Skillet Pork Buns (Shuijianbao) Recipe by さっちん７７
This recipe is translated from Cookpad Japan. See original: フライパンで♪肉まん(水煎包) Skillet Pork Buns (Shuijianbao) Cooking Instructions 1 In a bowl, combine the flour, sugar, salt, and dry yeast. Mix well. Add the warm water and knead until the dough comes together. Cover the bowl with plastic wrap and let it rest for about 30 minutes to rise. 2 While the dough is resting, make the filling. Mix all the ingredients marked with * together and knead well. Divide the filling into 12 equal portions. 3 Divide the rested dough into 12 equal pieces. 4 Roll each piece into a circle about 3 inches (8cm) in diameter. Place a portion of filling in the center and pleat the edges to seal the bun. Pinch the top closed. (No need to be perfect—just seal as you like.) 5 (Optional step) For a more authentic look, brush the top of each bun with a mixture of flour and water, then sprinkle with chopped green onions or sesame seeds. 6 After shaping, let the buns rest for 10-15 minutes. Heat 1-2 tablespoons of oil in a skillet over medium heat. Arrange the buns in the pan with a little space between them. 7 When the bottoms are golden brown, add enough water to come just under 1/2 inch (about 1cm) up the sides of the buns. Cover and steam-fry for 3-5 minutes. When the water has evaporated and the bottoms are crisp again, they're ready to serve! 1 In a bowl, combine the flour, sugar, salt, and dry yeast. Mix well. Add the warm water and knead until the dough comes together. Cover the bowl with plastic wrap and let it rest for about 30 minutes to rise. 1 In a bowl, combine the flour, sugar, salt, and dry yeast. Mix well. Add the warm water and knead until the dough comes together. Cover the bowl with plastic wrap and let it rest for about 30 minutes to rise. 2 While the dough is resting, make the filling. Mix all the ingredients marked with * together and knead well. Divide the filling into 12 equal portions. 2 While the dough is resting, make the filling. Mix all the ingredients marked with * together and knead well. Divide the filling into 12 equal portions. 3 Divide the rested dough into 12 equal pieces. 3 Divide the rested dough into 12 equal pieces. 4 Roll each piece into a circle about 3 inches (8cm) in diameter. Place a portion of filling in the center and pleat the edges to seal the bun. Pinch the top closed. (No need to be perfect—just seal as you like.) 4 Roll each piece into a circle about 3 inches (8cm) in diameter. Place a portion of filling in the center and pleat the edges to seal the bun. Pinch the top closed. (No need to be perfect—just seal as you like.) 5 (Optional step) For a more authentic look, brush the top of each bun with a mixture of flour and water, then sprinkle with chopped green onions or sesame seeds. 5 (Optional step) For a more authentic look, brush the top of each bun with a mixture of flour and water, then sprinkle with chopped green onions or sesame seeds. 6 After shaping, let the buns rest for 10-15 minutes. Heat 1-2 tablespoons of oil in a skillet over medium heat. Arrange the buns in the pan with a little space between them. 6 After shaping, let the buns rest for 10-15 minutes. Heat 1-2 tablespoons of oil in a skillet over medium heat. Arrange the buns in the pan with a little space between them. 7 When the bottoms are golden brown, add enough water to come just under 1/2 inch (about 1cm) up the sides of the buns. Cover and steam-fry for 3-5 minutes. When the water has evaporated and the bottoms are crisp again, they're ready to serve! 7 When the bottoms are golden brown, add enough water to come just under 1/2 inch (about 1cm) up the sides of the buns. Cover and steam-fry for 3-5 minutes. When the water has evaporated and the bottoms are crisp again, they're ready to serve! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini