南京街头生煎包
These pan-fried pork buns are a classic Nanjing street food, with a crispy bottom and juicy filling. Perfect for summer nights, they are served hot from the pan at bustling night markets.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
45 分钟 min
all-purpose flour
warm water
active dry yeast
sugar
ground pork
soy sauce
Shaoxing wine
ginger, minced
green onion, chopped
salt
white pepper
vegetable oil
water
for steaming
sesame seeds
toasted
Dissolve yeast and sugar in warm water; let stand 5 minutes until foamy. Mix flour and yeast water to form a dough. Knead for 5 minutes, cover, and let rise for 1 hour.
Combine ground pork, soy sauce, Shaoxing wine, ginger, green onion, salt, and white pepper. Mix well and refrigerate.
Divide dough into 12 equal pieces. Flatten each into a disc, place a spoonful of filling in the center, and pleat to seal.
Heat oil in a non-stick skillet over medium heat. Place buns pleat-side down, cook 2 minutes until bottoms are golden.
Add water to the skillet, cover immediately, and steam for 8 minutes until water evaporates.
Uncover and fry until bottoms are crispy. Sprinkle sesame seeds and serve hot.
Cooking Tips