南京生煎包
Golden, crispy-bottomed buns filled with juicy pork and savory broth, a classic Nanjing street food. These pan-fried delights are perfect for summer evenings, offering a satisfying crunch with every bite.
准备时间 Prep
45 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
65 分钟 min
all-purpose flour
warm water
active dry yeast
sugar
ground pork
finely chopped scallions
ginger, minced
soy sauce
shaoxing wine
sesame oil
salt
white pepper
pork broth or gelatin
for juiciness
vegetable oil
for frying
water
for steaming
black sesame seeds
for garnish
Dissolve yeast and sugar in warm water; let sit 5 minutes until foamy. Mix flour and yeast mixture to form a dough. Knead for 10 minutes until smooth. Cover and let rise in a warm place for 1 hour until doubled.
Combine ground pork, scallions, ginger, soy sauce, shaoxing wine, sesame oil, salt, white pepper, and pork broth. Mix well and refrigerate for 20 minutes.
Punch down dough and divide into 12 equal pieces. Roll each into a 4-inch circle. Place 1 tablespoon filling in center. Pleat edges to seal tightly.
Heat vegetable oil in a non-stick skillet over medium heat. Place buns pleat-side down in skillet. Cook 2 minutes until bottoms are golden.
Add water to skillet, cover immediately, and reduce heat to low. Steam for 8 minutes. Uncover and cook until water evaporates and bottoms are crispy, about 2 more minutes.
Sprinkle with black sesame seeds and serve hot.
Cooking Tips