Sichuan Pepper Bun Recipe

Introduction to Sichuan Pepper Bun

The Sichuan Pepper Bun, known as "hújiāo bǐng" in Chinese, is a traditional street food that originates from the bustling night markets of Taiwan. This savory bun is characterized by its crispy exterior and juicy, peppery filling that delivers a delightful burst of flavor with every bite. The bun's unique taste can be attributed to its combination of minced pork, scallions, and the distinctive Sichuan peppercorn, which gives it a tingling sensation on the palate.

History of the Sichuan Pepper Bun

While the Sichuan Pepper Bun has deep roots in Taiwanese culinary culture, its origins trace back to the influence of Sichuan cuisine from mainland China. The buns gained popularity in the early 20th century as they provided a convenient, flavorful, and affordable meal option for the busy citizens of Taipei. Over time, these buns have evolved, with each vendor adding their unique twist to the recipe.

Ingredients

1. All-purpose flour - 500g
2. Instant yeast - 10g
3. Sugar - 20g
4. Salt - 10g
5. Water - 300ml
6. Minced pork - 300g
7. Soy sauce - 2 tbsp
8. Oyster sauce - 1 tbsp
9. Sesame oil - 1 tbsp
10. Sichuan peppercorn - 1 tsp, ground
11. Black pepper - 1/2 tsp, ground
12. Scallions - 4, finely chopped
13. Vegetable oil - for frying

Preparation

Preparing the Dough

• Combine flour, yeast, sugar, and salt in a large bowl.
• Gradually add water while mixing until the dough forms.
• Knead the dough on a floured surface for about 10 minutes until smooth.
• Place the dough in a bowl, cover with a damp cloth, and let it rise for about 1 hour until doubled in size.

Preparing the Filling

• In a bowl, mix minced pork, soy sauce, oyster sauce, and sesame oil.
• Add ground Sichuan peppercorn and black pepper, mixing well.
• Stir in the chopped scallions until evenly distributed.

Cooking Process

Assembling the Buns

• After the dough has risen, punch it down and divide it into 12 equal portions.
• Roll each portion into a ball and flatten into a circle about 4 inches in diameter.
• Place a spoonful of the pork filling in the center of each dough circle.
• Pinch the edges together to seal, ensuring the filling remains inside.

Cooking the Buns

• Heat vegetable oil in a large skillet over medium heat.
• Place the buns seam side down into the skillet, gently flattening slightly.
• Cover the skillet and allow the buns to fry for about 10 minutes or until golden brown and crispy on the bottom.
• Turn over and fry the other side for an additional 5 minutes.

Using a Cooking Timer

Ensure each side is cooked evenly by using a cooking timer to keep track of frying times.

Serving Suggestions

These Sichuan Pepper Buns are best enjoyed hot with a side of pickled vegetables or a tangy dipping sauce. They pair wonderfully with a light herbal tea or a cold beer for a complete Taiwanese street-style experience.