Sheng jian bao (生煎包)
China
Juicy pork buns with a semi‑crunchy, semi‑soft shell – a traditional Shanghai breakfast and a great party snack. The dough rises while the filling stays moist thanks to the addition of water during mixing.
Ingredients
- 250 g wheat flour
- 1 tsp sugar
- 1 tsp dry yeast
- 140 ml warm water
- 250 g ground pork
- 2 tbsp green onion
- 0.5 tbsp ginger
- 2 tsp light soy sauce
- 0.5 tsp sesame oil
- 0.25 tsp salt
- 1 pinch ground Sichuan pepper
- 5 tbsp water
- 1 tbsp vegetable oil
- to taste sesame seeds
Steps
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In a large bowl combine wheat flour, dry yeast and sugar. Gradually pour in warm water, stirring with sticks or a fork.
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Knead the dough by hand until smooth and elastic, then cover the bowl with a damp kitchen towel.
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Let the dough rise in a warm place until it doubles in size (about 40–90 minutes).
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In a large bowl combine ground pork, green onion, ginger, light soy sauce, sesame oil, salt and ground Sichuan pepper.
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Gradually, continuously stirring, add 5 tablespoons of water (or chicken broth) to the filling until the mixture becomes homogeneous.
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Place the dough on a flour‑dusted surface and knead again until it returns to its original volume.
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Divide the dough into 20 equal pieces, rolling each into a round disc.
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Place a portion of the filling in the center of each disc, then pinch the edges to form a bun.
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Let the formed buns rest for 15 minutes.
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Heat vegetable oil in a pan over high heat.
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Place the buns in the pan, fry until golden brown on the bottom, then pour in 240 ml of water, cover with a lid and cook until the water evaporates.
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Remove the lid, sprinkle the buns with toasted sesame seeds and green onion (for garnish).
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Fry for another about 30 seconds until a crispy crust forms.