Shengjian Bao is a famous snack in Shanghai and is said to have a history of hundreds of years.
Its characteristics are: crisp skin, thick juice, fragrant meat and exquisite.
The bottom of the outer skin is crispy, and the upper half is sprinkled with some sesame seeds and chopped green onion. Take a bite and mix the aroma of meat, oil, sesame, and onion and leave it in your mouth for a long time.
The finished product is white, soft and loose, with tender meat filling.
pan-fried bun stuffed with
Recipe Recommendations
- flour 250 grams
- yeast 3 grams
- pork stuffing 200 grams
- onion appropriate amount
- ginger powder 2 grams
- black sesame appropriate amount
- salt 3 grams。
- cooking wine 10 grams
- sugar 5 grams
- soy sauce 15 grams
- pepper 2 grams
- chicken essence 2 grams
- sesame oil appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for pan-fried bun stuffed with
1
Add yeast to flour and moderate cold water to synthesize dough and ferment twice the size.
2
Add chopped green onion, salt, soy sauce, ginger powder, pepper powder, sugar, cooking wine, sesame oil, and onion and ginger water to the pork filling.
3
Whisk all hard to make filling and set aside.
4
Knead the fermented dough evenly and leave for 10 minutes.
5
Divide the dough into small portions, rub one portion into strips and cut into equal portions.
6
Take a portion and roll it into a round leather bag and add the meat filling.
7
Wrap them into small buns, cook them all in turn, drain them in a greased frying pan, and let them wake again for 10 minutes.
8
Then sprinkle with black sesame seeds and fry until 2 minutes.
9
Pour on appropriate amount of cold water, cover and simmer until.
10
After the water is dry, sprinkle with chopped green onion.
11
Pour in the right amount of sesame oil.
12
Simmer for another 2 minutes and turn off the heat.pan-fried bun stuffed with Make Tips
The dough of Shengjian Bao should be moderately soft and soft for the taste to be good. It is best to choose fat and lean pork for meat filling. The onion and ginger water in the meat filling should be slowly added little by little, and beaten while adding until it is completely absorbed by the meat filling. In this way, the meat filling will be tender and juicy. When frying until until, first fry until 2 minutes to shape the bottom of the bag, then add cold water and heat and simmer until the water is dry. Put the chopped green onion last and simmer for 2 minutes until fragrant. Pan-fried buns should not be too big. Each dough should be slightly larger than the dumpling skin.