Sheng Jian Bao, or pan-fried pork buns, are a beloved Chinese snack known for their crispy bottoms, tender dough, and savory broth. Here’s a simple guide to making them at home.
Ingredients: For the dough, mix 300g all-purpose flour, 150ml warm water, 1 tsp yeast, and 1/2 tsp sugar until smooth; let it rise for 1 hour. For the filling, combine 200g ground pork, 2 chopped shiitake mushrooms, 1 tbsp soy sauce, 1 tsp sesame oil, salt, and white pepper.
Steps:
1. Prepare the dough: Knead the risen dough until elastic, then divide into 12 small balls. Roll each into a thin circle, leaving the center thicker.
2. Fill and seal: Place 1 tbsp filling in the center, pleat the dough edges to seal, twisting the top into a knot.
3. Proof and pan-fry: Let the buns rest for 15 minutes. Heat 2 tbsp oil in a non-stick pan over medium heat. Arrange the buns seam-side up and fry for 2 minutes until golden.
4. Steam and finish: Add 100ml water, cover, and steam for 8 minutes. Uncover, increase heat to crisp the bottoms for another 2 minutes.
Serve hot with a splash of black vinegar and shredded ginger. Enjoy the perfect balance of crispy, chewy, and juicy in every bite!
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