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. (more…)