Description
Taiwan's proud 'pan-fried meat bun', wrapping minced pork, massive cabbage, and glass noodles in fluffy fermented dough, bottom-baked crispy on a griddle. Ultimate morning street food item.
Restaurants serving Pan-fried Cabbage Bun
Researching
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
- Flour
- Cabbage
- Minced pork
- Glass noodles
- Yeast
- White pepper
- Soy sauce
Instructions
- [Authentic Recipe]
- Make fermented meat bun dough with flour/yeast.
- Wrap filling of minced cabbage, rehydrated glass noodles, a little minced pork, soy, white pepper roundly in dough.
- Arrange seamlessly on oiled griddle, pour water, cover, steam-bake.
- Finish when moisture fully evaporates and bottom is crispy golden shallow-fried.
- Based on customer preference, stab chili sauce bottle directly into the bun to inject.
Learn more Spice, substitutes, tips
Key spices
Sweet savory baked dough aroma and white pepper spice scent
Substitutes at Japanese supermarkets
Chives (twin peaks as Jiucai Shuijianbao)
Pairing
Warm soy milk、Mijiang(Peanut rice milk)
Trivia
[For Everyone] If you see a stall steaming heavily from a giant flat pan on Taiwan morning street corners, that's Shuijianbao. Fluffy top, crispy bottom, juicy inside; the 'triple crown of textures'. Strong cabbage sweetness makes it a soul food loved by everyone from kids to the elderly.
Eating tips & etiquette
[Unique Eating] Stab the sharp nozzle of Taiwan 'Tianla Jiang (sweet chili sauce)' into the fluffy skin, injecting sauce directly inside before biting!
Allergen
Wheat, Pork, Soy