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Sheng Jian Bao Recipe | Delicious Pan-Fried Pork Buns

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

Scale

  • 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

  1. Mix dry ingredients: In a large bowl, combine the flour, yeast, and sugar.
  2. Add water: Gradually pour in lukewarm water while stirring with a pair of chopsticks or a fork.
  3. Knead the dough: Once the mixture starts to form a dough, knead it with your hands until it becomes smooth and elastic.
  4. 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

  1. Combine ingredients: Place all the filling ingredients, except water or stock, into a large bowl.
  2. 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

  1. Prepare the dough: After the dough has risen, knead it again on a floured work surface until it returns to its original size.
  2. Divide and shape: Divide the dough into 20 equal portions and roll each portion into a small disk-like wrapper.
  3. 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.
  4. Rest the buns: Leave the buns to rest for 15 minutes before frying.

Step 4: Fry the Buns

  1. Heat the pan: Heat a frying pan over high heat and add cooking oil.
  2. Place the buns: Arrange the buns in the pan with the sealed side facing up.
  3. Crisp the bottom: Fry until the bottom turns golden brown.
  4. Add water: Pour water into the pan until it covers about one-third of the buns’ height, then cover the pan with a lid.
  5. Steam and finish: Cook until all the water evaporates. Remove the lid and cook for an additional 30 seconds to crisp up the bottom.
  6. Serve: Sprinkle with sesame seeds and chopped spring onions before serving.

Equipment

Notes

  • 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.

Find it online: https://optimalrecipes.com/sheng-jian-bao-recipe-delicious-pan-fried-pork-buns/