Description
Crispy-bottomed, juicy pork buns from Shanghai, filled with savory ground pork and pan-fried before being steamed for a perfect contrast of textures. These Sheng Jian Bao offer a delightful combination of crispy crust and tender, juicy filling, making them an irresistible appetizer or snack.
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
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Dough: Mix the flour, sugar, and yeast in a large bowl. Slowly add warm water and knead until a smooth, elastic dough forms. Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
- Make the Filling: In a bowl, combine ground pork, soy sauce, sesame oil, Shaoxing wine (if using), sugar, minced garlic, grated ginger, and chopped green onions. Mix thoroughly until well incorporated.
- Shape the Buns: Divide the risen dough into 12 equal portions. Roll each portion into a thin circle. Place a spoonful of the pork filling in the center and pleat the dough edges to seal the bun completely.
- Pan-Fry the Buns: Heat a lightly oiled skillet over medium heat. Arrange the buns seam side up in the pan. Cook until the bottoms turn golden brown and crispy, about 4-5 minutes.
- Steam the Buns: Carefully add a small amount of water (about 1/4 cup) to the pan, then immediately cover with a lid to trap the steam. Let the buns steam for 10-12 minutes until fully cooked through and the wrappers become soft and tender.
- Finish and Serve: Remove the lid and let any remaining water evaporate. Transfer the buns to a serving plate, sprinkle with sesame seeds and additional chopped green onions, and serve hot for the best texture and flavor.
Notes
- Handle the dough gently during shaping to keep the buns soft and fluffy.
- Serve the Sheng Jian Bao hot immediately after cooking for the best contrast between the crispy bottom and juicy filling.
- Shao Xing wine is optional but adds a subtle depth of flavor to the pork filling.
- If you prefer, substitute ground pork with ground chicken or turkey for a leaner version.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Chinese
