This Pan-fried bus actually is one of my favorite Taiwanese night market food. Normally, it has two flavors: pork and beef. Still remember how much I enjoy eating them in the night market when I was in Taiwan. And my favorite part is drinking the soup inside of the bun while eating it! Such a grateful moment!
So, I’m going to share this special moment with you! Let’s see what we need to prepare to make is wonderful dish.
Makes 10 buns
- 180 gm all purpose flour
- 6 Tbsp hot water, about 80C
- 3 Tbsp cold water
- 170 gm Green onion or Chinese chives (available at Asian grocery stores)
- 160 gm minced pork (or beef)
Seasoning for minced pork:
- 1 Tbsp light soy sauce
- 3 tsp water
- 1/2 tsp chicken stock powder
- 1 tsp white wine
- Pinch of salt, to taste
- dash of Sesame Oil
- pinch of white pepper
- 1 tsp minced ginger (sliced)
- Dry Shrimps (optional)
For the soup inside of the bums
120ml of Chicken Broth
Half package (3.6g) of Gelatin Unflavored powder
20ml of room temperature water
Method (making soup inside of the bums)
Step1: Heat the chicken broth until boil
Step2: Dissolve the gelatin powder into the cold water for 1 mins
Step3: Add hot chicken broth and stir until gelatin completely dissolves, about 5 mins.
Step4: Refrigerate until firm, Cut it into the small squire and set aside.
Method (seasoning the meat)
Step1: Slice the green onion & ginger and blend them into the ground pork.
Step 2: Add white pepper, cooking white wine, soy souse, chicken powder, salt, and Sesame Oil into the Step1.
Step 3: Add water into the meat blend it until the meat fully absorbed.
Step 4: Add the chicken jam we just made, evenly blend them together and put it back to Refrigerator for at least 30 mins.
Method (making the bum skin)
- Sift flour into a big bowl. Add 6 tablespoons of 80C hot water into the flour. Use a spatula to mix well and create some little flour crumbs
- Add 1 tablespoon of cold water at a time into the flour. Use hand to knead the dough until the surface is not sticky. Place dough inside and covered with a damp towel. Let sit for 30 minutes.
- Turn the dough onto a lightly floured surface and knead a few times until smooth. Roll and stretch the dough out into a long strip, about 1 1/2 inches in thickness. Divide into 10 equal parts. Roll each part into a small ball. Lightly flatten with your palm and roll out into a thin, even round using a rolling pin. Wrap a heaped teaspoon of filling in the center. Seal the edge (Trim excess dough on the seal if you like, it tastes and looks better then.) with the seal facing up.
- Heat non-stick frying pan over medium heat. Add 2 tablespoons of oil. Place wrapped pork buns in a single layer without touching with each other. Fry them until both sides are light brown.
Note: you can store the the pork bums by putting them into the freezer.
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