8



250g
1
2
140ml
1



200g
50g
() 1
1
1
1/2
1
1/3

2

80ml
() 1







1.

2.10

3.

4.(2)812cm

5.(3)

6.(5)3-4

7.8-10

8.

9.



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Pan-Fried Pork Buns
PanBaozi
Servings: 8

INGREDIENTS
Dough
250 grams flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon sugar
Pinch of kosher salt
140 milliliters lukewarm water
1 tablespoon sesame oil

Filling
200 grams minced pork
50 grams Japanese leek, chopped
1 teaspoon grated ginger
1 tablespoon sake
1 teaspoon sugar
tablespoon soy sauce
1 teaspoon sesame oil
teaspoon kosher salt

Assembly
3 tablespoons sesame oil, divided
80 milliliters lukewarm water
Sliced green onions, for garnish
Sesame seeds, for garnish

Sauce
tablespoon vinegar
1 tablespoon soy sauce

PREPARATION
Make the dough: Sift the flour and baking powder into a large bowl. Add the sugar and salt and stir to combine.
Add the water a bit at a time, mixing with your hands to bring the dough together. Add the sesame oil and work into the dough. Cover with plastic wrap and let the dough rest for 10 minutes at room temperature.
On a lightly floured surface, turn out the dough and divide into 8 pieces. Shape each piece into a ball, then roll out to a 12-centimeter-wide round with a rolling pin.
Add 1 tablespoon of filling to the center of each dough round, then pinch to close at the top. Twist the pleats to tighten and slightly flatten the bottoms.
Heat 2 tablespoons of sesame oil in a medium pan over medium heat. Add the dumplings and cook for 3 minutes, until browned.
Reduce the heat to low, pour in the water, cover, and steam for 8-10 minutes, until the water has evaporated.
Pour the remaining tablespoon of sesame oil around the edges of the pan and fry the dumplings until crisp on the bottoms.
Invert the dumplings from the pan onto a serving plate and sprinkle with green onions and sesame seeds. Serve with the sauce for dipping.
Enjoy!