Pan Fried Buns with Salted Fish & Minced Chicken by Jenny Yennee

Ingredients:
- Salted fish + minced chicken filling
500g minced chicken drumstick + chicken breast
Salted fish ( mui heong )
Corianders
Spring onion
1pc Red onion
2-3 slices Ginger

- Seasonings
Sesame oil
Pepper
Light soy sauce
Sugar
Shaoxing wine

Method :

1. Combine Salted fish + minced chicken filling with all the seasonings and mixed well. Marinate at least 30min.

Bao Dough
300g unbleached plain flour
100 ml hot water ( 100c )
80ml cold water
30g grapeseed oil
1/4 tbsp salt

Method :

1. Stir flour with hot water and grapeseed oil in a mixing bowl. Make a well in the middle add in cold water. Knead to form dough, and continue to knead to smooth and elastic dough. Set aside, rest for 1hr. 

2. Roll the dough to form a long strip, divide the dough into 45g each. Flatten the dough, wrap in the fllings and mould it into bao shape and flatten it as per the pan fried bun. 

3. Pan fry the bun on low fire. When is lightly brown at one side, turn to the other side continue to pan fry. Add 1tbsp of water when the bun is cooked to steam the bun for moist.