Pan-fried Chinese pork buns (生煎包) are a popular street food originating in Shanghai, China. These buns are known for their golden, slightly crispy crust on the bottom and soft, fluffy texture on the top.

The secret to their juiciness: water

Adding water is a key technique in making these pork buns juicy and bursting with flavour. The cooking process involves a combination of steaming and pan-frying, which allows the buns to retain moisture while crisping up at the bottom.

First, the buns are fried in a hot pan with a drizzle of oil. After a few minutes, add water and cover the pan. The steam will help cook the pork filling and also keep the buns soft and moist. The water evaporates as the buns continue to cook in the pan, leaving the bottom of the buns in direct contact with the pan. This direct contact results in a crispy, golden brown crust.

The pan-frying and steaming process creates a two-texture experience – a juicy and tender top from the steaming, and a crispy and flavourful bottom from the pan-frying.

Ingredients

Makes 10

Dough

200 g plain flour
110 ml water
½ teaspoon instant yeast  
1½ teaspoon sugar
1 teaspoon vegetable oil

Filling

200 g pork mince
100 g chives, spring onion or leek, rinsed and chopped

Marinade

1 tablespoon light soy sauce
½ teaspoon sugar
1 teaspoon cornflour
2 teaspoon water
½ teaspoon white pepper
½ teaspoon salt

Method

1. Add all marinade ingredients and chives to the pork mince, mix well.
2. Cover with cling film and marinate in the fridge for 30 minutes.
3. In a large bowl, mix water and yeast, then add sugar, salt and oil. Add the flour and bring together into a rough dough.
4. Tip it onto a clean work surface and knead until you have a smooth, non-sticky dough. Shape it into a ball and put in an oiled bowl.
5. Cover in cling film and let rest for 10 minutes.  
6. Tip the dough onto a clean work surface and divide it into 10 portions. Shape them into little golf balls and flatten them into round discs, keeping the edges slightly thinner than the centre.
7. Put filling in the middle of the round discs with a spoon. Fold the edges of the disc up and around the filling, pleating to seal it at the top. Let rest for 10 minutes at room temperature.  
8. Heat a little vegetable oil on medium-high heat and pan-fry the buns for 2-3 minutes.
9. Add about 1½cm of water and cover with a lid and cook until all the water has evaporated and the buns’ bottom is nicely browned. Serve hot.

Do you like these pork buns? Share with me in the comments below 🙂

Janice xx