Shengjian bao are pan-fried pork buns with a crispy bottom, soft fluffy top, and juicy, soup-filled centre. They’re like if a dumpling and a bao had a glorious little love child. Traditionally fried then steamed in the same pan, they hit all the right textures in one bite – crispy and chewy.
Category
Lunch
Servings
4
Prep time
30
Cook time
8 minutes
Shengjian bao are pan-fried pork buns with a crispy bottom, soft fluffy top, and juicy, soup-filled centre. They’re like if a dumpling and a bao had a glorious little love child. Traditionally fried then steamed in the same pan, they hit all the right textures in one bite – crispy and chewy.
Ingredients
- 1 tsp dried yeast
- 1 tsp caster sugar
- 150ml warm water
- 1⅔ cup (250g) plain flour
- ⅓ cup (50g) cornflour
- ½ tsp fine sea salt
- 3 tsp vegetable oil
- 250g pork mince
- 4cm piece fresh ginger, finely grated
- 3 spring onions, finely sliced
- 2 garlic cloves, finely minced
- 1 tsp dark soy sauce
- 2 tsp light soy sauce
- 1 tsp Shaoxing wine
- 1 tsp sesame oil
- ¼ tsp ground sichuan pepper
- ¼ tsp each sea salt and white pepper
- ⅓ cup (80ml) chicken stock
- ¼ cup (60ml) neutral oil
- ½ cup (125ml) hot water
- chopped green onions, toasted sesame seeds, for garnish
- soy sauce, black vinegar and chilli crisp dipping sauce, to serve
Directions
For the dough, in a large bowl, mix warm water, yeast and sugar. Let sit for 5 minutes, until frothy.
- Mix in flours, salt and oil and stir with a pair of chopsticks, then knead by hand until a smooth, elastic dough forms.
- Place in an oiled bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, until doubled in size.
- Meanwhile, for the filling, combine the mince, ginger, onions, garlic, soy sauces, wine, sesame oil, peppers and salt in a large bowl.
- Stir constantly, while gradually adding stock 1 tbsp at a time into the mixture. Set aside.
- Punch the dough down and knead on a floured work surface until it goes back to its original size.
- Divide it into 20 equal portions and roll each piece into a round wrapper.
Cover dough pieces to prevent drying out while filling. It may be easier to work in 2 batches, leaving the remaining dough in the fridge, covered, so it doesn’t over-proof.
- Hold the wrapper in the palm of one hand. Place some filling in the middle.
- Fold the edges in a circular pattern by pinching with thumb and index finger until the bun is completely sealed.
Heat the oil in a large frying pan over medium high heat. Place in the buns (28cm pan for all 20 buns or cook in 2 batches for a smaller pan). You can cook the buns seam side down or facing up, but if you face them down make sure they are well sealed to keep the liquid inside buns during cooking.
- Cook for 2-3 mins, until the bases are golden, pour in the water then cover with a lid.
- Uncover once the water evaporates completely, and cook for a further 30 seconds.
- Serve sprinkled with sesame seeds and spring onion.
