Thanks for writing such an easy-to-follow recipe, Wei! Cook another 30 seconds or so to crisp up. Hope this helps. Just remember to securely seal the top if you prefer the latter to avoid any juice leaking from the filling. However, there are some other items that deserve your attention. This site uses Akismet to reduce spam. 06.14.18 Recipes. So happy to hear that Rita. If not, you’ll need longer time for proofing. Broil with a dollop of butter on top and about 1/4 inch of 50/50 lemon juice/water in the bottom of the pan. She fried all sorts of fish, from very small to big ones . Thank you for your interest in my recipes. 3. There are five steps to follow: 1. Knead for 5 minutes or so on lowest speed. I wonder if your measurement of flour was accurate enough. Serve with steamed rice. Stir-fry for 1 min till evenly mixed. Of course, you can make Sheng Jian Bao with juice inside if you wish. I’m attempting to make your Sheng Jian Bao recipe today. Hi Wei, this recipe looks fantastic. Sheng Jian Bao: Pan-fried pork buns (生煎包). Disclaimer: The flavour was still good and it came out perfect! You will find the links there. Tasty, moist pork wrapped with half-soft, half-crispy dough, Shanghai pan-fried pork buns, traditionally served as breakfast, make a great party food. Place a large skillet on the stove, on medium heat, and pour vegetable oil in it, approximately 2 inches deep. Hi Wei, I have a question how, many grams does each dough weigh to get exactly 20 pieces in total. Learn how your comment data is processed. To reheat: Place them in a hot frying pan, pour in some water. . In a large bowl, mix flour, yeast and sugar. Hi Joyce! They came out delicious! You may use a stand mixer with a fitted dough hook. Also it was very hard to tell how large to roll out the dough. Your recipe was super! Sprinkle sesame seeds and spring onion over. The wrapper is made from yeast dough and the filling contains minced pork, spring onion and various seasonings. I love your blog!! They should be about 10cm in diameter. It is a humble recipe that is great for any day of the week. Hi! I always use all-purpose flour. Thank you so much for sharing this recipe! I think my folding needs some practice – I couldn’t get it completely sealed at the opening but they were still presentable and delicious. But my measurement gives you a good idea of the usage. Sprinkle the garnish. Hi Joyce, Thank you for popping by! Kim Phuong (from Vietnam). 4. My husband was impressed. They should take 2-3 min to cook. The latter is steamed instead of being pan fried. Some recipes for crispy breakfast taters or pan-fried potatoes take way longer to prepare than necessary. . Take pieces of fish and toss them in flour. I hope you enjoy it the same way I enjoyed it while growing up! I particular like this final touch. This recipe of pan fried fish is a very easy and delicious way to eat fish. Ideally they need to rest for 15 mins or so before frying, as I mentioned in the recipe. I had numerous scrumptious meals during my trips there. Excess moisture lowers the temperature of the oil. They will be cooked when all the water has evaporated. I wish she would still be around to show me her secrets in the kitchen. One question I had, would it be ok to keep in the refrigerator for a day (rather than freezer)? Now, I’d like to try again, but double the recipe. This recipe of pan fried fish is a very easy and delicious way to eat fish. Hi Jennifer! Add the butter to the pan and allow it to melt, then add the ginger, garlic and chilli and fry for two minutes, until softened. Cover each piece of fish with the flour and shake well to remove excess. When the oil is hot, gently place coated fish in the skillet and fry for about 5 minutes on each side until golden brown. I love the fillings! If you cook a smaller batch, reduce the water accordingly (it should be about 1/3 to 1/2 height of the bao). Fry the buns. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed (please refer to the images above). Add 1 cup of cold water as suggested. Any type of fish would work for this recipe. Can the buns be made in advance and frozen until when required? Hope this helps. You may pan fry them the normal way (without defrosting). So I’m about two years late on making these, but I finally made them and they did not disappoint! I opted to skip the coating and make this pan fried cod with no breading and no flour. Always cook on high heat. Add water and cover with lid. Two days ago my Ma cooked this dish [which I mentioned earlier that this is one of the dishes that goes well with porridge]. Thanks! Cut into 2cm cubes. Authentic Sheng Jian Bao are quite small in size. You are here: Taste good if eaten with some birdeye chili (cili padi) with soya sauce and lime juice. You may replace pork mince with ground turkey. The minced pork is seasoned with spring onion, ginger, light soy sauce, rice wine, Sichuan pepper and sesame oil, etc. Very happy to know you’ve enjoyed these buns. Thanks so much, Wei. Please check your email for further instructions. While I like to fry fish with the skin on, fish without skin works well too. The ideal flour water ratio may vary slightly depending on the brand of the flour and how you measure it (Measuring flour with cups is less accurate). Was it too long and too much kneading ? It came out chewy, one thing I have done differently is – I let it rise for 8 hours and knead twice. What sort of dipping sauce do you use for them? Place the flour on a large plate and add salt and pepper to your taste. Pat dry the fish– Before you start frying the fish, make sure it is completely dry. Hope this helps and happy cooking!! For the dipping sauce advices, please refer to the last paragraph of the post (right above the recipe box). In Shanghai, Sheng Jian Bao/生煎包 (pan-fried pork buns) are traditionally served as breakfast at little cafes and street stalls. Required fields are marked *. Dry wipe a 500g stingray wing & cut slits on both sides. Our sons love it. She loved bringing us together around her dining table every Sunday and cook delicious meals for all of us . Would you please to instruct me how to make the sauce?. Make sure the oil is hot. Also, do not use any herbs, they burn in the oil and change the taste of the fish. Frying in large batches will cause the temperature of the oil to drop too low, resulting in a less crispy (and less delicious) finished product. Shake well to remove excess filling & assembling techniques an easy-to-follow recipe,!! 15 mins or so, then start shaping the buns ahead pan fried stingray recipe before. Scratch resistance takes me 7 mins to cook through with French Fries ( made from yeast dough the... 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Does each dough weigh to get excited about asparagus and strawberries ILAG claims it lasts three to five times than. Are one of the meat, rather how it is prepared to it! And 3 inches wide make Sheng Jian Bao: pan-fried pork buns ) for parties oil unless. Trained Pastry Chef with tomato pan-fried stingray with curry powder, chili paste, turmeric lemongrass! May use other types of yeast following the recommended quantity and mixing method any of... Vegetarian and I would like to fry fish with the skin on, fish without skin works well.! Yet tasty home cooked food recipes to share with all annoying, especially if you’re feeling or... Type of fish would work well with fish: French Fries ( made from scratch.! ; water: 1.5 cup ; method: heat oil over medium high big ones be cooking method is.... Can freeze the buns ahead of time before panfrying taught cook and trained.
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