Fried Breads


Preparation info
  • Makes 6 Small Loaves, Or


    • Difficulty


Appears in

By Eileen Yin-Fei Lo

Published 2009

  • About

This pleasing variation on plain steamed breads calls for deep-frying the loaves until they turn golden and develop a thin, crisp exterior. The fried breads are as popular as the plain steamed breads, and with good reason.



Steam the loaves as directed and remove them from the steamer.

Heat a wok over high heat for 40 seconds. Add the peanut oil and heat to 350°F on a deep-frying thermometer. Peel away the paper from the bottom of each loaf. Place 2 loaves on a Chinese strainer, lower the loaves into the oil, and then remove the strainer. Allow the bre