Have you ever ever tried Chinese language pan-fried pork buns, Sheng Jian Bao? It’s a wholesome and attractive Chinese language snack or could also be breakfast in some space. Shengjian Bao contains a crispy backside and a juicy and bursting meat filling.

In Chinese language, pan-fried Pork Buns are often called Sheng Jian Bao, that means pan-fried instantly with out steaming. The steamed model is named Xiao Lengthy Bao. This can be a highly regarded Chinese language avenue snack throughout the entire county. Nonetheless, Shanghai’s fashion may be essentially the most well-known because it accommodates a number of juicy inside.

A number of variations are widespread in China, and the variations are primarily within the wrapper. The standard model has a extra fluffy texture and thicker wrapper, utilizing the dough within the following recipe card. The recent boiling water dough achieves a brand new widespread model with a thinner, chewier wrapper (烫面). This concept is much like Chinese language scallion pancake. On this recipe, we’re making a fundamental Shengjian bao most simply.

Distinction between Shengjian Bao and Baozi

The looks of shengjianbao is much like that of baozi, and thus it’s possible you’ll surprise the distinction between Shengjian and common Baozi.

Baozi is fluffy and tender in texture whereas Shengjianbao is has a crispy backside.

The wrapper dough for shengjian is a semi-fermentation dough, much like the bread of Roujiamo (肉夹馍). So, it’s fairly fast to make in contrast with conventional steamed buns.

I used a dough much like conventional steamed buns this time. The wrapper is fluffy, and it’s tremendous simple.

The standard model provides pork jelly or different animal inventory to create an excellent juicy filling. I exploit scallion and ginger water to simplify the method, however creates an excellent comparable outcome.

Ideas for filling:

• Use pork filling with sufficient fats. I like to recommend utilizing a minced pork filling with at the very least 30% fats.
• Add sufficient scallion and ginger water, or exchange it with inventory to make sure the filling is juicy.

The best way to make Shengjian Bao

Scallion and ginger water

Add ginger slices, scallion sections, Sichuan pepper, and star anise to the nice and cozy water and soak them for five minutes.

Make the filling

Stir the meat, add the egg, gentle soy sauce, darkish soy sauce, oyster sauce, salt, five-spice powder, and sugar, and blend effectively. Whereas stirring, add the scallion and ginger water in three batches to mix completely with the meat. The important tip right here is to verify the filling is stirred effectively till it’s barely fluffy and turns gentle pink.

Add chopped scallion and drizzle with scorching oil. This step can stimulate the scallion’s aroma. Combine effectively once more.

The dough for Shengjianbao

Add sugar, baking powder, yeast, and heat water to the flour and stir with chopsticks till it turns right into a dough. Switch it to the chopping board and knead it for a couple of minutes together with your palms to expel the air and make it easy. Cowl it with a bowl, and let it ferment for solely quarter-hour. We don’t want to attend till it doubles in dimension. You may also use a stand mixer, knead for round 8-9 minutes at low velocity.

Assemble

Should you don’t know how one can fold shengjianbao, test our The best way to Fold Baozi, this may increasingly aid you.

Place a spoonful of filling within the heart of the dough circle. Then maintain the dough circle in a single hand. Then, use the opposite hand to begin pleating the perimeters by pinching a small part of dough to type a pleat. Proceed to repeat and on the identical time, twist the bun with the opposite hand and at last seal the bun.

Fry shengjianbao

Pour 2 tbsp. Cook dinner oil in a pan, place the shengjianbao, and fry for 3-5 minutes till the underside turns into crispy and golden brown.

As soon as the underside of the shengjianbao is calmly browned, add 1/2 cup of water to the pan. Cowl the pan with a lid. Decelerate the fireplace and let it simmer for round 5 minutes. Then take away the lid proceed to cook dinner off the water and make the underside crispy once more. On the finish, sprinkle with chopped scallion and black sesame and serve scorching.

Be aware

• Use low warmth when frying to keep away from burning the shengjianbao. And rotate the pan every so often.
• If you’d like the filling to be extra juicer, chop some pork jelly or beef jelly into small cubes and blend with the filling.

What to serve with

• I like to drizzle some chili oil on Shenjianbao. If you wish to strive it, take a look at our Chinese language Chili Oil.
• We advocate pairing it with Snow Pea Leaf Soup for many who favor one thing lighter. Or soy milk. Oh, don’t forgot the traditional combination- Chinese language congee.

For filling

• scallion chopped for half half, minimize into sections for an additional half
• ginger minimize into slices
• 1 tsp. Sichuan peppercorn
• 2 tbsp. cooking oil
• 1 tbsp. black sesame

Filling

• 2 tbsp. gentle soy sauce
• 300 g minced pork at the very least 30% fats
• 1/2 tbsp. darkish soy sauce
• 1 tsp. oyster sauce
• 1 tep. salt
• 1 tbsp. sugar
• 1 tbsp. 5 spice powder
• 1 egg

For wrapper

• 2 cup of flour
• 1 tsp. sugar
• 1 tsp. baking powder
• 1 tsp. yeasts
• 1 cup heat water or chilled water in summer time
• 1 tsp. vegetable oil

Scallion and ginger water

Make the filling

• Add the meat in a big bowl. Stir the meat, add the egg, gentle soy sauce, darkish soy sauce, oyster sauce, salt, five-spice powder, and sugar, and blend effectively. Whereas stirring, add the scallion and ginger water in three batches to mix completely with the meat. The important tip right here is to verify the filling is stirred effectively till it’s barely fluffy and turns gentle pink.

• Add chopped scallion and drizzle with scorching oil. This step can stimulate the scallion’s aroma. Combine effectively once more.

The dough for Shengjianbao

• Add sugar, baking powder, yeast, cooking oil and heat water to the flour and stir with chopsticks till it turns right into a dough. Switch it to the chopping board and knead it for a couple of minutes together with your palms to expel the air and make it easy. Cowl it with a bowl, and let it ferment for solely quarter-hour. We don’t want to attend till it doubles in dimension. You may also use a stand mixer, knead for round 8-9 minutes at low velocity.

Assemble

• First, divide the fermented dough into two equal components. Then, roll every half into an extended strip of about 30 cm. After that, minimize every lengthy strip into 12 small items of dough. Lastly, roll each bit of dough right into a barely thicker spherical crust.

• Place a spoonful of filling within the heart of the dough circle. Then maintain the dough circle in a single hand. Then, use the opposite hand to begin pleating the perimeters by pinching a small part of dough to type a pleat. Proceed to repeat and on the identical time, twist the bun with the opposite hand and at last seal the bun.

Fry shengjianbao

• Pour 2 tbsp. Cook dinner oil in a pan, place the shengjianbao, and fry for 3-5 minutes till the underside turns into crispy and golden brown.

• As soon as the underside of the shengjianbao is calmly browned, add 1/2 cup of water to the pan. Cowl the pan with a lid. Decelerate the fireplace and let it simmer for round 5 minutes.

• Then take away the lid proceed to cook dinner off the water and make the underside crispy once more. On the finish, sprinkle with chopped scallion and black sesame and serve scorching.

This recipe is first printed in 2014 after which up to date with a brand new recipe and video.  

Energy: 291kcal | Carbohydrates: 18g | Protein: 6g | Fats: 21g | Saturated Fats: 2g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 12g | Trans Fats: 0.1g | Ldl cholesterol: 82mg | Sodium: 3796mg | Potassium: 427mg | Fiber: 2g | Sugar: 11g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 3mg