Ruth Wang's recipe for quick pan-fried pork buns (生煎包)

This recipe makes 40 baos

 

Ingredients

 

Filling

GROUP A

• 1 lb. ground pork

• 4 tbsp soy sauce

• 4 tbsp sesame oil

• 3 tbsp cream sherry

• 3 tbsp peanut oil (or other neutral oil)

• 2 tbsp minced ginger

• 2 tbsp oyster sauce (real or vegetarian)

• 1 tbsp sugar (white sugar is fine, doesn't have to be fancy)

• 1 tbsp corn starch

• 1 tsp white pepper

• Optional: a pinch of MSG 

 

GROUP B

• 3 stalks of green onion, thinly sliced

• 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) 

• About 1 tbsp salt (for salting the napa to reduce water content)

• 4 tbsp of peanut or neutral oil for frying

• 3/4 cup of water

•  

Wrapper

• 4 tubes of Great Value biscuit dough from Walmart (see image). This is the preferred brand because it has very little oil. 

• 1/2 cup of flour for dusting

 

Equipment

• colander

• cheesecloth, paper towels, or cloth towel for squeezing the napa

• 2 large mixing bowls

• bread board or clean countertop/table

• rolling pin

• large frying pan with a lid