Scallions Shao Bing (Taiwanese Baked Bread)

Crispy on the outside, soft and flaky inside — these homemade Green Onion Shao Bing are packed with fragrant scallions and freshly baked flavor. This popular Taiwanese-style baked flatbread is perfect for breakfast, snacks, or alongside your favorite savory dishes. Simple ingredients, layers of texture, and that irresistible aroma straight from the oven!

Ingredients

Dough

- 300 g all-purpose flour

- 3 g instant yeast (use 4 g if the weather is cool)

- 175 g warm water

Filling

- 150 g scallions / green onions, finely chopped

- 2.5 g salt (about ½ tsp, adjust to taste)

- A pinch of Chinese five-spice powder 

Oil Paste

- 25 g all-purpose flour  

- 50 g cooking oil 

Wash

- 10g honey

- 30 ml water

Topping

- 10–15 g raw white sesame seeds (or as desired)

Instructions

1. Prepare the Dough

- Place the flour in a mixing bowl and sprinkle the yeast over the top.

- Gradually pour in the warm water while mixing with chopsticks, a spatula, or your hand until the dough starts coming together.

- Knead until you get a soft, smooth dough.

- Cover with a damp towel and a lid or plastic wrap. Let it rise for about 30–35 minutes, or until it becomes about 1.5 times its original size.

2. Make the Oil Paste

- Put the flour for the oil paste into a heat-safe bowl.

- Heat the cooking oil until hot enough that a chopstick placed in it creates small bubbles.

- Carefully pour the hot oil over the flour and stir immediately until smooth and paste-like.

- Let it cool slightly before using.

3. Roll and Assemble

- Preheat the oven to 245°C.

- Lightly flour your work surface and roll the dough into a rectangle about 40 × 25 cm, around 3 mm thick.

- Spread about two-thirds of the oil paste over the center section of the dough.

- Sprinkle half of the chopped scallions, along with some salt and a pinch of five-spice powder, over the paste. Press gently so they stick.

- Fold the bottom part of the dough upward to cover the filling.

- Spread the remaining oil paste on top, then add the rest of the scallions, salt, and five-spice powder.

- Fold the top part of the dough downward to cover everything.

- Pinch all seams tightly to seal, then gently flip it over so the seam side faces down.

4. Add the Wash and Topping

- Mix some honey with water until smooth.

- Brush the mixture evenly over the top of the dough.

- Generously sprinkle sesame seeds over the surface.

5. Cut and Bake

- Using a serrated knife, cut the dough into 6 equal pieces.

- Place them on a parchment-lined baking tray, leaving about 2–3 cm of space between each piece.

- Bake at 245°C for 12–15 minutes, or until golden brown and the bread sounds hollow when tapped.

Serving Suggestions

- Serve hot and fresh from the oven.

- You can also slice them open and fill them with tofu, seitan, mushrooms, eggs, or other savory fillings.

Tips

- Using a kitchen scale gives the most accurate results.

- Toasted sesame seeds can also be used, but they brown faster, so watch carefully while baking.

- Adjust the sweetness of the wash depending on your preference.

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Crispy Basil Pancakes (Cong Zhua Bing–Style)

These crispy basil pancakes are a fragrant twist on the classic Chinese scallion pancake. Made with a simple hot-water dough, they develop beautifully flaky layers while staying chewy inside. Instead of spring onions, finely chopped fresh basil is used, giving the pancakes a bright, herbal aroma and a slightly sweet, peppery note.

The basil is layered into an oil–flour paste and rolled into the dough, creating delicate, crisp sheets as the pancakes fry. They’re pan-fried until golden and crackly on the outside, with soft, layered interiors that pull apart effortlessly.

Perfect as a breakfast, snack, or side dish, these pancakes pair wonderfully with chili oil, black rice vinegar, and soy sauce. Familiar in technique yet fresh in flavor, they’re a great example of how a small ingredient swap can create something new while keeping the comforting texture of a classic favorite.

Ingredients

Dough:

- 375 g bread flour

- 240 ml hot water

- ¾ tsp salt

Basil Filling:

- 35 ml oil (about 2½ tbsp)

- 45 g flour

- ½ tsp salt

- ½ tsp white pepper

- 40–50 g fresh basil leaves, finely chopped (use leaves only, no thick stems)

For Frying:

- 1 tbsp neutral cooking oil

Instructions

1. Make the Dough

- Place the flour in a heatproof bowl.

- Pour in the hot water and stir until no dry flour remains.

- Use your hands to bring it together into a rough dough.

- Cover tightly with cling film and rest for 30–40 minutes.

2. Prepare the Basil Filling

- In a small bowl, mix the oil, flour, salt, and white pepper until smooth.

- Finely chop the basil just before using (to keep it fragrant and green).

- Set aside.

3. Shape the Pancakes

- Knead the rested dough until smooth. Lightly oil the dough and work surface.

- Roll the dough into a thin rectangle, about 43 × 33 cm (17″ × 13″).

- Brush the oil–flour mixture evenly over the surface.

- Sprinkle the chopped basil evenly on top.

- Roll the dough tightly from the shorter side into a rope.

- Cut into 6 equal pieces.

- Take one piece, stand it upright, press gently, then roll into a pancake about 14 cm (5″) in diameter.

(For thinner pancakes: cut into 4 pieces and roll each to about 23 cm / 9″.)

4. Fry the Pancakes

- Heat oil in a pan over high heat until hot, then reduce to medium.

- Place the pancakes in the pan (cut side down).

- Cover and fry for 2 minutes, until golden underneath.

- Flip, cover again, and fry until the second side is golden and crisp.

- Gently press the edges while frying to encourage flaky layers.

- Transfer to a wire rack and rest for 1 minute to keep them crisp.

Serving

- Serve warm as breakfast, a snack, or alongside soup or congee.

- Excellent with a dipping sauce of chili oil, black rice vinegar, and soy sauce.

Tips for Basil Version 🌿

- Use less basil than scallions—it’s more aromatic and intense.

- Chop basil finely and add it after spreading the oil paste, not mixed into it.

- Sweet basil works best; Thai basil will give a stronger, licorice-like note.

- Optional upgrade: add a tiny pinch of garlic powder to the filling for extra depth.

Make Ahead

- Refrigerate: Up to 3 days in an airtight container; reheat in a pan, oven, or air fryer.

- Freeze: Freeze uncooked pancakes with parchment between layers. Cook from frozen, adding a splash of water if thick.

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Pan-Fried Pork Buns

Few street foods are as satisfying as a plate of golden, crispy pan-fried pork buns. Known in Chinese as sheng jian bao or sometimes just pan-fried baozi, these little buns bring together the best of two worlds: the fluffy softness of steamed bread and the irresistible crunch of a pan-fried crust.

They’re first seared in a hot pan until the bottoms turn beautifully golden and crisp, then steamed with a splash of water so the tops become tender and pillowy. 

Pan-fried buns are often enjoyed as a snack or light meal, served with a sprinkle of sesame seeds and scallions, and sometimes paired with a dipping sauce of soy, vinegar, and chili oil. One bite and you’ll understand why they’re so beloved – the burst of savory pork juice inside contrasts perfectly with the chewy dough and crispy base.

Servings: 15 buns

Pan size: 28 cm frying pan

Ingredients

For the Dough (Wrappers):

- 200 g high-gluten flour

- 5 g sugar

- 3 g instant dry yeast

- 110 ml lukewarm water

For the Filling:

- 250 g minced pork

- 50 g spring onion, finely chopped

- 2 tsp light soy sauce

- ¼ tsp salt and pepper

- 1 pinch ground Sichuan pepper

For Frying:

- 1 tbsp cooking oil

- 240 ml water

For Garnishing:

- Toasted sesame seeds

- Chopped spring onion

Instructions:

1. Prepare the Dough

- In a large bowl, mix the flour, sugar, and instant yeast.

- Gradually pour in the lukewarm water while stirring.

- Knead the dough by hand until it becomes smooth and elastic - about 10 minutes.

- Cover with a damp kitchen towel and let it rise in a warm place until doubled in size (about 40–90 minutes, depending on the temperature).

2. Make the Filling

- In a mixing bowl, combine minced pork, spring onion, soy sauce, salt, pepper, and ground Sichuan pepper.

- Stir continuously in one direction while gradually adding water or chicken stock, one spoon at a time, until the mixture becomes sticky and cohesive.

3. Shape the Buns

- Transfer the risen dough to a floured surface. Knead briefly to remove air bubbles.

- Divide into 20 equal pieces and roll each into a flat round wrapper.

- Hold one wrapper in your palm, place some filling in the center, and pleat the edges anticlockwise, pinching with your thumb and index finger until sealed.

- Let the shaped buns rest for 15 minutes, covered lightly with a cloth.

4. Pan-Fry the Buns

- Heat 1 tablespoon oil in a 28cm frying pan over medium-high heat.

- Place the buns in the pan, seam side down, spaced slightly apart.

- Fry until the bottoms are golden brown.

- Carefully pour in 240 ml water, cover with a lid, and cook until the water has fully evaporated.

- Remove the lid and sprinkle with toasted sesame seeds and chopped spring onion.

- Let the buns cook uncovered for another 30 seconds to crisp up the bottoms.

5. Serve & Enjoy!

- Serve warm with your favorite dipping sauce (like black vinegar with chili oil or soy sauce with garlic). 

- These buns are crispy on the bottom, fluffy on top, and juicy inside — a perfect treat for any time of day!

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Homemade Potstickers (Pan-Fried Dumplings)

Potstickers (guōtiē – 鍋貼 in Mandarin) are a type of Chinese pan-fried dumpling that are crispy on the bottom and tender and juicy inside. They're a variation of jiaozi (餃子), which are traditional Chinese dumplings, but with a unique cooking method that gives them their signature texture.

Guōtiē originated in Northern China, where wheat-based foods like dumplings, noodles, and buns are staples.

The name "potsticker" comes from their cooking method: they are fried in a pan and then steamed, often causing them to "stick to the pot" if not handled carefully - hence the name!

They’ve since become popular across Asia and globally, especially in Taiwan, Japan (where they’re called gyōza), and Western countries.

Crispy-bottomed, juicy-filled, and perfect for dipping. These classic potstickers start with a simple handmade dough that's rolled into tender wrappers, then filled with a savory mixture of meat, vegetables, and seasonings. Each dumpling is pan-fried to a crispy golden bottom, then steamed in the same pan to ensure the filling is juicy and fully cooked, while the wrapper becomes soft and chewy on top.

They’re delicious fresh off the pan and just as good from the freezer - perfect for a quick homemade snack or appetizer anytime.

Ingredients (Makes 16-20 Dumplings)

For the Wrappers:

- 150g high gluten flour

- 90ml hot water

- Pinch of salt

Pork Filling:

- 270 g ground pork 

- 50 g chives, thinly sliced  

- 10ml sesame oil 

- 15 g soy sauce

- white pepper to taste

Instructions

1. Prepare Fillings:

   - Place all filling ingredients in a large bowl and stir until well combined.  

   - Store in the fridge until ready to use.  

2. Prepare the Dough:  

   - In a medium bowl, combine the flour and a pinch of salt. Gradually add hot water while mixing with a spatula until a shaggy dough forms.  

   - Knead the dough for 4-5 minutes until smooth.  

   - Place the dough in a bowl, cover with plastic wrap, and let it rest at room temperature for 30 minutes to 2 hours.  

3. Roll the Dough:  

   - After resting, divide the dough into 16-20 equal parts. Lightly dust each piece with cornstarch.  

   - Roll each portion into a small circle, about 6-7 cm in diameter. Dust with cornstarch as needed to prevent sticking.  

4. Assemble the Dumplings:  

   - Place a tablespoon of the filling in the center of each wrapper.  

   - Fold the wrappers in half and seal the dumplings.  

   - Repeat until all wrappers and fillings have been used.  

5. Cook Pot Stickers:  

   - Heat a large frying pan over medium heat and add 30 ml of oil.  

   - Place pot stickers in the skillet in batches.  

   - Fry for 3-4 minutes until the bottoms are golden brown.  

   - Add 50 ml of water to the pan, cover, and steam for 4-5 minutes until the skins are softened and the filling is cooked through.  

   - Repeat with the remaining pot stickers, adding more oil as needed.  

6. Serve Immediately:  

   - Serve hot with dipping sauce.  

7. Freezing Option:  

   - Place uncooked pot stickers spaced apart on a baking sheet lined with baking paper. Freeze for 2 hours until set.  

   - Transfer to a resealable freezer bag and store for up to 3-4 months.  

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Taiwanese Scallion Bread at Home – Cong Da Bing (蔥大餅)

Cong Da Bing is a beloved Taiwanese street food - giant, thick, chewy flatbreads packed with fragrant scallions and pan-fried or baked until golden and crisp on the outside. Unlike its thinner cousin, the Chinese scallion pancake (Cong You Bing), Cong Da Bing is much fluffier, almost like a savory flatbread-meets-bun hybrid.

Made with a simple yeast dough and layered with sesame oil and heaps of chopped green onions, this bread is deeply flavorful, slightly chewy, and irresistibly aromatic. It’s often sold in wedges on the street, warm and satisfying - perfect for breakfast or a savory snack.

Best of all, it’s easy to make at home with basic ingredients. Whether you pan-fry it for that crispy base or bake it for a softer version, Cong Da Bing is sure to fill your kitchen with the mouthwatering smell of scallions and sesame.

Ingredients:

- 200g all-purpose flour

- 2g active dry yeast

- 10g white sugar

- 140g warm water

- Salt, pepper, Sichuan pepper

- 80g Scallions, chopped

- 50g Pork floss

Instructions:

1. Prepare the Dough:

   - In a bowl, mix together the flour, yeast, and sugar.

   - Gradually add the warm water, stirring to form a dough.

   - Knead the dough until smooth, then cover and let it rise until doubled in size.

2. Shape the Pancake:

   - Once the dough has risen, gently deflate it and roll it out into a rectangular shape.

   - Evenly sprinkle salt and pepper over the surface.

   - Spread a layer of chopped scallions and pork floss on top.

   - Fold the dough into thirds, like folding a letter, to create layers.

   - Roll the folded dough into a log, then coil it into a spiral shape.

   - Flatten the spiral into a pancake shape.

   - Wet the surface and generously sprinkle with sesame seeds.Push the seeds to ensure they stick to the dough.

3. Cook the Pancake:

   - Heat a small amount of oil in a pan over low heat.

   - Place the pancake in the pan and cook sesame seeds up. 

   - Add about 50ml of water and cover with a lid.

   - Cook until the water evaporates and the bottom is golden brown.

   - Turn the pancake upside down. Cook covered for roughly 5 minutes

   - Uncover and cook for an extra minute to crisp up the pancake

   - Cut into pieces and serve it hot

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Korean Radish Pancakes (Mujeon) – 무전

These crispy and savory Korean radish pancakes highlight the mellow sweetness of Korean radish (mu), making them a simple yet incredibly flavorful dish. They have a lightly chewy interior with a golden, crispy crust. Serve them with a tangy soy-lemon dipping sauce for the perfect balance of flavors. If you can’t find Korean radish, daikon is a great substitute!  

Ingredients:

- 400 g daikon radish

- 1 small onion, finely sliced  

- 1 tsp salt

- 120 g all-purpose flour 

- 10 g cornstarch  

- 1 egg 

- 60 ml water (adjust as needed)  

- Dash of white pepper  

- 1-2 tbsp sesame seeds

- Neutral oil (for frying)  

Instructions

1. Prepare the Vegetables:

- Peel the onion, cut in half and slice it thinly.  

- Peel the radish and slice it into 3mm disks, then cut into thin matchsticks of the same thickness.  

- Place the vegetables in a bowl, sprinkle with salt, and let sit for 10 minutes to draw out moisture.  

2. Make the Batter:

- Add flour, cornstarch, egg, and water to the vegetables.  

- Stir until well combined. 

- If the batter is too dry, gradually add water until you reach a thick but spreadable consistency. 

3. Fry the Pancakes: 

- Heat 1-2 tbsp oil in a pan over medium heat.  

- Scoop 1-2 tbsp of the batter into the pan and spread it into a thin pancake.

- Sprinkle sesame seeds on top.  

- Cook for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes until crispy.  

- Repeat with the remaining batter, adding more oil as needed.  

4. Serve & Enjoy:  

- Serve the pancakes warm with dipping sauceon the side.  

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Spring Rolls With Vegetable Pork Filling

These baked spring rolls are a healthier take on the classic fried version, featuring a crisp, golden exterior and a flavorful filling wrapped in thin flour-based wrappers. Perfect as an appetizer, snack, or light meal, they’re easy to make and packed with fresh ingredients.

Thin flour-based wrappers, typically used for spring rolls, provide a light and delicate shell. They crisp up beautifully in the oven without the need for deep frying.

The filling can be customized with your favorite ingredients.

Serve hot with a dipping sauce, such as sweet chili, soy-vinegar, or hoisin-peanut sauce.

Ingredients:

Meat Filling:

- 15gn cornstarch

- 15ml soy sauce

- ¼ teaspoon white pepper powder

- 250g minced pork

Vegetables:

- 20g dried shiitake mushrooms, rehydrated and sliced

- 100g thinly sliced cabbage

- 100g julienned carrot

- 40g chopped spring onion

- 1 tbsp ginger, grated

- 2 tablespoons oyster sauce

Other:

- 15-20 spring roll wrappers

- Sweet chili sauce for dipping

Instructions

1. Prepare the Beef:

- In a bowl, mix the minced beef with cornstarch, sugar, soy sauce, and white pepper.

- Chill the mixture in the fridge for 30 minutes to allow the flavors to blend.

- Heat oil in a pan, add the beef mixture, and stir-fry until fully cooked. 

- Break the meat into small pieces, then set aside.

2. Prepare the Vegetables:

- In the same pan, heat some oil and fry the ginger until fragrant.

- Add the cabbage, carrot, shiitake mushrooms, and spring onion. Cook until slightly soft but not mushy.

- Return the beef to the pan, add oyster sauce, and mix everything well.

- Let the filling cool. If it’s too wet, strain it through a colander to remove excess liquid.

3. Assemble the Spring Rolls:

- Place a spring roll wrapper on a clean surface. 

- Add 1-2 tbsp of filling on the edge.

- Fold the edge to cover, then fold left and right corners towards the center. 

- Roll tightly.

4. Bake:

- Preheat the oven to 220°C (430°F).

- Place spring rolls on a parchment-lined tray.

- Bake for 30 minutes, flipping halfway, until golden and crispy.

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Cong Zhua Bing 蔥抓餅 – Traditional Chinese Scallion Pancakes

Cong Zhua Bing, or Chinese scallion pancakes, are crispy, flaky, and irresistibly savory. Made from a simple dough of flour, water, and salt, these pancakes are layered with a lightly seasoned mixture of oil, flour, and fresh scallions, then rolled, shaped, and pan-fried to golden perfection.

The beauty of scallion pancakes lies in their contrast of textures: a crunchy exterior with tender, layered interiors that create delicate pockets of fluffiness. They’re perfect as a breakfast treat, snack, or side dish, and pair wonderfully with a dipping sauce of chili oil, black rice vinegar, and soy sauce.

A classic street-food favorite turned home-cooked delight, scallion pancakes are simple to make, endlessly satisfying, and packed with umami flavor.

Tips & Tricks:

- Knead the dough well for smooth, elastic pancakes.

- Press and fold while frying to encourage layered air pockets.

- Make ahead by refrigerating or freezing; cook straight from frozen for convenience.

Ingredients (makes 6):

Dough:

- 375 g bread flour

- 240 ml hot water

- ¾ tsp. salt

Filling:

- 35 ml oil (about 2½ tablespoons)

- 45 g flour

- 1/2 tsp. salt, 1/2 tsp. white pepper

- 90 g finely chopped scallions

For Frying:

- 1 tablespoon neutral cooking oil

Instructions

1. Make the Dough:

- In a heatproof bowl, add the flour.  

- Pour in the hot water, stir until no loose flour remains.  

- Use your hands to form the mixture into a rough dough.  

- Cover tightly with cling film and let it rest for 30-40 minutes.  

2. Prepare the Filling:

- In a small bowl, mix the oil, flour and salt until smooth.  

- Set aside for use when shaping the pancakes.  

3. Shape the Pancakes:

- Knead the rested dough until smooth. Lightly coat it and the work surface with oil.  

- Roll the dough into a thin rectangle, approximately 43cm x 33cm (17” x 13”).  

- Brush the filling mixture evenly over the dough. Sprinkle the chopped scallions on top.  

- From the shorter side, roll the dough tightly into a rope.  

- Cut the rope into 6 equal pieces.  

- Take one piece, stand it on one end, press down gently, and flatten with a rolling pin into a pancake about 14cm (5”) in diameter. Alternatively, for thinner pancakes, cut into 4 pieces and roll each to about 23cm (9”).  

4. Fry the Pancakes:

- Heat oil in a frying pan over high heat until hot.

- Reduce the heat to medium. Place the pancakes in the pan (top side facing down).  

- Cover and fry for 2 minutes or until golden brown on the bottom.  

- Flip the pancakes, cover again, and fry until the other side is golden.

- Lightly press the edges with a spatula while frying to help form air pockets and fluff up layers.

- Let the pancakes rest on a wire rack for a minute to maintain crispiness.  

Serving:

- Enjoy warm as a breakfast, snack, or alongside savory dishes, soup, or congee.  

- Serve with a dipping sauce made of chili oil, black rice vinegar, and soy sauce.  

Tips:

Make Ahead:

Refrigerate: Store leftovers in airtight bags in the fridge for up to 3 days. Reheat in a pan, oven, or air fryer.  

Freeze: Freeze uncooked pancakes with parchment paper between layers. Cook directly from frozen, adding a bit of water if they are thick. 

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Buchujeon - Korean Chive Pancake

Buchujeon (부추전) is a popular Korean savory pancake made primarily with garlic chives (buchu). It's a type of jeon (Korean pancake), known for its crispy edges and soft, flavorful center. Buchujeon is often enjoyed as an appetizer, side dish, or snack and pairs exceptionally well with a dipping sauce made of soy sauce, vinegar, and a bit of chili.

Buchujeon is a versatile dish that's often enjoyed during the rainy season in Korea, as the sound of frying pancakes is said to mimic the sound of raindrops. It's also popular during family gatherings, parties, and Korean holidays like Chuseok (Korean Thanksgiving). Additionally, it's a beloved dish to pair with makgeolli (Korean rice wine) for a traditional, comforting meal.

Whether served as an appetizer, a side dish, or a light meal, Buchujeon is loved for its simplicity, savory flavor, and satisfying crunch.

You can also add an egg to the batter. I checked a few recipes, and they were all vegan, so they skipped the egg. However, it was mentioned that adding an egg is optional as it makes the batter richer in taste. It's super easy to make, and you can also add other ingredients like grated carrots, zucchini, or even seafood for extra flavor.

Ingredients

- 90g All-purpose flour

- 15g Cornstarch

- 15g Rice flour

- 2g Salt 

- 100g Garlic chives

- 5g Soy sauce 

- 240g icy cold water 

- 1 egg (optional)

- 20g Gochujang (optional for spicy version)

Instructions:

1. Prepare the Vegetables:

- Cut the garlic chives into 3-4cm pieces.

2. Make the Batter:

- In a large mixing bowl, combine the flours with salt, egg and cold water.

- Add soy sauce and gochujang.

- Mix lightly until just combined. The batter should be thin.

- Gently fold in the garlic chives.

3. Cook the Pancakes:

- Heat 1 tablespoon of oil in a non-stick pan over medium heat.

- Ladle some of the batter into the pan and spread it out evenly into a thin, round pancake.

- Cook for 2-3 minutes until the edges turn light golden brown. If it browns too quickly, reduce the heat to medium-low.

- Flip the pancake, add a bit more oil around the edges if needed, and press it down gently with a spatula.

- Cook the other side for another 2 minutes until golden brown.

- Repeat the process with the remaining batter.

4. Serve:

- Serve the Buchujeon hot with the dipping sauce on the side.

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Taiwanese Braised Foods - Luwei 滷味

Luwei (滷味) is a popular Taiwanese street food made by braising various ingredients in a flavorful broth (called lu shui 滷水) that's rich with soy sauce, spices, and herbs. The ingredients are simmered until they absorb the flavors of the broth, making them savory and aromatic. You can find Luwei stalls in night markets across Taiwan, where customers choose their preferred ingredients, and the vendor braises them to order.

Ingredients

For Braising:

- 10 slices ginger

- 2-3 bay leaves

- 5-6 garlic cloves 

- 1 tbsp Sichuan peppercorns  

- 1tsp five spice powder 

- 120 ml light soy sauce

- 60 g brown sugar  

- 1.5 l water

Others:

- 450 g white daikon radish, peeled and cut into 1½-inch thick half-moon pieces

- 300g dougan 

- 300g mixie 

- 200g seaweed 

- 200g tofu 

- 300g tempura 

Instructions 

1. In a pot large enough to accommodate your ingredients, combine all the braising ingredients. Make sure the pot has enough room for both the ingredients and sufficient water later on.

2. Stir the mixture until the sugar is fully dissolved, ensuring a smooth, well-blended base for braising.

3. Add the main ingredients (such as radish, dougan, etc.) to the pot. 

4. Pour in enough water to completely submerge them, ensuring even cooking and flavor absorption.

5. Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot and let the ingredients simmer for at least 1 hour, allowing the flavors to meld. You may adjust the cooking time and seasonings.

5. After cooking, carefully remove the ingredients from the braising liquid. Let them rest briefly before slicing. Once sliced, arrange them on a plate and serve while warm, optionally drizzling some sauce over the top for added flavor.

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Pork-Filled Pan-Fried Buns

Simple pan-fried buns made with yeast-leavened dough are crispy on the outside and juicy on the inside. You can fill them with anything you like; mine were filled with pork mince. The perfect balance of crispy crust and tender filling makes them a delicious and versatile snack.

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 320 g ground pork (with some fat)

- 1 tsp ground white pepper, black pepper, sichuan pepper 

- 1 tsp sugar

- 2 tbsp soy sauce 

- 1 tsp cornstarch

- 80 g green onion (about 7 large stalks), finely chopped

Instructions:

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky or knead by hand.

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into 8 equal portions.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll each piece into a round circle.

- Place one portion of filling in the center of the dough circle.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Flatten each bun with your hands.

- Place the wrapped buns seam side down on a plate lined with parchment paper.

4. Frying

- Place the buns seam side down on a preheated frying pan.

- Fry on both sides until golden brown and the meat filling is cooked through. Use low heat to not burn the buns.

- To ensure they are fully cooked, add a bit of water to the frying pan and cover with a lid.

- Let the buns steam for a few minutes.

- Uncover and allow the buns to crisp up on both sides.

- Remove from the frying pan and transfer to a plate.

- Serve warm, as the buns will lose their crispiness over time. You can also reheat them in the oven to make them crispy on the outside again.

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Shanghai Pan-fried Buns - Sheng Jian Bao 生煎包

Shen Jian Bao (生煎包), also known as Shanghai pan-fried buns, are a type of Chinese bun characterized by their crispy bottom and soft, fluffy top. These buns are traditionally filled with juicy pork, often mixed with gelatinous broth that turns into a delicious soup when cooked. The buns are pan-fried until the bottoms are golden and crispy, then steamed to cook the filling and soften the top. They're typically garnished with sesame seeds and scallions and are known for their savory, juicy flavor and delightful texture contrast.

Ingredients (15 Buns)

Wrappers:

- 200 g all-purpose flour

- 5g sugar

- 3g dried instant yeast

- 110 ml lukewarm water

Filling:

- 220 g minced pork

- 20g spring onion

- 4g ginger, minced

- 2 teaspoon light soy sauce

- ½ teaspoon Shaoxing rice wine

- ½ teaspoon sesame oil

- ¼ teaspoon salt

- 1 pinch ground Sichuan pepper

- 5 tablespoon water, about 35ml

For Frying:

- 1 tablespoon cooking oil

- 240 ml water

Garnish:

- Toasted sesame seeds

- Spring onion

Instructions

Prepare the Dough

1. In a large bowl, mix flour, instant yeast, and sugar.

2. Pour in water little by little while stirring with a pair of chopsticks or a fork.

3. Knead with your hand until a smooth, elastic dough forms. Cover the bowl with a wet kitchen towel.

4. Leave the dough to rise in a warm place until it doubles in size. This will take between 40 minutes to 1.5 hours, depending on the room temperature.

Mix the Filling

1. Put all the ingredients for the filling into a large bowl.

2. Swirl constantly in the same direction while gradually adding water or chicken stock spoon by spoon into the mixture.

Shape the Buns

1. Knead the risen dough on a floured work surface until it returns to its original size.

2. Divide the dough into 20 equal portions. Roll each piece into a disk-like wrapper.

3. Hold the wrapper in the palm of one hand. Place some filling in the middle. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed.

4. Leave the buns to rest for 15 minutes before frying.

Fry the Buns

1. Heat up oil in a frying pan over high heat. Place the buns in the pan.

2. When the bottom part becomes golden brown, pour in water then cover with a lid.

3. Uncover when the water evaporates completely. Sprinkle toasted sesame seeds and finely chopped spring onion over.

4. Cook for another 30 seconds or so to crisp up. 

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Taiwanese Pepper Buns - Hujiaobing 胡椒餅

Hujiaobing (胡椒餅), also known as pepper buns, are a popular street food snack originating from Taiwan. They are a type of stuffed pastry made from dough and filled with a mixture of ground pork, scallions, soy sauce, sugar, and white pepper, giving them a distinctive peppery flavor. The dough is usually made from flour and water, creating a bread-like outer layer that becomes crispy after baking.

Hujiaobing are typically baked in a traditional clay oven, which gives them a unique texture and flavor. The buns are stuck to the walls of the oven, similar to how naan is cooked, and are baked until the exterior becomes golden brown and crispy while the inside remains juicy and flavorful.

These buns are especially popular at night markets in Taiwan, where vendors often prepare and bake them on the spot, attracting customers with their enticing aroma and delicious taste.

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 250 g ground pork (with some fat)

- 1 tsp ground black pepper

- ½ tsp ground white pepper

- ¼ tsp ground Szechuan peppercorns

- ½ tsp salt

- 2 tbsp soy sauce

- 1 tsp sugar

- 1 tsp sesame oil

- 1 tsp cornstarch

- 120 g green onion (about 7 large stalks), finely chopped

Glaze:

- 1 tsp honey + 1 tsp water

Garnish:

- white sesame seeds

Instructions

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky.

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into six equal portions.

- Preheat oven to 200°C.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll into a round circle about 6-7 inches in diameter.

- Place one portion of filling in the center of the dough circle.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Place the wrapped buns seam side down on a baking sheet lined with parchment paper.

- Brush the tops of the buns with the honey-water mixture, then gently dip them or sprinkle them with sesame seeds.

4. Baking

- Place the baking sheet in preheated oven. 

- Bake for 20 minutes or until the buns are golden brown and the meat filling is cooked through.

- Remove from the oven and transfer the buns to a cooling rack. Serve warm.

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Tea Eggs - Cha Ye Dan 茶葉蛋

Taiwanese tea eggs 茶葉蛋 are a popular snack in Taiwan, made by steeping boiled eggs with their shells cracked in a marinade of tea leaves and spices. The longer they marinate, the richer the flavor.

Tea eggs are commonly found in street food stalls and markets throughout Taiwan, as well as convenience stores.

Ingredients

- 10 eggs, boiled

- 50ml light soy sauce

- 40ml dark soy sauce

- 20ml rice wine

- 2 bay leaves

- 2-3 slices ginger

- 5-6 cloves of garlic

- 1 tbsp Sichuan peppercorns

- 1 teaspoon five spice powder

- 20g brown sugar

- 2 tablespoons black tea leaves

- 500ml water or enough for the eggs to be submerged

Instructions

1. Boil the Eggs:

- In a pot, bring eggs to a boil, ensuring there is enough water to cover all the eggs.

- Boil the eggs until they are hard-boiled.

- Once the eggs are cooked, cool them to touch.

- Gently crack the boiled eggs using the back of a spoon. Ensure the eggshells are cracked enough so the marinade can penetrate the interior without breaking the eggs apart.

2. Prepare Marinade:

- In a pot, combine marinate ingredients and add water. 

- Place the cracked eggs into the pot with the marinade, ensuring they are fully submerged.

- Cook the eggs in the marinade for at least 1 hour, or longer for a deeper flavor.

3. Serve: 

- Once marinated, remove the eggs from the marinade, peel them, and serve whole or halved.

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