南京街头生煎包
These pan-fried pork buns are a popular street food in Nanjing, especially during summer nights. The buns have a crispy golden bottom and juicy pork filling, often served with vinegar and chili oil.
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, grated
green onions, finely chopped
white pepper
vegetable oil
water
for steaming
black vinegar
for serving
chili oil
for serving (optional)
Dissolve yeast and sugar in warm water; let stand 5 minutes until frothy. Mix flour and yeast water to form a dough. Knead for 5 minutes, cover, and let rise for 1 hour until doubled.
Combine ground pork, soy sauce, Shaoxing wine, ginger, green onions, and white pepper. Mix well and set aside.
Punch down dough and divide into 12 pieces. Roll each into a circle about 4 inches wide. Place a spoonful of filling in the center, gather edges, and pleat to seal. Place buns seam-side down.
Heat oil in a non-stick skillet over medium heat. Arrange buns in the skillet, flat side down. Cook for 2-3 minutes until bottoms are golden brown.
Carefully add water to the skillet, cover immediately, and steam for 8-10 minutes until water evaporates and buns are cooked through.
Uncover and cook another 1-2 minutes to crisp the bottoms. Serve hot with black vinegar and chili oil.
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