Fried Mantou
2024-04-23 12:44:23 760
Pan fried Mantou is a traditional Dim sum in Shanghai, which has a history of more than 100 years. Shanghainese are used to calling "steamed buns" "Mantou", so Pan fried Mantou are generally called "Pan fried Mantou", and Xiaolong is used to calling it Xiaolong steamed buns. Originally a variety of tea houses and tiger stoves (boiled water shops). The filling is mainly made of fresh pork and jelly, crispy on the outside and tender on the inside, fresh and juicy. Taking a bite gives a satisfying feeling. The best texture for pan frying is the semi fermented dough. Today, we will share the semi fermented dough pan frying. The filling is made with fresh meat, without jelly, but water is added when adjusting the filling. There is also a little soup when cooking. By the way, the raw pan fry in Old Shanghai have a downward facing finish, so don't be afraid that the finish won't look good. Just squeeze the finish tightly to prevent the soup from flowing out
Details of ingredients
Technique
Steps to make Fried Mantou
![]()
1. Add 2 grams of salt to the flour and mix well. Add 3 grams of yeast and 150 milliliters of water and mix well![]()
2. Pour yeast water into the flour, mix well, and knead it into a smooth dough. Cover it with cling film. In winter, I ferment it in an oven at 37 degrees Celsius for 40 minutes![]()
3. While making the dough, prepare the filling and add cooking wine, salt, oyster sauce, and light soy sauce to the minced pork. Then, knock in the eggs![]()
4. Stir until sticky, then pour in 100 milliliters of clean water in batches, stirring while pouring until sticky![]()
5.40 minutes later, I opened the dough and took a look. It was about halfway distributed![]()
6. Take out the dough, knead it evenly, and exhaust the air. Divide it into about 25 grams of dough, sprinkle a little oil on the dough, cover it with plastic wrap, and let it sit for 15 minutes![]()
7. Rolling into a round skin![]()
8. Add filling![]()
9. Wrap your mouth tightly like making buns, then pinch them tightly![]()
10. Close the mouth downwards and sprinkle a little more oil on the surface![]()
11. Prepare scallions and white sesame seeds![]()
12. Heat up the wok and pour in oil. Heat up the oil and turn it over low heat. Fry raw and add![]()
13. Fry over medium heat until the bottom turns slightly yellow, then add water. When the water is added to the pan, it can soak about half of it![]()
14. Cover and fry![]()
15. Fry until the water is drained and there is a sizzling sound at the bottom of the pot. Open the lid and add white sesame and scallions, then fry the bottom until crispy and remove from the pot![]()
16. Dipping in vinegar for better taste
