Is it possible to make Pan Fried Pork Buns a day ahead? I have made these (Jian Bao) many times, but always take the risen dough, stuff them and then cook right away. But I wonder if I can stuff them and either freeze them to be thawed and then cooked or put in the fridge the night before? I am worried the dough will get soggy if I do. Admittedly obscure, but would be a real time saver if someone knew for sure that I could.

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tinadatabase
tinadatabase February 3, 2011

I've never made these but I see them all the time in the freezer section at the Asian store, cooked. So I guess if you have time you can steam, cool and freeze them?

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monkeymom
monkeymom February 3, 2011

Sorry, I don't know if I have a direct answer for you. I suspect they would get soggy. I would suggest cooking them until the bread has set but the bottoms haven't crisped. You could then finish them the next day to crisp up the bottoms. I have re-'jianed' fully cooked jian bao and that is good. Could I get the recipe you use to make them?

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happycao
happycao February 4, 2011

I would bake/steam them and then freeze the ready made bao. You cool it off after it is made and freeze that, and can always defrost it and then pan fry it

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jwolfsthal
jwolfsthal February 4, 2011

thanks, all. I think we will make and cook the same day, but will try again ina two step and report back.

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