Shengjian Bao
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 mins
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Servings
2
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Calories
291 kcal
Shengjian Bao
Description
Shengjian Bao combine a savory pork filling with a yeast-leavened dough. The filling incorporates minced pork with a blend of light and dark soy sauces, oyster sauce, salt, sugar, five-spice powder, and an egg, creating rich umami notes balanced with sweet and aromatic spices. Stirring in scallion and ginger-infused water while mixing the meat helps emulsify and tenderize the filling to become fluffy and light pink. Chopped scallions added at the end with hot oil release a fragrant aroma that infuses the filling further.
The dough is prepared by combining flour with sugar, baking powder, yeast, oil, and warm water, then kneaded and allowed to ferment briefly—just 15 minutes—so the dough remains soft and pliable. The buns are shaped, stuffed with filling, and pan-fried, yielding a contrast between a slightly crispy bottom crust and a tender, chewy dough encasing the juicy pork inside. The ginger and Sichuan peppercorn in the scallion-ginger water lend a subtle spice and fragrance that complement the pork.
Shengjian Bao are enjoyed as a street snack or breakfast item, appreciated for their hearty meat filling and textural contrast from pan frying. They can be served hot fresh from the pan with soy sauce or chili dipping.
Ingredients
Ingredients
For filling
- scallion chopped for half part, cut into sections for another part
- ginger cut into slices
- 1 tsp. Sichuan peppercorn
- 2 tbsp. neutral cooking oil generic cooking oil
- 1 tbsp. black sesame seed
Filling
- 2 tbsp. soy sauce light
- 300 g pork at least 30% fat, minced
- 1/2 tbsp. dark soy sauce
- 1 tsp. oyster sauce
- 1 tep. salt
- 1 tbsp. sugar
- 1 tbsp. five spice powder
- 1 egg
For wrapper
- 2 cup flour
- 1 tsp. sugar
- 1 tsp. baking powder
- 1 tsp. yeast
- 1 cup water warm or chilled water in summer
- 1 tsp. vegetable oil
Instructions
Scallion and ginger water
- Add ginger slices, scallion sections and Sichuan pepper to the warm water and soak them for 5 minutes.
Make the filling
- Add the meat in a large bowl. Stir the meat, add the egg, light soy sauce, dark soy sauce, oyster sauce, salt, five-spice powder, and sugar, and mix well. While stirring, add the scallion and ginger water in three batches to blend perfectly with the meat. The essential tip here is to make sure the filling is stirred well until it is slightly fluffy and turns light pink.
- Add chopped scallion and drizzle with hot oil. This step can stimulate the scallion’s aroma. Mix well again.
The dough for Shengjianbao
- Add sugar, baking powder, yeast, cooking oil and warm water to the flour and stir with chopsticks until it turns into a dough. Transfer it to the chopping board and knead it for a few minutes with your hands to expel the air and make it smooth. Cover it with a bowl, and let it ferment for only 15 minutes. We don’t need to wait until it doubles in size. You can also use a stand mixer, knead for around 8-9 minutes at low speed.
Assemble
- First, divide the fermented dough into two equal parts. Then, roll each part into a long strip of about 30 cm. After that, cut each long strip into 12 small pieces of dough. Finally, roll each piece of dough into a slightly thicker round crust.
- Place a spoonful of filling in the center of the dough circle. Then hold the dough circle in one hand. Then, use the other hand to start pleating the edges by pinching a small section of dough to form a pleat. Continue to repeat and at the same time, twist the bun with the other hand and finally seal the bun.
Fry shengjianbao
- Pour 2 tbsp. Cook oil in a pan, place the shengjianbao, and fry for 3-5 minutes until the bottom becomes crispy and golden brown.
- Once the bottom of the shengjianbao is lightly browned, add 1/2 cup of water to the pan. Cover the pan with a lid. Slow down the fire and let it simmer for around 5 minutes.
- Then remove the lid continue to cook off the water and make the bottom crispy again. At the end, sprinkle with chopped scallion and black sesame and serve hot.
Notes
- The pork filling should be mixed thoroughly until light pink and slightly fluffy for the best texture.
- Adding scallion and ginger water in portions during mixing helps blend the flavors and tenderizes the filling.
- Brief dough fermentation keeps the wrapper soft and easy to shape while providing structure.
- Drizzling hot oil over chopped scallions in the filling enhances aroma through heat release.
- Traditionally served fresh and hot, Shengjian Bao are a satisfying snack or breakfast dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 3796mg | 158% |
| Potassium | 427mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 226mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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