I really miss these after eating lots of them in Shanghai the other year!! You need to reduce the yeast volume if you plan to leave the dough to rise for an extended time. Hi Wei, what’s the brand of flour that you use? Thank you! Hi Wei, this recipe looks fantastic. I made these with a chicken filling and they were the perfect mouth size. Serve hot with plain porridge. Step 7. You can also find some inspirations in my post on “Six Dumpling Dipping Sauces“. You’re first instructed to parboil the potatoes, then slice them up and fry them. For example, you can use the dressing recipes for Chinese cold dishes, such as cucumber salad, pork rind jelly, etc.. Don’t forget to add a dash of homemade chilli oil if you fancy spicing up the buns. You might find it helpful. Heat a skillet with 1 1/2 tablespoons of olive oil over medium heat. Add the paneer pieces and pan fry for about 3 to 4 minutes, until they are golden brown. Let it fry for a min or so, then cover for about 5-7 min. Use the same method to fry. (Now skin-side is up, i.e. It will take a little longer to cook through. Saute onion until limp and the garlic and tumeric until fragrant. Pat dry the fish with paper towels, especially if you use fish that was frozen. My mother declared that they were excellent and she knew exactly what they were LOL! If you prefer the latter, make sure to securely seal the buns to avoid any juice leaking from the filling. They should be about 10cm in diameter. My grandmother used that one too, once in a while. Your recipe was super! Cod is my preference because it is a sturdy fish that keeps its shape during the cooking process. Grind onion, garlics and chili in a food processor. How to Cook Pan Fried Cod. Happy cooking! 2. Home » Savory Recipes » Entrees » Fish and Seafood » Pan Fried Fish- Grandma Style, Posted on Published: February 18, 2017 By: Author The Bossy Kitchen. Can you substitute honey for the sugar when making the dough? Tasty, moist pork wrapped with half-soft, half-crispy dough, Shanghai pan-fried pork buns, traditionally served as breakfast, make a great party food. Some people might prefer a mixture of flour and corn meal. . You are right. You don’t cook the pork beforehand. Between batches, keep your oil clean by scooping out any pieces of fish left behind. Hi Jenny! Is it just enough to cover the bottom of the pan? Take out the stingray with the charred banana leaf, smear the other side with 1 tbsp sambal. Required fields are marked *. Also, do not use any herbs, they burn in the oil and change the taste of the fish. Thanks again, much appreciated!!! Yes you can make them ahead. The latter is steamed instead of being pan fried. Satays, or skewers of seasoned meat or fish, are Indonesian in origin but have been adopted by the cuisines of many nations and there are countless varieties and permutations in the flavorings and modes of service. Stir Fry Spicy Stingray with Preserved Mustard [Kiam Chye] Stir Fry Spicy Stingray with Kiam Chye. Any type of fish would work for this recipe. Add 1 cup of cold water as suggested. This is not only unnecessary, but it’s also annoying, especially if you’re feeling lazy or rushed. You are more than welcome Zhien! It’s rare to have first attempts meet expectations, but your recipe was spot on. When the fish is done remove and drain on paper towels. Hi Micheline! I’m very surprised to hear that you’ve used 15 tbsp of water (225ml) for 250g flour. You are more than welcome Fox! I made these this evening, substituting ground chicken thigh for pork, and they turned out great! My husband was impressed. Stir constantly until no more liquid can be seen. Check out the filling for Chinese chive pockets (https://redhousespice.com/chinese-chive-pockets/). Thank you so much for sharing this recipe! Stir-fry for 1 min. Voila! Add chilli, fish sauce and stingray. All Hold them above the batter and let the excess drip back into the mix, then place them carefully into the deep-fryer. My great pleasure to share. Oil burns are nasty, so be careful. As I described in the recipe, if the water has completely evaporated, the buns are cooked. I was thinking of trying different variations on the pork but this was really excellent. Thank you. However, the most memorable meal I had there was at a humble… I wish she would still be around to show me her secrets in the kitchen. Hi! Only yummy culinary inspirations & No spam! You don’t need to be that precise. So happy to hear that Rita. After assembling (before resting), each bun measures about 5 cm in diameter. Heat up wok and fry the stingray until it turns golden brown. It prompted me to ‘Google’ Xiao Long Bao, and that’s how I found you! I am Gabriela and this is my virtual home. Otherwise you’ll lose the fluffiness of the cooked dough. I had numerous scrumptious meals during my trips there. Knead for 5 minutes or so on lowest speed. My mom is from Shanghai and the other day she was reminiscing about all the food from her childhood. Sorry Kennedy I don’t know it exactly. Eat." Pat dry the fish– Before you start frying the fish, make sure it is completely dry. I wonder if you have a vegetarian version? Very happy to know that you have enjoyed my dumpling guide! The fish is covered with flour, then fried in a pan. Thanks! Hi Kim! Very close to what I used to have in HK. Saute garlic, onion, and tumeric. Fry the ground onion, garlic and chili till fragrant. Your email address will not be published. Just increase a little bit the volume of water needed for steaming. Cut the meat into small strips ranging about 5 inches long and 3 inches wide. I get it, I do that too. I think I’ll give that a try! Thank you for this easy recipe! Notify me of followup comments via e-mail. 4. Marinate the stingray cubes for about 20 minutes. There are 29 stingray recipes here: Stingray Recipes. Your email address will not be published. is there any substitute for yeast, like baking powder? This site uses Akismet to reduce spam. Tesco plain flour for example. Just place a spoonful in the middle of the wrapper then pleat. Thank you Joy for trying out my recipe. Your Ratio is almost 1:1. This looks sooo good! do you use all purpose flour or bread flour? Bass, haddock, snapper, carp, grouper or haddock are also good options. Thank you! Did my Sheng Jian Bao/生煎包 (pan-fried pork buns) make you drool? Thank you for sharing. It works very well! This is a very easy pan-fried tilapia, seasoned with ingredients you likely have in your pantry already. Sheng Jian Bao/生煎包 (aka Sheng Jian Mantou/生煎馒头) is a type of Chinese pan fried bao buns. What would you suggest serving with these to make a meal? many thanks! Hope this helps! In order to make the cooked filling soft and moist, you need to gradually add quite a bit of water (or even better, chicken stock) to the mixture. Take for example, the hakurei turnip. I always use all-purpose flour. Grandma used to make fried fish very often, especially in the summer, in her little back yard summer kitchen. Add water and cover with lid. Stingray with Spicy Soyben Fermented Sauce 30 mins 4 servings Stringray (cut into pieces), Salt + Pepper, oil, green chili (sliced) you can change it with paprika, garlic (sliced), shallot (sliced), oil, … Authentic Sheng Jian Bao are quite small in size. Mix well. Any type of fish would work for this recipe. Hopefully I’ll publish it in the near future. Marinate the stingray with curry powder, chili paste, turmeric, lemongrass, lime juice, sugar, salt and soya sauce. Very precise answer!! What sort of dipping sauce do you use for them? See more ideas about recipes, cooking, stingray. My recipe makes about 360g filling (meat + all the other ingredients) so each bun holds about 18g of filling which I think is perfect for Sheng Jian Bao. In Chinese household, it’s very popular to serve stuffed buns with congee (粥, Zhou), aka Chinese rice porridge. Hi Jennifer! Have a lovely day! For frying 20 buns, it takes me 7 mins to cook (from the moment I pour in the water). === If you like this recipe, you might like these too: Assam Pedas Fish 酸辣鱼 Spicy Fish Recipe Stir Fried Fish w/ Salted Veg Recipe 咸菜炒鱼 Otah (Otak Otak) 乌达 A Nyonya Recipe. The time required may vary a little depending on the performance of each cooker, the quality of the pan and how tightly the lid fits on the pan. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. Heat up oil in a frying pan over a high heat. Don't subscribe Does the pork need to be cooked prior to shaping into balls and into the dough? Chicken thigh is a good choice (Chicken breast would be too lean). The diversity and creativity of this giant city’s culinary profile was quite impressive. Since I had the impression that the dough wasn’t properly cooked (it was very wet from the water and steam) I mistakenly put more water and ended in overcooked baos :(. Combine one egg and 1/2 cup milk in a mixing bowl and whisk together. In a large bowl, mix flour, yeast and sugar. And cooked in the recommended method? You may replace pork mince with ground turkey. Her pies were fabulous. Dry wipe a 500g stingray wing & cut slits on both sides. Cover the bowl with a wet kitchen towel. To reheat: Place them in a hot frying pan, pour in some water. Hope this helps. Add sambal paste. Now, I’d like to try again, but double the recipe. Serve it with lemon wedges. You can freeze the buns after they are assembled and rested. Read More…. Like many modern cities, Shanghai is full of wonderful choices when it comes to food. Cheung Fun is on my to-write list. I didn’t see instructions on cooking the pork but I assume it needs to be cooked before filling the bun. For Chinese type of dough (leavened or unleavened), the ideal ratio is 1 part of flour with a little bit over 1/2 part of water (All my other dough recipes use this ratio). I love your blog!! Frying in large batches will cause the temperature of the oil to drop too low, resulting in a less crispy (and less delicious) finished product. haha), but they tasted great and took us right back to Shanghai. Hi Nicole, I usually serve them with my homemade chilli oil and a drop of Chinese black rice vinegar. It was not easy to make attractive looking bao (even though you make it look easy! Hold the wrapper in the palm of one hand. I made it and taste so yummy! Her pilaf with chicken was to die for and her sour soups, a very traditional Romanian way to cook soups, were amazing. However, the most memorable meal I had there was at a humble, busy breakfast stall which served the local speciality: Sheng Jian Bao/生煎包 (pan-fried pork buns). Then pour water into the pan and cover with a lid. Grandma Elisabeta, my mother’s mom, was a great cook. All images & text are copyright protected. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed (please refer to the images above). It’s quite small in size, similar to a golf ball or even smaller. Hope this helps. There are many vegetarian versions of filling for Chinese dumplings and buns. Cover each piece of fish with the flour and shake well to remove excess. Thanks again! When the bottom part becomes golden brown, pour in water then cover with a lid. Please leave a comment on the blog or share a photo on Instagram, Hi! Keep in mind that this recipe is not meant to be a fancy one. I made them today! The dough weighs 400g so each wrapper is 20g. I have a post on Steamed Bao Buns which includes many cooking tips. . Learn how your comment data is processed. I am a self taught cook and a trained Pastry Chef. 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