# Pan-Fried Buns with Crispy Lace Bottom

> The bottom goes golden. The top stays soft. The lace sheet holds them all together.

**Serves** 4 · **Active time** 50 min · **Total time** 1 hr 30 min

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### Ingredients

**Dough**
- 300 g all-purpose flour
- 175 ml warm water (40°C)
- 3 g salt

**Filling**
- 250 g ground pork (20%+ fat)
- 150 g fresh chives, finely chopped
- 20 g ginger, minced
- 1.5 tbsp light soy sauce · 1 tsp dark soy sauce
- 1 tbsp oyster sauce · 1 tsp sesame oil
- ½ tsp white pepper · ½ tsp salt

**Lace crust water**
- 2 tbsp all-purpose flour + 250 ml cold water, mixed smooth

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### How to Make It

**1.** Mix pork with all seasonings, stir in one direction until sticky. Fold in chives last. Refrigerate.

**2.** Knead flour, salt, and warm water into smooth dough. Rest 30 min. Knead again 2 min.

**3.** Divide into 25 g pieces. Roll each into a round, 8 cm wide. Fill generously, pleat and seal tight.

**4.** Brush pan with oil. Pack buns in close, pleated side up — they should be touching.

**5.** Sear on medium-high until the bottoms turn pale gold, about 2 min. Don't move them.

**6.** Pour the flour-water mixture in from the side. Lid on immediately. Steam on medium heat for 8 min.

**7.** Remove lid. Let sit 2 more min until you hear a dry crackling. That's the lace setting.

**8.** Slide spatula under the whole cluster. Flip onto a plate. Eat while the crust is still snapping.