Description
A national Taiwanese B-grade gourmet where fluffy fermented dough encloses a pork or cabbage filling, pan-fried with water and generous oil to create a crispy bottom and fluffy top.
Restaurants serving Shuijianbao (Pan-fried Pork Buns)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- All-purpose flour
- Minced pork
- Cabbage
- Yeast
- White sesame
- Sesame oil
Instructions
- [Authentic Recipe]
- Knead all-purpose flour, yeast, sugar, and warm water into a dough and let rise until fluffy.
- Knead minced pork with massive chopped cabbage (or chives), scallions, ginger, soy sauce, sesame oil, and white pepper. Taiwanese Shuijianbao features plenty of sweet vegetables.
- Divide dough slightly larger than Xiaolongbao, wrap the filling generously, and seal round (or leaf-shaped).
- Heat plenty of oil in a giant flat pan, arrange buns closely together.
- Once bottoms lightly brown, vigorously pour 'flour-water slurry (or just water)' until the bottom is covered, immediately cover with a thick wooden lid, and steam-fry on high.
- When water evaporates and it starts crackling, open lid and fry until bottoms are crispy and golden. Sprinkle white sesame.
Learn more Spice, substitutes, tips
Key spices
Sesame oil and White pepper
Substitutes at Japanese supermarkets
Store-bought meat buns (pan-fried as arrangement)
Pairing
Cold Soy Milk
Trivia
[Trend] A hugely popular snack with lines from morning to night market. Thicker dough than Xiaolongbao, offering a blissful hybrid texture of a 'fluffy meat bun' and 'crispy potsticker'.
Eating tips & etiquette
[Unique Eating] Pierce the crust directly with the nozzle of the sweet/spicy 'special chili sauce' bottle provided at the stall, inject the sauce inside, and bite in!
Allergen
Wheat, Pork, Soy, Sesame