Sheng Jian Bao, or pan-fried pork buns, are a beloved Shanghai 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, 150ml warm water, 5g sugar, and 3g yeast. Knead into a smooth dough and let it rise for 1 hour. For the filling, combine 200g ground pork, 2 chopped shiitake mushrooms, 1 shredded ginger, 1 tbsp soy sauce, 1 tsp sesame oil, salt, and pepper.
Steps:
1. Prepare the dough: Punch down the risen dough, divide into 8 equal portions, and roll into 10cm circles.
2. Fill and seal: Place 1 tbsp filling in the center, pleat the edges, and seal tightly into a round bun.
3. Proof: Let the buns rest for 20 minutes until slightly puffed.
4. Cook: Heat 2 tbsp oil in a non-stick pan over medium heat. Arrange buns seam-side up and fry for 2 minutes until golden.
5. Steam and finish: Add 100ml water, cover, and steam for 8 minutes. Uncover, increase heat to crisp the bottoms, then serve hot.
Tip: For extra flavor, add a dash of rice vinegar to the dough. Enjoy these juicy, crispy buns as a snack or meal!
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