Pan Fried Shanghai Pork Buns 煎猪肉包子

We're riding the pork bun train these past couple weeks between char siu baos, and now this Shanghainese version of carb and porky goodness! This first time trying this in a restaurant was a pleasant (and kinda painful honestly) experience biting into a steaming bun straight out of the kitchen, and burning the roof of my mouth with scorching hot soup broth. First degree burns aside, it was definitely rich in meaty flavor! Now I won't lie and say this recipe has the exact same flavor profile only because it doesn't involve making a proper bone broth using pork bones and skin for the aspic (otherwise known as the pork gelatin mixed into the filling to create the soup once steamed). However, it's still delicious and definitely worth a try for beginners or anyone short on time. Serve it with Chinese black vinegar and a few thin slices of ginger and you're good to go! Just make sure to let it cool for a minute (but not too long!) and your mouth will thank me later :)

Bun dough:
2 cups (240 g) all purpose flour
1 teaspoon (3.5 g) yeast
1 tsp (4 g) sugar
1 teaspoon (5 g) baking powder
144 mL (1/2 cup plus 2 tablespoons) warm water

Combine dry ingredients in a large bowl. Add warm water and stir until all the flour is moistened. Knead for 5-7 minutes until mostly smooth. Cover and set aside.

Quick and easy soup gelatin:
1 cup chicken broth
2-4 tablespoons of reserved mushroom water (can adjust quantity based on preference)
1 packet unflavored gelatin

Soak 1 cup of dried shiitake mushrooms in hot boiling water. Once mushrooms are softened, remove and squeeze out any remaining liquid. Place 2-4 tablespoons of reserved mushroom water in a small saucepan. Add chicken broth. Boil on medium heat until reduced by half. You should have a total of about 1/2 cup of liquid after boiling. Remove from heat and stir in gelatin powder until dissolved. Refrigerate until firm then cut into small chunks and set aside.

Pork Filling:
1/2 lb. ground pork
1 cup rehydrated shiitake mushrooms, finely diced
3 tablespoons finely chopped garlic chives
3 tablespoons minced cilantro
2 teaspoons finely minced ginger
1 garlic clove, finely minced
pinch of salt (optional)
1-1/2 tablespoons oyster sauce
2 tablespoons Chinese cooking wine
1 tablespoon soy sauce (I used a light version)
1/2 teaspoon toasted sesame oil
white pepper to taste

Vigorously stir all ingredients together using chopsticks until mixture is a paste-like consistency. This will take some time so be patient until the pork looks similar to the one shown in the video. Add gelatinized chicken broth and stir until evenly incorporated.

For making the buns, divide dough into 6-8 pieces (depends on how small or large you want to make your buns). Roll into a sphere and set aside to rest for 10 minutes (covered to prevent dough from drying out). Roll dough ball as shown in video. Fill with 1 tablespoon of pork filling and crimp to seal the bun closed. At this point, buns can be cooked immediately in a skillet with about 1/4 cup of vegetable oil, or if making a large batch, can be frozen while raw and cooked immediately out of the freezer. If cooking immediately, heat pan over medium flame until oil is hot and shimmering. Fry buns until golden brown on the underside (make sure to check periodically). Once golden, add water half way up the sides of the buns. Cover a steam for additional 10 minutes or until buns have risen and water has evaporated. Serve hot and enjoy!

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