Crispy Shanghai Pork Buns (脆皮上海肉包)
脆皮上海肉包 (Crispy Shanghai Pork Buns) is a popular dish in Haipai Cuisine, known for its crispy exterior and savory pork filling.
Ingredients
- 500g pork belly, minced
- 2 cups all-purpose flour
- 1/2 cup warm water
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/4 cup green onions, finely chopped
- 1/4 cup ginger, minced
- 1/4 cup vegetable oil
Instructions
- In a bowl, mix the minced pork with soy sauce, oyster sauce, sugar, sesame oil, white pepper, green onions, and ginger. Let it marinate for 15 minutes.
- Prepare the dough by mixing the flour with warm water. Knead until smooth, then cover and let it rest for 20 minutes.
- Divide the dough into 12 equal pieces and roll each piece into a small circle. Place a spoonful of the marinated pork in the center of each circle, then gather the edges and pinch to seal.
- Heat vegetable oil in a pan over medium heat. Place the buns in the pan, seam side down, and cook until the bottom is golden brown.
- Add 1/2 cup of water to the pan, cover, and steam for 15 minutes until the buns are cooked through.
- Uncover the pan and continue cooking until the bottom is crispy and golden brown.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 12g
- Fat
- 10g
- Carbohydrates
- 25g
Supplies
Mixing bowl Pan Cover for steaming
Tools
Knife Cutting board Rolling pin
Serving suggestions
Serve the crispy Shanghai pork buns with a side of soy sauce for dipping.
Tips & tricks
For extra crispiness, you can brush the buns with a little oil before steaming and frying.
Cost
$15