Cumin and Coriander Shanghai Pan-Fried Pork Buns

Method

1. Mix cumin and coriander into the vegetable oil. 1: Proceed with step 1 as instructed. 2: Proceed with step 2 as instructed. 3: Proceed with step 3 as instructed. 4: Proceed with step 4 as instructed. 5: Proceed with step 5 as instructed.
2. Heat oil in a non-stick pan, add buns and cook until golden.
3. Pour in water, soy sauce, and sugar, cover and simmer 5 minutes.
4. Uncover, let steam dry, flip buns and cook 2 minutes more.
5. Top with green onion and serve.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.