fried dumplings

How to Make Sheng Jian Bao: A Step-by-Step Guide

Sheng Jian Bao, or pan-fried pork buns, are a beloved Chinese street food 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 with 150ml warm water and a pinch of salt until smooth. Let it rest for 30 minutes. For the filling, combine 200g ground pork with 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp ginger, 1 tsp minced garlic, chopped chives, and a dash of white pepper.

Steps:

1. Shape the buns: Roll the dough into a 2cm-thick sheet, cut into 8cm circles. Place a tablespoon of filling in the center, pleat the edges to seal, twist the top, and place on parchment paper.

2. Proof: Let the buns rest for 15 minutes until slightly puffy.

3. Pan-fry: Heat 2 tbsp oil in a non-stick pan over medium heat. Arrange the buns seam-side up and cook for 2 minutes until golden at the bottom.

4. Steam: Add 100ml water to the pan, cover, and steam for 8-10 minutes until the dough is cooked and the filling is tender.

5. Finish: Uncover, let the remaining water evaporate, and cook for another 1-2 minutes to crisp the bottom.

Serve hot with a drizzle of black vinegar and a sprinkle of sesame seeds. Enjoy these crispy, juicy buns fresh from the pan!