fried buns

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

Sheng Jian Bao, or pan-fried pork buns, are a beloved Chinese snack known for their crispy bottom, tender dough, and juicy filling. Here’s a detailed guide to making them at home.

Ingredients: For the dough, mix 300g all-purpose flour with 150ml warm water, 5g yeast, and 10g 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 pepper.

Steps:

1. Prepare the dough: Knead the risen dough until smooth, then divide into small balls. Roll each into a thin circle.

2. Fill and seal: Place a spoonful of filling in the center, pinch the edges to form a pleated top, ensuring no leaks.

3. Proof the buns: Let the stuffed buns rest for 20 minutes to proof slightly.

4. Pan-fry: Heat 2 tbsp oil in a non-stick pan. Arrange the buns flat-side down and cook over medium heat for 2 minutes until golden.

5. Steam and finish: Add 100ml water, cover, and steam for 8 minutes. Uncover, increase heat to crisp the bottom further, then serve hot.

Tips: For extra flavor, add a dash of rice vinegar to the filling. Enjoy these buns with soy sauce or chili sauce!