Fried Pork Bun

filling:

2 cups chopped cabbage

1 tbsp salt

500 grams ground pork

1 cup chopped green onion

1 tbsp salt

1-2 tbsp sesame oil

1 tbsp hoisin sauce /oyster sauce

1 tbsp mirin wine

1 egg white

3 tbsp cornstarch

1. soak the cabbage and salt in water for 30 minutes. drain and set aside.
2. mix the rest of the ingredients together except cornstarch, when everything is well incorporated, add the cornstarch and mix again. cover and keep in ref .

dough:

5(4+ 1 gradually add during kneading) cups all purpose flour

4 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

2 tbsp olive oil/vegetable oil

1 tbsp yeast

2 tbsp sugar

1 cup hot water

1 cup room temperature water

1. put the 2 tbsp sugar in a bowl add the hot water then add 1 cup of room temp water ( the combination is just the right temperature for proofing the yeast), add the yeast, and stir 3-4 stroke and leave it to proof for 10 minutes. in 2 minutes it should start foaming on the surface.
2. in a mixing bowl place the 4 cups flour, sugar , salt, baking powder and stir to incorporate all ingredients, then make a hole at the center pour in the yeast mixture.
3. if you are using a kitchen aid start mixing the dough ingredients using speed no. 2 until the side of the bowl doesn't have flour anymore, if the dough is a bit dry add some more warm water a tablespoon at a time, when a ball is form already add the oil and let it knead a bit more, the whole mixing time is just around 5 minutes.
4. if you are just using hands , then knead the mixture until you form a rough dough then add the oil and continue to knead until you form a smooth dough.
5. cover the dough with a cling wrap let it rise for 30 mins. transfer to a parchment paper and divide it to 36 equal parts.
6. roll out each dough to a round 1 1/2" diameter, thicker at the center and thinner at the side. place the filling at the center and wrap it using thumb and index of right hand finger pinching the sides and using the left thumb to push the filling to stay in the center as your right hand pinch and rotate to seal the bun.


to pan fry this you need
2-4tbsp oil
2 tbsp toasted sesame seed
water


7. place 2 tbsp oil in the non stick pan, place all the bun over it place some sesame seed on top, cover and start frying under medium heat. ( when wrapping buns you can place the wrapped bun directly to the pan but dont heat it until all buns are already in the pan for even cooking)
8. after 2 mins of heating the pan add enough water to reach the middle line of the bun( about 1-2 cups) turn to high heat and cover to boil , when it starts to boil turn the heat to medium again, cover and cook for 15 mins or until the water has dry up and the bottom is frying. remove from heat.