南京街头生煎包
These pan-fried pork buns are a beloved Nanjing street food, featuring a crispy golden bottom and juicy pork filling. Perfect for a summer evening snack, they are served piping hot from street stalls across the city.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
50 分钟 min
all-purpose flour
warm water
active dry yeast
sugar
salt
ground pork
soy sauce
Shaoxing wine
minced ginger
chopped scallions
sesame oil
vegetable oil
for frying
water
for steaming
Dissolve yeast and sugar in warm water; let stand 5 minutes until foamy. Mix flour and salt, then add yeast mixture and knead into a smooth dough. Cover and let rise in a warm place for 1 hour until doubled.
Combine ground pork, soy sauce, Shaoxing wine, ginger, scallions, and sesame oil. Mix well and refrigerate while dough rises.
Punch down dough and divide into 12 equal pieces. Roll each into a small circle, place a spoonful of filling in center, and pleat to seal. Place buns seam-side down on a floured surface.
Heat vegetable oil in a non-stick skillet over medium heat. Place buns in skillet, flat side down, and cook for 2-3 minutes until bottoms are golden brown.
Carefully add water to skillet (away from buns), immediately cover with lid, and reduce heat to low. Steam for 8 minutes until water evaporates and buns are cooked through.
Remove lid and cook another minute to re-crisp bottoms. Garnish with sesame seeds and scallions. Serve hot.
Cooking Tips