Fried Steamed Bun  is a typical snack in Suzhou. It’s classical, fantastic, wonderful, unexceptionable, terrific and awesome. The buns are fried and steamed together and therefore, it’s called Fried Steamed Bun or in Cantonese, Sang Jien Pau.  The most wonderful part is the filling . The secret of the dainty lies in the meat jelly which is mingled with the filling. After the frying, jelly is melted into juice, so it’s absolutely tasty.

Recipe: Fried Steamed Bun

Fried Steamed Bun Stuffed with Chicken

The Fried Steamed Bun is golden brown in colour unlike the steamed version which is white.

Directions to cook Fried Steamed Bun

 These buns can be purchased from a Chinese supermarket, and are often available frozen.

1, 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.

Place the buns into the pan

2, Add some water into the pan and cover the the pan for 5 to 6 minutes.

3, 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.

4, 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.

Tips:

Enjoying the Fried Steamed Bun you need some skills. The mantou just off the fried pan is very hot, you should take care of your mouth and tongue. The right way is use your tooth to tear a small hole on the top and sip off the delicious meat juice carefully, the last step is eating up the mantou.

{August 31, 2010} {Tags: , }