[Curry Pan-Fried Bun] Textbook-level meat bun, guaranteed success!
Pan-fried buns originate from Northern China, and Shanghai bakers adapted the recipe with local flavors, creating this curry-flavored style. Today, let's discuss how to make Shanghai-style curry pan-fried buns at home. These buns, made with leavened dough, are about half the size of a fist, crispy and fragrant on both sides. The bun skin is thick but soft, soaking up curry juices, while the filling is fresh, fragrant, and crunchy, making it irresistibly appealing!
Ingredients
Steps
Prepare the dough: Make a well in the all-purpose flour, add yeast and sugar, then add water gradually to mix until crumbly, knead into a smooth dough, cover with a damp cloth, and let rest for 15 minutes at room temperature (around 25°C);
Make curry oil: Heat the pan until smoking, add lard, let it melt, then add minced onion and stir-fry until it turns white. Add curry powder, stir evenly, and let cool for later use;
Prepare the filling: Add salt, sugar, and dark soy sauce to the minced pork shoulder, mix to combine, and gradually add ginger water in portions. Mix each time until absorbed before adding the next. Add minced cabbage, mix evenly, then add the curry oil, mix thoroughly, and refrigerate for 30 minutes;
Shape the buns: Slightly knead the rested dough to deflate, divide into 8 portions, each weighing around 35g, and roll each into a dough skin approximately 10cm in diameter. Place about 30g of filling in each skin;
Pan-fry the buns: Mix wheat starch with water to prepare a batter for crispy coating. Add oil to the cold pan, place the buns seam-side down, turn on the heat, pan-fry until the edges become firm, then add the batter, cover the lid, and rotate the pan until the water dries up and the bottom turns golden. Open the lid, flip the buns, and cook the other side until golden.