Sheng Jian Bao (生煎包) (Chinese Pan-Fried Pork Buns)
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5.0
27 reviews
Excellent
Sheng Jian Bao (生煎包) (Chinese Pan-Fried Pork Buns)
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Sheng Jian Bao is a Shanghainese mini pan-fried bun filled with a mixture of ground pork. The savory meat filling is wrapped with a fluffy yeasted dough, which is steamed and pan-fried until slightly crisp and golden brown.
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Ingredients
Vegetables (if using):
- 1 C Napa cabbage chopped
- 1 teaspoon coarse salt
- 2-3 Shiitake mushrooms soaked overnight and chopped (optional)
- ¼ C leeks chopped (optional)
Pork meat filling:
- 1 lb lean ground pork
- 1 tablespoon soy sauce
- 1 tsp Shaoxing wine
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 green onion chopped
- 3 cloves garlic minced
- 1 tablespoon ginger finely minced
- 1 tablespoon cornstarch
Dough:
- 180 g bao flour
- 3 g active dry yeast
- 125 ml warm water
- 15 g granulated sugar
- 5 ml vegetable oil
Black vinegar dipping sauce:
- 3 tablespoon black vinegar Chinkiang
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- ginger finely julienned
For cooking the buns:
- 1-2 tablespoon vegetable oil
- hot water
Garnish:
- green onion chopped
- black (or white) sesame seeds
Instructions
For key visual process photos, refer to the body of the blog post.
Prepare vegetables (if using):
- Place Napa cabbage into a colander and sprinkle 1 teaspoon coarse salt over the top.
- Massage the cabbage for 10 seconds and set aside to drain for about 10 minutes. This is to remove any excess moisture so that the buns do not get soggy.
- After 10 minutes, squeeze the cabbage with your hands and drain away remaining liquid.
- Place the cabbage, mushrooms and leeks (if using) into a food processor and pulse until finely chopped. Remove and place mixture into a large mixing bowl.
Prepare pork meat filling:
- Into a stand mixer bowl fitted with a paddle attachment, add the finely chopped cabbage, mushrooms, and leeks, ground pork, soy sauce, Shaoxing wine, salt, black pepper, sesame oil, sugar, green onion, garlic, ginger and cornstarch.
- Mix all of the ingredients together in one direction until long protein strands appear.
- Place meat mixture into fridge for 20 minutes, or overnight.
Prepare the dough:
- In a bowl, combine yeast, sugar and warm water. Give it a mix and let the yeast activate, a few minutes.
- When the yeast is activated and bubbly, add in flour and salt.
- Knead until the dough comes together. Add in vegetable oil and continue to knead until smooth.
- Turn out dough onto a lightly oiled bowl, cover with plastic wrap, and leave in a warm location until almost doubled in size.
- Once dough has risen, gently deflate and move it over to a workspace dusted with bao flour.
- Divide the dough into 4 quarters and from each quarter, roll it into a log and cut out equal 6 portions. Repeat with the remaining dough.
- Roll each piece of dough into a ball and flatten with your palm.
- Use a rolling pin to roll the dough out into a circle about 3" wide. Place 1 heaped teaspoon of meat filling into the centre of the dough and pinch and pleat around the dough to seal.
- Place the finished buns onto a lightly greased plate or baking sheet land cover lightly with plastic wrap. Repeat with the remaining dough and meat.
Make the black vinegar dipping sauce:
- In a bowl, stir all the ingredients together. Set aside.
Pan-fry the pork buns:
- Heat a large frying pan with a little bit of vegetable oil over medium heat and place the buns in. Ensure that you leave some space in between the buns for them to expand a little. (You may need to cook in batches, depending on how large your pan is).
- Briefly pan-fry the buns until they are slightly brown, approximately 2 minutes.
- Next, add about ½ C of boiling hot water to the pan and cover with a lid to steam the buns for about 5 minutes, until the meat is fully cooked and the water has evaporated.
- Remove the lid to let any remaining water evaporate and let the bottoms of the buns crisp up slightly and turn golden brown.
- Remove and garnish with sesame seeds and chopped green onions.
- Serve immediately, with black vinegar dipping sauce.
Nutrition Information
Show Details
Calories
68kcal
(3%)
Carbohydrates
3g
(1%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
268mg
(11%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
25IU
(1%)
Vitamin C
2mg
(2%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 268mg | 11% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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