Anhui-style Crispy Pork Buns

Ingredients

While the original Grammelpogatscherl is a savory pastry made with pork cracklings, the Anhui-style Crispy Pork Buns take inspiration from Anhui cuisine to infuse the dish with unique flavors. The Anhui version incorporates spices and seasonings commonly used in Anhui cuisine, such as Sichuan peppercorns and star anise, to add a subtle heat and aromatic touch to the pork filling. Additionally, the buns are shaped differently, with a flakier and crispier exterior compared to the original Grammelpogatscherl. We alse have the original recipe for Grammelpogatscherl, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (150g) minced pork 1 cup (150g) minced pork
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 star anise, ground 1 star anise, ground
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 14g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the flour, salt, and baking powder. Gradually add the warm water and vegetable oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced pork, garlic, ginger, crushed Sichuan peppercorns, ground star anise, soy sauce, Shaoxing wine, and cornstarch. Stir until well combined.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle. Place a spoonful of the pork filling in the center of each circle and fold the dough over to seal, forming a bun shape.
4. 4.
   Heat vegetable oil in a deep pan or wok over medium heat. Carefully place the buns in the hot oil and fry until golden brown and crispy, turning occasionally to ensure even cooking. Remove from the oil and drain on a paper towel.
5. 5.
   Serve the Anhui-style Crispy Pork Buns hot and enjoy their irresistible crunch and flavorful pork filling.

Treat your ingredients with care...

• Pork — Choose lean minced pork for a healthier option. Make sure to cook the pork thoroughly to ensure food safety.
• Sichuan peppercorns — Adjust the amount according to your spice preference. Crush the peppercorns just before using to preserve their flavor.
• Star anise — Grind the star anise into a fine powder using a spice grinder or mortar and pestle for better distribution of flavor.

Tips & Tricks

• For an extra crispy texture, you can double-fry the buns. After the initial frying, let them cool for a few minutes, then fry them again until they become even crispier.
• Serve the Crispy Pork Buns with a dipping sauce made from soy sauce, vinegar, and a touch of chili oil for an added kick.
• Experiment with different fillings such as minced chicken or shrimp to create variations of this delicious dish.
• If you prefer a milder flavor, reduce the amount of Sichuan peppercorns or omit them altogether.
• Make sure the oil is hot enough before frying the buns to achieve the perfect crispiness.

Serving advice

Serve the Anhui-style Crispy Pork Buns as a delightful appetizer or as part of a main course. They are best enjoyed hot and fresh, straight from the frying pan.

Presentation advice

Arrange the Crispy Pork Buns on a serving platter, garnished with fresh herbs such as cilantro or green onions. The golden-brown color of the buns will be visually appealing, and the aroma will entice your guests.