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The Power Within
Recipe
Pan-fried buns
Prepare a piece of pig skin and scrape off the oil on the pig skin with a knife. Add the pork skin to a thick-bottomed medium pot with just enough water to cover them.
Bring to a boil, and boil for 1 minute. Turn off the heat, and rinse the pork skin under running water to clean them. Clean the pot as well.
Trim away all the fat under the pork skin
Bring to a boil, and boil for 1 minute.
And cut it into thin slices. This makes it easier for the collagen to release.
Fill the clean pot with 3 cups of water. Add the pork skin, along with ginger, and scallion. Bring to a boil, and lower the heat to medium low. Simmer for 1 hour. It should bubble gently at a low simmer.
After 1 hour, the pork skin should be very tender, and the stock should look thick and almost milky. Strain the stock to remove all solids, and add salt to taste.
Place the strained soup in the refrigerator (note, not the freezer) overnight.
In the bowl, add the cake flour, all purpose flour, salt, and instant yeast. Add cold water little by little and mix until it becomes a dough.
Place dough in a bowl and cover with plastic wrap; cover with a blanket and keep warm for about 30 minutes.
In a large bowl, combine the ground pork, Cooking wine, salt, dark soy sauce, light soy sauce, ground pepper, grated ginger, and minced scallions.
Whip in one direction for 5 minutes until it has the texture of a thick paste.
Dice the aspic（Take it out of the refrigerator） into cubes.
And carefully stir it into the filling to evenly distribute.
On a clean and lightly-floured surface, roll the dough into a long tube and cut it into small 20 gram pieces
Take each piece, roll it into a round ball, and press to flatten. Roll it out using a rolling pin from edge to center, rotating the dough as you roll.
You should have a 4-inch round wrapper where the edges are thinner than the center.
（Don't rush, it takes some time to learn）
Add about 2 tablespoons of filling in the center.
Fold the surrounding skin little by little until it is closed. (You can find a video on making Shengjianbao online to learn how to do it. My aunt helped me a lot.)
Once the pan is filled with your first batch of buns, immediately move it to the stove, and turn on the heat to medium. Add enough oil such that the buns are sitting in about ⅛-inch of oil.
As the oil heats up, move the pan around so the edges of the pan are also heated. The oil should start bubbling lightly all around the pan as the buns slowly begin to shallow-fry. DO NOT be tempted to turn up the heat or open the cover.
After about 8-10 minutes, the oil should be bubbling evenly. At this stage, add enough water. The water should come up about a third of buns’ height.
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