punch down dough, and spread out on a floured board. First, Chinese pan-fried steamed buns are stuffed with meat only while pan-fried steamed buns add scallops and cabbage. Second, Chinese pan-fried steamed buns are bigger than pan-fried steamed buns. Third, Chinese pan- fried steamed buns are sprinkled with black and white sesame on the top but pan-fried steamed buns have no sesame at all. After waiting, open the lid and sprinkle with sesame seeds and shallots.

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