Steamed Meat Buns in a Frying Pan
Steamed Meat Buns in a Frying Pan

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, steamed meat buns in a frying pan. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Steamed Meat Buns in a Frying Pan is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Steamed Meat Buns in a Frying Pan is something that I’ve loved my entire life. They are fine and they look fantastic.

To pan fry: Heat some oil in a frying pan. The name comes from how it is cooked and the method is very similar to potstickers. There are two parts to cook the buns; First, pan-fry the buns until golden with the pleated side down on a shallow oiled cooking pan. This is a delicious Pan-Fried Meat Bun recipe for all you meat-lovers out there.

To get started with this recipe, we must prepare a few ingredients. You can have steamed meat buns in a frying pan using 15 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Steamed Meat Buns in a Frying Pan:
  1. Make ready 150 grams Cake flour
  2. Make ready 2 tsp Baking powder
  3. Make ready 2 tbsp Sugar
  4. Get 1 pinch Salt
  5. Make ready 80 ml Milk
  6. Make ready 1 tbsp Sesame oil
  7. Take Filling Ingredients:
  8. Take 100 grams Ground pork
  9. Take 1/3 Japanese leek
  10. Prepare 1/2 tsp Grated ginger
  11. Make ready 1 tbsp Sake
  12. Prepare 1/2 tbsp Sesame oil
  13. Take 1/2 tsp Soy sauce
  14. Take 1/2 tsp Oyster sauce
  15. Get 1 dash Salt and pepper

Use meat that is half fat and half flesh for the most tender filling. The minced pork is seasoned with spring onion, ginger, light soy sauce, rice wine, Sichuan pepper and sesame oil, etc. In order to make the cooked filling soft and moist, you need to gradually add quite a bit of water (or even better, chicken stock) to the mixture. Knead until dough surface is smooth and elastic.

Steps to make Steamed Meat Buns in a Frying Pan:
  1. Add the flour, baking powder, sugar and salt into a bowl as you measure them, and mix well with a whisk.
  2. Add the milk and sesame oil to the dry ingredients, and roughly mix with your hand, and when they start coming together, start kneading the dough. Knead it for about 3 minutes.
  3. When everything has come together, cover the bowl with cling film to prevent it from drying out. Leave it at room temperature for about 15 minutes.
  4. While the dough is resting, make the filling. Finely chop the Japanese leek, combine it with the rest of the filling ingredients in a bowl, and knead until it becomes sticky.
  5. Lightly dust a cutting board with flour, place the dough, and roll it out into a 25 cm long baton shape. Cut it into 8 even pieces.
  6. Roll each piece into a ball. Then flatten it between your hands, and roll it out with a rolling pin into a 8 cm diameter circle as shown in the photo.
  7. Place the dough on your palm, put the filling on the dough using a spoon, and wrap it up.
  8. Heat 2/3 tablespoon of vegetable oil in a frying pan over medium heat, place the nikuman, pour 2/3 cup of water, and cover with a lid. Steam over medium heat for 3 minutes.
  9. Lower the heat to low, and steam for another 5-6 minutes. Once there is no water left in the frying pan, open the lid, and turn the heat to high for about 10 seconds to make the bottoms crispy. And they are done!
  10. The bottom of the nikuman looks like this. It's crispy, and delicious.
  11. The nikuman bun is so soft.
  12. If you add shiitake mushrooms or bamboo shoots in the filling, it will taste even more authentic.
  13. Addendum: Please use non-stick frying pan. If you use an iron frying pan, the nikuman may stick to it. (I've already experimented this.)
  14. In Step 2, if the dough is too sticky and won't come together easily, add cake flour a little at a time.
  15. I've been told that if you line the frying pan with a sheet of parchment paper when you cook the nikuman, the bottoms of nikuman won't burn too much. So please give it a try!
  16. Ready to serve and ENJOY!

In order to make the cooked filling soft and moist, you need to gradually add quite a bit of water (or even better, chicken stock) to the mixture. Knead until dough surface is smooth and elastic. Punch down dough, and spread out on a floured board. First, Chinese pan-fried steamed buns are stuffed with meat only while pan-fried steamed buns add scallops and cabbage. Second, Chinese pan-fried steamed buns are bigger than pan-fried steamed buns.

So that’s going to wrap it up for this exceptional food steamed meat buns in a frying pan recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!