Chinese Juicy Pork Burgers

Chinese Juicy Pork Burgers

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Ingredients:

Dough

  • Flour 370g
  • Warm Water 1 cup
  • Sugar 1 tbsp
  • Yeast 1 ½ tsp
  • Baking powder 1/2 tsp
  • 1 tbsp oil

Filling

  • Pork (minced) 1 cup
  • Shrimp 5-10 medium size (Optional)
  • Onion in small cubes ¼ cup
  • Cabbage in small cubes ¼ cup
  • Minced Ginger 1 tsp
  • Corn starch 1 tsp
  • Soy sauce 1 tbsp
  • Sesame oil 1 tsp
  • Chicken stock ¾ cup

Method (Dough):

  1. Mix warm water, sugar and yeast in a large bowl. Wait 15 min
  2. Add flour, baking powder and oil in the bowl, mix well
  3. Once you can form a ball with the dough, start to knead your dough on a flat counter
  4. After kneading dough for about 10 min or so, put it back in to large bowl and wait for about 1hr (or until it gets double the size)
  5. In the main while, prepare the burger filling while waiting (please ready below)

Method (Hamburger):

  1. Minced your porc and shrimp
  2. Marinate pork and shrimp with soy sauce, sesame oil. Set aside
  3. Chop all onion and cabbage in small cubes or minced with food processor to save time
  4. Mix pork, shrimp and all cut vegetables in a large bowl. Add corn starch and mix
  5. Stir chicken stock little by little in the mixture. Turn in circle while you are mixing your filling. Mix until smooth
  6. Put mixture in fridge for 30-60.
  7. Once mixture in fridge has reached 30-60 min, your dough rising must be completed as well. Then take one dough ball, flatten it and put some meat mixture in the center
  8. Close up the dough with your finger. Important is make sure that filling is not coming out of your dough.
  9. put oil in pan, fired medium high
  10. once pan is hot, put burger on pan (I prefer to start cook the dough closure side)
  11. let your bun seal in pan 1-2 first, then add 1 cup of water and cover with lid
  12. Once water is almost all evaporated, check if your bun start to look well golden brown
  13. When one side is golden brown then flip to other side. Cook 2-3 more min on the other side
  14. ready to serve

20151108_115900

Tips:

  1. Put your burger closure first on pan when pan fried them. This ensures to seals your burger well.
  2. If you are interested to make more and freeze for later use. It will be important to cook your burger first. At least half way through. Then let it cool and freeze them.
  3. You could serve your burger as it is or dipping in some Chinese red vinegar with a few slides of ginger on top.

 

 

 

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