Description
Discover the delightful contrast of textures with Sheng Jian Bao, Shanghai’s signature pan-fried pork buns. These golden-bottomed buns are filled with juicy, savory pork filling, pan-fried to achieve a crispy base and then steamed to tender perfection, offering a delicious bite every time.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon yeast
- 3/4 cup warm water
For the Filling:
- 300 g ground pork
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine (optional)
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 cup chopped green onions
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, sugar, and yeast. Slowly add the warm water and knead the mixture until a smooth, elastic dough forms. Cover the dough and let it rise in a warm place until it doubles in size, about 1 hour.
- Make the Filling: In a separate bowl, combine the ground pork, soy sauce, sesame oil, Shaoxing wine (if using), sugar, minced garlic, grated ginger, and chopped green onions. Mix thoroughly to combine all flavors evenly.
- Shape the Buns: Once the dough has risen, divide it into 12 equal portions. Roll each portion into a small circle, about 3-4 inches in diameter. Place a spoonful of the pork filling in the center of each dough circle. Fold and pleat the edges carefully to seal the filling inside, forming a bun.
- Pan-Fry the Buns: Heat a lightly oiled pan over medium heat. Arrange the buns in the pan with their pleated side up, ensuring they have space between each other. Cook until the bottoms turn golden brown and crispy, about 4-5 minutes.
- Steam the Buns: After the bottoms are browned, add about 1/4 cup water to the pan and immediately cover it with a lid to trap steam. Let the buns steam for approximately 10-12 minutes or until the pork filling is fully cooked and the dough is tender.
- Final Touch and Serve: Remove the lid carefully to avoid water droplets falling on the buns. Sprinkle the buns with toasted sesame seeds and additional chopped green onions for garnish. Serve them hot to enjoy the perfect texture contrast and savory flavor.
Notes
- Handle the dough gently when shaping to keep the buns soft and fluffy.
- Serving the buns hot ensures optimal texture – crispy bottoms and juicy filling.
- If Shaoxing wine is unavailable, it can be omitted or replaced with dry sherry for similar flavor.
- Use medium heat for pan-frying to avoid burning the bottoms before the filling cooks thoroughly.
- Cover the pan quickly when adding water to trap steam efficiently for even cooking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
