Welcome, food enthusiasts! If you’ve been searching for the perfect blend of crispy and juicy flavors in a bun, look no further. Our recipe for Sheng Jian Bao, also known as Shanghai Pan-fried Pork Buns, is a must-try! This traditional dish, packed with savory pork and encased in half-crispy, half-soft dough, has been a beloved breakfast staple in Shanghai for generations. But don’t let its classic roots stop you from serving it at your next party or family dinner. Follow along, and you’ll be savoring these delicious buns in no time!
Introduction to Sheng Jian Bao: A Classic Shanghai Delight
Sheng Jian Bao, or Shanghai Pan-fried Pork Buns, are a delightful combination of crispy and juicy textures, making them an absolute must-try for anyone who loves Chinese cuisine. Unlike the more well-known steamed baozi, Sheng Jian Bao is pan-fried to create a golden, crispy bottom while the top remains soft and fluffy. This delightful textural contrast is complemented by a flavorful filling made from seasoned minced pork, making each bite a delicious burst of flavor.
Originally served as a breakfast item in the bustling streets of Shanghai, Sheng Jian Bao has become a popular dish all over the world, admired for its simple ingredients and rich taste. The key to achieving the perfect Sheng Jian Bao lies in balancing the soft, fluffy dough with the crispy bottom and juicy filling. Let’s dive in and explore how you can create this mouthwatering dish at home!
Ingredients for Sheng Jian Bao
Before we start cooking, let’s gather everything we need. Here’s a list of ingredients for the dough, filling, and frying process to create these delectable Shanghai Pan-fried Pork Buns.
Wrappers:
- 250 g all-purpose flour – about 2 cups
- 1 teaspoon sugar
- 1 teaspoon dried instant yeast (for that perfect rise)
- 140 ml lukewarm water – about 9 tbsp
Filling:
- 250 g minced pork – around 9 oz
- 2 tablespoons spring onion – finely chopped
- ½ tablespoon ginger – minced
- 2 teaspoons light soy sauce
- ½ teaspoon Shaoxing rice wine
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- 1 pinch ground Sichuan pepper (or substitute with Chinese five-spice powder)
- 5 tablespoons water – or chicken stock for extra flavor
Frying:
- 1 tablespoon cooking oil
- 240 ml water – about 1 cup
Garnishing:
- Toasted sesame seeds
- Spring onion – finely chopped
Optional Substitutions: If you are catering to dietary restrictions, consider using ground chicken or tofu as a substitute for pork. You can also replace Shaoxing rice wine with dry sherry or omit it altogether if needed.
How to Make Sheng Jian Bao – Step-by-Step Guide
Let’s get started on making these delicious Sheng Jian Bao. Follow the steps closely, and you’ll have a plateful of crispy, juicy buns in no time.
Step1: Prepare the Dough
- Mix dry ingredients: In a large bowl, combine the flour, yeast, and sugar.
- Add water: Gradually pour in lukewarm water while stirring with a pair of chopsticks or a fork.
- Knead the dough: Once the mixture starts to form a dough, knead it with your hands until it becomes smooth and elastic.
- Let it rise: Cover the bowl with a wet kitchen towel and leave it to rise in a warm place until doubled in size. This should take between 40 minutes to 1.5 hours, depending on room temperature.
Step2: Mix the Filling
- Combine ingredients: Place all the filling ingredients, except water or stock, into a large bowl.
- Add liquid gradually: Swirl the mixture constantly in the same direction while adding water/stock one spoon at a time until the mixture becomes slightly sticky but not too watery.
Step3: Shape the Buns
- Prepare the dough: After the dough has risen, knead it again on a floured work surface until it returns to its original size.
- Divide and shape: Divide the dough into 20 equal portions and roll each portion into a small disk-like wrapper.
- Fill and seal: Place a spoonful of filling in the center of each wrapper. Hold the wrapper in the palm of one hand and use the other hand to fold and seal the edges by pinching them together until the bun is completely closed.
- Rest the buns: Leave the buns to rest for 15 minutes before frying.
Step4: Fry the Buns
- Heat the pan: Heat a frying pan over high heat and add cooking oil.
- Place the buns: Arrange the buns in the pan with the sealed side facing up.
- Crisp the bottom: Fry until the bottom turns golden brown.
- Add water: Pour water into the pan until it covers about one-third of the buns’ height, then cover the pan with a lid.
- Steam and finish: Cook until all the water evaporates. Remove the lid and cook for an additional 30 seconds to crisp up the bottom.
- Serve: Sprinkle with sesame seeds and chopped spring onions before serving.
Helpful Tips for Sheng Jian Bao
- Dough Consistency: The dough should be soft but not sticky. If it sticks to your hands, add a little more flour.
- Filling Texture: The filling should be moist but not watery. Too much liquid can cause the buns to break during frying.
- Proper Sealing: Make sure to pinch the edges tightly to seal the buns completely. This helps retain the juicy filling.
Cooking Tips for the Best Sheng Jian Bao
- Use a heavy-bottomed frying pan for even heat distribution and a crispier crust.
- Control the heat carefully: Start with high heat for a crispy bottom, then reduce to medium when adding water.
- Avoid overfilling: Adding too much filling can make it difficult to seal the buns properly.
Serving Suggestions for Sheng Jian Bao
- Pair with a light Chinese tea: The subtle flavors of green or jasmine tea complement the savory buns perfectly.
- Serve with a dipping sauce: Mix soy sauce with a dash of black vinegar and a hint of chili oil for an extra flavor kick.
- Add a side of pickled vegetables: The tanginess of pickled radishes or cucumbers balances the rich flavor of the buns.
Nutritional Information for Sheng Jian Bao
Each serving of Sheng Jian Bao contains:
- Calories: 120
- Fat: 6g
- Carbohydrates: 15g
- Protein: 4g
- Fiber: 1g
Nutritional information is based on one bun and may vary depending on the specific ingredients used.
Storage and Leftovers for Sheng Jian Bao
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: For longer storage, place the buns in a single layer on a baking sheet, freeze, and then transfer to a freezer-safe container.
- Reheat: To reheat, pan-fry them in a little oil over medium heat or steam until heated through.
Frequently Asked Questions (FAQs) for Sheng Jian Bao
1. Can I make Sheng Jian Bao ahead of time?
Yes, you can prepare the dough and filling in advance. Assemble the buns and freeze them before the frying step.
2. What’s the difference between Sheng Jian Bao and Xiao Long Bao?
Sheng Jian Bao is pan-fried, giving it a crispy bottom, whereas Xiao Long Bao is steamed and known for its soup-filled interior.
3. Can I use a vegetarian filling?
Absolutely! Replace the pork with a mixture of tofu and finely chopped vegetables like mushrooms and carrots.
4. Why did my buns break during frying?
This usually happens if the dough is too thin or not sealed properly. Make sure to leave enough dough around the edges when folding.
Related Recipes for Sheng Jian Bao Lovers
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
Conclusion
Congratulations! You’ve made it to the end of this delightful journey on how to make Sheng Jian Bao (生煎包). We hope you try this recipe and savor every bite of these delicious buns. Feel free to share your experience in the comments or let us know if you have your own twist on the recipe. Happy cooking!
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Sheng Jian Bao Recipe | Delicious Pan-Fried Pork Buns
Description
Welcome, food enthusiasts! If you’ve been searching for the perfect blend of crispy and juicy flavors in a bun, look no further. Our recipe for Sheng Jian Bao, also known as Shanghai Pan-fried Pork Buns, is a must-try! This traditional dish, packed with savory pork and encased in half-crispy, half-soft dough, has been a beloved breakfast staple in Shanghai for generations. But don’t let its classic roots stop you from serving it at your next party or family dinner. Follow along, and you’ll be savoring these delicious buns in no time!
Ingredients
- 250 g all-purpose flour – about 2 cups
- 1 teaspoon sugar
- 1 teaspoon dried instant yeast (for that perfect rise)
- 140 ml lukewarm water – about 9 tbsp
For the Filling:
- 250 g minced pork – around 9 oz
- 2 tablespoons spring onion – finely chopped
- ½ tablespoon ginger – minced
- 2 teaspoons light soy sauce
- ½ teaspoon Shaoxing rice wine
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- 1 pinch ground Sichuan pepper (or substitute with Chinese five-spice powder)
- 5 tablespoons water – or chicken stock for extra flavor
For Frying:
- 1 tablespoon cooking oil
- 240 ml water – about 1 cup
For Garnishing:
- Toasted sesame seeds
- Spring onion – finely chopped
Instructions
Step 1: Prepare the Dough
- Mix dry ingredients: In a large bowl, combine the flour, yeast, and sugar.
- Add water: Gradually pour in lukewarm water while stirring with a pair of chopsticks or a fork.
- Knead the dough: Once the mixture starts to form a dough, knead it with your hands until it becomes smooth and elastic.
- Let it rise: Cover the bowl with a wet kitchen towel and leave it to rise in a warm place until doubled in size. This should take between 40 minutes to 1.5 hours, depending on room temperature.
Step 2: Mix the Filling
- Combine ingredients: Place all the filling ingredients, except water or stock, into a large bowl.
- Add liquid gradually: Swirl the mixture constantly in the same direction while adding water/stock one spoon at a time until the mixture becomes slightly sticky but not too watery.
Step 3: Shape the Buns
- Prepare the dough: After the dough has risen, knead it again on a floured work surface until it returns to its original size.
- Divide and shape: Divide the dough into 20 equal portions and roll each portion into a small disk-like wrapper.
- Fill and seal: Place a spoonful of filling in the center of each wrapper. Hold the wrapper in the palm of one hand and use the other hand to fold and seal the edges by pinching them together until the bun is completely closed.
- Rest the buns: Leave the buns to rest for 15 minutes before frying.
Step 4: Fry the Buns
- Heat the pan: Heat a frying pan over high heat and add cooking oil.
- Place the buns: Arrange the buns in the pan with the sealed side facing up.
- Crisp the bottom: Fry until the bottom turns golden brown.
- Add water: Pour water into the pan until it covers about one-third of the buns’ height, then cover the pan with a lid.
- Steam and finish: Cook until all the water evaporates. Remove the lid and cook for an additional 30 seconds to crisp up the bottom.
- Serve: Sprinkle with sesame seeds and chopped spring onions before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Dough Consistency: The dough should be soft but not sticky. If it sticks to your hands, add a little more flour.
- Filling Texture: The filling should be moist but not watery. Too much liquid can cause the buns to break during frying.
- Proper Sealing: Make sure to pinch the edges tightly to seal the buns completely. This helps retain the juicy filling.
