Photograph of the finished Shengjian mantou

China · Bánh bao men áp chảo vừng hành

Shengjian mantou

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 480 g
  • Photograph of Dry yeast Dry yeast 12 g
  • Photograph of Pork Pork 480 g
  • Photograph of Pork trotter Pork trotter 400 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 40 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Sesame oil Sesame oil 32 ml
  • Photograph of Oil Oil 120 ml

Method

  1. 1 Simmer pork trotters for 2 hours to extract the broth, then let it cool until it becomes a jelly-like consistency. Cut the broth into small cubes and mix it into the meat filling.
  2. 2 Knead the dough with yeast and let it rise for 1 hour and 30 minutes; these are yeast-baked buns, so the wrapper is thick and fluffy, not thin like dumplings.
  3. 3 Wrap the filling in the wrapper, then place the folded end down in a pan of hot oil and fry for 3 minutes until the bottom is golden brown.
  4. 4 Pour 120 ml of boiling water into the pan and cover immediately, steam for 10 minutes until the top is cooked through by the steam.
  5. 5 Open the lid to let the water drain, sprinkle with roasted sesame seeds and chopped scallions, then fry for another 2 minutes until the bottom is crispy.

With an appliance

  • Air fryer 58 min

    Replace step 5: After steaming the dumplings in water in step 4, transfer them to an air fryer, spray oil on the bottom, and fry at 200 degrees for 4 minutes, flipping them over at the 2nd minute to make the bottom crispy; sprinkle with sesame seeds and chopped scallions before serving.

Start cooking