Ingredients List
Ruth Wang's recipe for quick pan-fried pork buns (生煎包)
This recipe makes 40 baos
Ingredients
Filling
GROUP A
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1 lb. ground pork
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4 tbsp soy sauce
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4 tbsp sesame oil
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3 tbsp cream sherry
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3 tbsp peanut oil (or other neutral oil)
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2 tbsp minced ginger
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2 tbsp oyster sauce (real or vegetarian)
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1 tbsp sugar (white sugar is fine, doesn't have to be fancy)
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1 tbsp corn starch
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1 tsp white pepper
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Optional: a pinch of MSG
GROUP B
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3 stalks of green onion, thinly sliced
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8 large leaves of napa cabbage, washed. If you're using the smaller, inner leaves, make sure you're using the equivalent of one large, outer leaf. (After salting & squeezing, you should have about 1 & 1/8 cup of diced napa)
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About 1 tbsp salt (for salting the napa to reduce water content)
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4 tbsp of peanut or neutral oil for frying
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3/4 cup of water
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Wrapper
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4 tubes of Great Value biscuit dough from Walmart (see image). This is the preferred brand because it has very little oil.
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1/2 cup of flour for dusting
Equipment
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colander
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cheesecloth, paper towels, or cloth towel for squeezing the napa
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2 large mixing bowls
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bread board or clean countertop/table
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rolling pin
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large frying pan with a lid
