🍽️ How to Make Zha Bao (Chinese Fried Bun)

🧆 Ingredients

• 300g all-purpose flour
• 5g yeast
• 150ml warm water
• 30g sugar
• 20ml vegetable oil
• Pinch of salt
• Oil for frying

🍳 Steps

1. Prepare the Dough: In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water while stirring with chopsticks or a spatula until a shaggy dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. If the dough feels sticky, add a little more flour as needed. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 1–2 hours, or until doubled in size. The dough should spring back slowly when pressed with a finger.

2. Shape the Buns: Once the dough has risen, punch it down to release excess air. Transfer it to a floured surface and knead briefly. Divide the dough into 10–12 equal pieces (about the size of a golf ball). Roll each piece into a smooth ball, then gently flatten each ball with your palm to about 1 cm thick. For extra fluffiness, let the shaped buns rest for 10–15 minutes before frying.

3. Prepare for Frying: Pour enough oil into a deep pan or wok to submerge at least half the height of the buns (about 2–3 cm deep). Heat the oil over medium heat to 170–180°C (340–355°F). To test if the oil is ready, drop a small piece of dough into the oil; it should sizzle and rise to the surface quickly without browning too fast.

4. Fry the Buns: Carefully add the buns to the hot oil in batches, avoiding overcrowding. Fry each side for 2–3 minutes, turning occasionally with chopsticks or tongs, until the buns are golden brown and puffed. Adjust the heat as needed to maintain a steady temperature and prevent burning. The buns should sound hollow when tapped and feel light when done.

5. Drain and Serve: Remove the fried buns with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve the Zha Bao warm, ideally within 30 minutes of frying for the best texture.

Additional Tips for Success

• Ingredient Preparation: Use fresh yeast for best results. Make sure all ingredients are at room temperature before starting.
• Dough Handling: Knead thoroughly to develop gluten, which gives the buns their signature chewiness. Allow enough time for the dough to rise fully.
• Frying: Maintain consistent oil temperature for even puffing. If the oil is too hot, the buns will brown too quickly and remain raw inside; if too cool, they will absorb excess oil and become greasy.
• Doneness: The buns are done when golden, puffed, and sound hollow when tapped. The interior should be soft and fluffy.
• Serving Suggestions: Zha Bao pairs well with sweetened condensed milk, fruit preserves, or savory dips. They are best enjoyed fresh but can be reheated in an oven for a few minutes to restore crispiness.

💡 Tips

• Ensure oil is hot enough for quick puffing.
• Adjust sugar for desired sweetness.
• Serve with condensed milk or sweet dips for extra flavor.
• Best enjoyed fresh for optimal texture.