Shanghai Pan-fried Pork Bun
6 pcs. / bag (same fillings)
Package:
Pre-packed and ready-to-cook
12 min. prep time
Recommend one bag as a side dish
Main Ingredients:
Wheat flour dough
Pork, ginger & scallion water, liaojiu (Chinese cooking wine), soy sauce, sesame oil, white peppercorn, salt and sugar.
Contain soy and wheat
Cooking Instructions
SHANGHAI PAN-FRIED PORK BUN
LEARN • COOK • SHARE • ENJOY
Local, seasonal fresh produce meets traditional Chinese recipes. The food we prep is local, traditional, and cultural.
READY TO COOK – KEEP FROZEN DO NOT THAW – COOK THOROUGHLY
BEST CONSUMED WITHIN TWO WEEKS AFTER PURCHASE
**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, EGGS, OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS**
STORAGE TIP: Store your buns in a freezer until you are ready to cook.
COOKING TIP: Pan-fry frozen; do not thaw. Buns are fully cooked.
STEAM DIRECTIONS - RECOMMENDED
1: HEAT – frozen buns in the plastic wrapper in a microwave for 30 seconds.
2: ADD – 5 cups of cold water to a pot and place a steam basket onto the pot.
3: TURN – heat to MEDIUM to HIGH, bring water to a boil.
4: PLACE – patchment liner paper into the steam basket, take buns out from the plastic wrapper and place them onto the liner; add a lid.
5: STEAM – buns for at least 10 minutes, depending on the power of the stove. Adjust cooking time as needed.
6: REMOVE– buns from heat and rest for a few minutes.
7: DEVOUR and ENJOY.
MICROWAVE DIRECTIONS
1: HEAT – frozen buns in the plastic wrapper in a microwave for 30 seconds.
2: TAKE – buns out from the plastic wrapper and wrap them in the damp paper towel.
3: MICROWAVE – for 2 minutes until the buns are hot inside out (buns are fully cooked); adjust time as needed.
4: REST– buns for a few minutes.
5: DEVOUR and ENJOY.
