Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheng Jian Bao: Shanghai Pan-Fried Pork Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 88 reviews

  • Author: Chef
  • Total Time: 1 hour 30 minutes
  • Yield: 12 buns

Description

Sheng Jian Bao are traditional Shanghai-style pan-fried pork buns featuring a crispy golden bottom, soft fluffy dough, and a juicy, savory pork filling. These buns are first pan-fried to achieve a delightful crunch and then steamed to ensure the filling is tender and flavorful, offering a delicious contrast in texture and taste.

Ingredients

For the Dough:

  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon yeast
  • 3/4 cup warm water

For the Filling:

  • 300 g ground pork
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Shaoxing wine (optional)
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1/4 cup chopped green onions

Instructions

  1. Make the dough: Mix the all-purpose flour, sugar, yeast, and warm water together in a large bowl. Knead the mixture until the dough is smooth and elastic, about 8-10 minutes. Cover the dough and let it rise in a warm place until it doubles in size, approximately 1 hour.
  2. Prepare the filling: In a separate bowl, combine the ground pork, soy sauce, sesame oil, Shaoxing wine (if using), sugar, minced garlic, grated ginger, and chopped green onions. Mix thoroughly to create a well-incorporated savory pork filling.
  3. Shape the buns: Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a small circle about 3 inches in diameter. Place a spoonful of pork filling in the center of each dough circle.
  4. Seal the buns: Pleat the edges of the dough around the filling by pinching them together at the top, ensuring the bun is tightly sealed to prevent the filling from leaking during cooking.
  5. Pan-fry the buns: Heat a large pan over medium heat and add a thin layer of oil. Arrange the buns in the pan with the sealed side up, and cook until the bottoms turn golden brown and crispy, about 4-5 minutes.
  6. Steam the buns: Carefully add a small amount of water (about 1/4 cup) to the pan, then cover immediately with a lid to trap the steam. Let the buns steam for 10-15 minutes, or until they are cooked through, and the filling is juicy and tender.
  7. Garnish and serve: Remove the lid and allow any remaining water to evaporate. Sprinkle the buns with sesame seeds and additional chopped green onions for garnish. Serve hot to enjoy the contrasting textures of crispy bottom and soft, juicy interior.

Notes

  • Handle the dough gently and knead well to achieve soft, fluffy buns.
  • Ensure the pan is preheated before placing buns to get a nice crisp bottom.
  • Use a lid when steaming to keep moisture trapped for tender buns.
  • Serve the buns hot for the best texture and flavor experience.
  • If Shaoxing wine is not available, omit it or substitute with a dry sherry for flavor.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://kitchenmartha.com/sheng-jian-bao-shanghai-pan-fried-pork-buns-recipe/