PAN FRIED BAOS/PANCAKES

Note: I did 2 methods of cooking - pan fried pancake with oil and pan fried baos using the method below. The method below tasted better than the oil pan fried method. I prefer this dough recipe than the stuffed chicken floss pancakes dough as it is softer and lighter.

Ingredients:
(Recipe adapted from here )
 
Dough 1:
100g plain flour
1/4 tsp salt
1 tbsp oil
45ml boiling water
10ml - 15ml water (to regulate dough)

Dough 2:
160g plain flour
40g cake flour
1 tbsp sugar
3g instant yeast
heaped 1/4 tsp baking powder
1 tsp oil
105ml water

Frying mixture:
Make a frying mixture of 230ml water + 2 tbsp flour + 0.5tsp sesame oil.

Method:
1. Mix all items for dough 1 together using a pair of chopsticks. If dough is too dry add in some water. Leave to cool.

2. Mix all items for dough 2 together till you get a smooth dough. Rest dough for 20 minutes.

3. After 20 minutes, knead dough 1 and dough 2 together. Rest dough for 20 minutes.

4. Divide dough into 20g pieces. Roll into flat round disk of about 8 -9cm in diameter. Wrap in 1 tablespoon full of the pork filling.

5. Heat up a little oil in a flat based fry pan, arrange all the baos in the fry pan and fry for 1 minute on medium low heat.

6. Pour in the frying mixture, make sure the baos are at least 30% but not more than 50% submerged in the frying mixture. Cover the fry pan with a lid till the frying mixture has dried up.
Half way through the frying process, remove the lid and sprinkle some sesame seeds onto the sticky baos.

Pork Filling:
150g minced pork
1 tsp sugar
1/2 - 3/4 tsp salt or (1/2 tsp salt + 1/4 tsp chicken powder)
1 tbsp soy sauce
0.5 tsp sesame oil
1 tsp - 2 tsp oil
1 tbsp water or chicken soup
1 tsp Chinese wine
some white pepper
some grated ginger
some minced garlic

a) 200g Chinese cabbage (diced)
b) 1.5 tsp corn starch
c) 1 - 2 stalks scallion (thinly sliced)

Method:
1. Soak the diced cabbage in hot boiling water for 1 - 2 minutes. Drain and leave to cool.

2. Mix all items in the pork filling together except (a, b & c) and stir with pair of chopsticks till mixture is sticky and paste like. Add in (a and b). Chill in the fridge till ready to use. Add in (c) only when you are ready to wrap the baos