Recipe: Delicious Pork buns

Recipe: Delicious Pork buns Delicious, fresh and tasty.

Pork buns. This classic, steamed yeast bun is filled with marinated pork, and soy and oyster sauces. Making them takes some work, but the results are most impressive. Place pork buns on individual squares of parchment paper.

Shanghai Pan-Fried Pork Buns, or shengjian bao (生煎包) / shengjian mantou (生煎馒头) in Chinese, are iconic.

Breakfast, brunch, lunch, or snack, people love them as much as the celebrated four Shanghai breakfast warriors.

The combination of umami filling dripping with juicy "soup" and the crunchy pan-fried bottoms are simply extraordinary.

You can have Pork buns using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pork buns

1. You need 325 gr of plain flour or steam bun flour.

2. It’s 200 ml of milk.

3. It’s 30 ml of oil.

4. It’s 4 gr of baking powder.

5. It’s 5 gr of instant yeast.

6. You need 50 gr of sugar.

7. It’s 1/4 teaspoon of salt.

8. You need 250 of pork mince.

9. Prepare 150 gr of mushroom cut dice.

10. You need 1/4 of brown opinion cut dice.

11. You need 1 of shallot cut dice.

12. Prepare 2 of spring onions.

13. Prepare of Sugar, oyster, fish sauce or salt (option) pepper.

14. You need 2 of eggs cut into 8 pieces.

These buns are a grab-and-go street food in China.

They were also popular in our Test Kitchens, where they earned our highest rating.

Use a multitray bamboo steamer so you can cook all the buns at one time.

To make them up to two months ahead, fill the dough, and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag.

Pork buns step by step

1. Mix the flour with salt, sugar first and then add baking powder. Mix them well before adding instant yeast. Use a fort or whisk to mix them well.

2. After that add oil and milk into it. Kneading 10mins until it becomes smooth and non stick..

3. Grease a bowl and proof the dough 60-90 mins at temperatures room until it rises double..

4. Marinate pork mice, mushroom, shallot, brown onion, spring onion with 1 tbsp sugar, oyster, fish sauce, 1teaspoon chicken stock and a bit pepper. Stir fry until it cook and add 2 tbsp of cornstarch into it.

5. After 60mins kneading again about 1min to let the air come out.

6. Cut the dough into 8 pieces and make them like balls. Leave them rest for 10mins before shaping..

7. Roll them round and thin about 15cm. Add filling and egg. Cover the filling properly.

8. Add 2tbsp of vinegar into boiled water. Steam the buns about 15-20 mins at low heat.

Steamed buns with barbecue pork filling.

Char siu bao are Chinese (specifically Cantonese) barbecue pork buns.

They are also known as cha siu bao or chashaobao.

There are two main types of these buns, steamed and baked.

The steamed bao are more common and have a puffy white exterior while the baked bao have a golden brown exterior.