Using the Napa Cabbage and Pork buns, Grace showed us another way of cooking the bun. The buns are fried and steamed together and therefore, it’s called Fried Steamed Bun or in Cantonese, Sang Jien Pau.
The Fried Steamed Bun is golden brown in colour unlike the steamed version which is white.
The Fried Steamed Bun is crispy on the surface but soft and fluffy inside. The toasted sesame seeds gives the bun an extra crunch and fragrant.
Click on the link below for the instructions.
|Heat one or two tablespoons of oil in a frying pan on medium low heat. Place the buns into the pan and you should hear the sizzling sound.
|Add some water into the pan and cover the the pan for 5 to 6 minutes.
|The bottom of the bun should be golden brown by now. Flip the bun over and add some more water. Cover and let cook for another 5 to 6 minutes or until it’s golden brown on both sides.
|The Fried Steamed Bun is best serve immediately so that you can enjoy the crispy skin.Grace, thank you so much for showing us how to make various Chinese Steamed Buns. We look forward to your sharing again.
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thanks for all your wonderful dim sum recipes. I know my children will appreciate it.
Out of curiousity, what is the water for/what does it do for the pau? (gonna be very messy without covering it)
Hi limmyfox, the water is for steaming the bun and you only put enough water to create the steam, not too much. You do have to cover the pan after you add the water.