Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Ingredients
19 items- All-purpose flour 300g
- Warm water 160ml
- Dry yeast 3g
- Sugar 5g
- Baking powder 2g
- Ground pork 300g
- Pork aspic 150g
- Ginger 10g
- Scallions 20g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Shaoxing wine 1 tbsp
- White pepper pinch
- Salt to taste
- Sesame oil 1 tbsp
- Cooking oil 3 tbsp
- Water 100ml
- Black sesame seeds to taste
- Chopped scallions to taste
Nutrition
Steps （12 steps）
Make the pork aspic in advance: Clean pork skin, remove excess fat, blanch, then simmer with ginger and scallions until thick. Strain and refrigerate until set. Dice finely before use. This can be prepared a day ahead to ensure juicy buns.
Make the dough: Dissolve dry yeast and sugar in warm water. Let stand for 5 minutes until frothy. In a large bowl, combine all-purpose flour and baking powder. Gradually add the yeast mixture, stirring into a flaky dough. Knead for about 10 minutes until smooth. Cover with plastic wrap and let rise in a warm place (28-30°C) until doubled in size (40-60 minutes).
Prepare the filling: In a large bowl, combine ground pork, minced ginger, light soy sauce, dark soy sauce, Shaoxing wine, white pepper, salt, sugar, and sesame oil. Stir vigorously in one direction for 3 minutes until the meat is sticky. Gradually add 2-3 tablespoons of water, continuing to mix until absorbed. Finally, gently fold in the chopped pork aspic and scallions. Do not overmix to avoid melting the aspic.
Punch down the dough: Dust the work surface with flour. Take the risen dough and knead for 5 minutes to expel air until smooth. Roll into a long log and divide into 12 equal pieces (about 30g each). Cover with a damp cloth to prevent drying.
Roll out wrappers: Flatten one piece and roll into a round skin about 8cm in diameter, with a thicker center and thinner edges. The edges should be thin enough to pleat easily, while the center should be robust. Keep remaining pieces covered.
Assemble the buns: Place about 35g of filling in the center of each wrapper. Use your right thumb and index finger to pleat the edges (15-18 pleats), while the left thumb presses the filling. Seal tightly. Place each bun seam-side down on the floured surface, gently flattening. Repeat for all.
Second proofing: Arrange the formed buns seam-side down on a lightly floured surface, leaving space between them. Cover with plastic wrap and let rest at room temperature for 15-20 minutes. This second proofing yields a softer texture.
Preheat the pan: Heat a non-stick or cast-iron skillet over high heat. Add 2-3 tablespoons of oil and swirl to coat. Reduce heat to low.
Pan-fry the bottoms: Place the proofed buns seam-side down (smooth side up) into the pan, leaving gaps. Cook over low heat for 2 minutes, shaking the pan occasionally, until the bottoms are lightly golden and set.
Steam with water: Pour about 100ml hot water along the edge of the pan (water should reach about one-third up the buns). Immediately cover with a lid and turn the heat to medium. Steam for 5 minutes without opening the lid. Tilt the pan occasionally for even heating.
Evaporate the liquid: When the sizzling sound diminishes, the water is almost gone. Open the lid, turn the heat to low, and sprinkle with black sesame seeds and chopped scallions. Continue frying for 1-2 minutes to further crisp the bottoms. Gently shake the pan to prevent sticking.
Serve: Carefully remove the buns with a spatula. They should have golden crispy bottoms and soft white tops. Serve immediately while still hot. Be cautious of the hot broth inside – you can bite a small hole to release steam or use a straw. Enjoy with vinegar and ginger strips.
Tips
1. Pork aspic is crucial for the broth; don't skip it. If short on time, you can use store-bought gelatin as a substitute. 2. Knead the dough thoroughly and allow adequate rising for soft texture. 3. The frying process must follow order: low heat to set the bottom, then add water to steam, and finally let the water evaporate for a crisp crust. 4. Garnish with sesame seeds and scallions just before serving for best aroma. 5. Beware of the hot soup inside; let it cool slightly before eating.
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