Photograph of the finished Sheng jian bao (pan-fried pork buns)

China · Bánh bao chiên Thượng Hải

Sheng jian bao (pan-fried pork buns)

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 10.6 oz
  • Photograph of Dry yeast Dry yeast 0.2 oz
  • Photograph of Sugar Sugar 0.8 oz
  • Photograph of Pork Pork 12.7 oz
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Soy sauce Soy sauce 2 ⅛ tbsp
  • Photograph of Shaoxing Wine Shaoxing Wine 1 ⅔ tbsp
  • Photograph of Sesame oil Sesame oil 1 ⅛ tbsp
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 0.4 oz
  • Photograph of Oil Oil 3 ¼ tbsp

Method

  1. 1 Mix the yeast with warm water and sugar, then combine with the flour and knead for 10 minutes. Let the dough rise for 1 hour.
  2. 2 Mix minced pork with ginger juice, scallions, soy sauce, Shaoxing wine, and sesame oil, knead until the filling is well combined, then refrigerate.
  3. 3 Divide the dough into small pieces, flatten them, add the filling, and fold the edges to seal, with the folded side facing up.
  4. 4 Heat a thick-bottomed pan with oil, arrange the tortillas in it, and fry for 3 minutes until the bottom is golden brown and crispy.
  5. 5 Pour cold water over the dumplings until they are about one-third full, then cover and steam for 8 minutes until the water has evaporated.
  6. 6 Sprinkle with white sesame seeds and chopped scallions, fry for another minute, then remove and serve hot.

With an appliance

  • Air fryer 59 min

    Replace steps 4 to 6: spray oil on the bottom of the dumplings, fry at 190 degrees for 12 minutes, flip at the 7th minute, then sprinkle sesame seeds and scallions at the last minute; this version omits the steaming water, resulting in a crispy crust.

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