Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns)

Try this recipe for sheng jian bao – super juicy and fabulously flavorful pork barrel stuffed into a downy even crisp pan-fried negligee that satisfies on every level .

What is Sheng Jian Bao

Sheng Jian Bao ( 生煎包 ), or directly translated as raw fried buns, is one of the signature dishes from Shanghai. By “ raw ”, it means you pan fry the bun without steaming them first base, in which serve the dough will rise and the bottom crisp up at the lapp clock. The pan-fried pork bun is unlike from the steamed stuff buns ( known as ‘ baozi ’ ), which is steamed lone .
The meet is savory pork barrel and fleeceable onion with a soupy texture. Imagine crisp potstickers, soup dumplings, and downy bread all combined together ! One bite into it, and it awakens your taste bud with all the unlike textures and a fat umami .
Since the 1900s, the people of Shanghai have enjoyed this tasty bun for breakfast, and now you can enjoy it at any time you like in your own kitchen.

Why this recipe

No gelatin required yet very juicy

While many recipes for sheng jian bao use pork gelatin to create a soup-dumpling-like texture, it ’ s a time-consuming procedure. It requires pork skin or trotters, braised for many hours to get a fat soup, then chilled overnight .
Plus, the yeast buns tend to absorb the soup during and after cook, so they don ’ t even come out soupy .
This version I have for you uses ginger-soaked water to increase the moisture in the filling so you get a juicy texture, yet it simplifies the cooking process. You can make it even juicier than that by using a fatty grind pork, like the type with 30 % fatness .
once cooked, the Sheng Jian Bao will have a very blue and about soupy fill .

besides, you should know there are two ways to fry these sheng jian bao bun. The first gear method is to fry them pleat-side polish. Or you can go with the flat-side down. I prefer using the latter method because it keeps the pleats pretty for a nice presentation and appearance .

Ingredients

The best part of making Sheng Jian Bao at base is that it requires very basic ingredients you probably already have in your pantry. 
note : you will need to use instant yeast rather of dry active yeast. Because the yeast boodle is a bit finical when pan fry and steam. Using clamant yeast produces a more coherent leave .
I listed the ingredients below equitable so you can see everything. When you make the dish, you don ’ t need to lay everything out in small plates .

Cooking process

If you ’ ve made dumplings in the past, you ’ ll find the cook summons very aboveboard. evening for a founder, the dough is easy to put together. You don ’ deoxythymidine monophosphate even need a stand mixer !

To prepare the dough and filling

1. Combine all the dry ingredients
2. Slowly add warm water and mix until the water is incorporated
3. Knead by hand for 15 to 20 minutes
4. Cover the dough with plastic wrap and let rest for 1 hour
5. Mix the filling ingredients together and beat until sticky
6. Add the green onion and sesame oil at the end, mix again. Cover and refrigerate until ready to use
7. The dough is ready when the size doubles
8. Gently knead for a minute to press out the air bubbles

Assemble the buns

I highly recommend working on half a batch of buns at a time, so the dough won ’ thymine dry out and the fill won ’ deoxythymidine monophosphate get boggy .

1. Once you cut the dough in half and reserve the other half, make the half batch of dough into 12 pieces (see the video below for the detailed dough shaping method)
2. Flatten the dough
3. Roll it into a round disk
4. Place 1 tablespoon of the filling onto the disk
5. Start wrapping by folding the edges
6. Keep folding until the bun is almost sealed
7. Pinch together the top
8. Slightly twist and seal
9. Let the buns rest for 10 minutes before cooking
10. Fry the buns to crisp up the bottom
11. Add water and cover, to steam the buns
12. Make sure you rest the buns once cooked, before you uncover and serve

note : I recommend serving the buns immediately after cook, so the filling will be extra bathetic. If you let the buns sit for a while, the juice will gradually be absorbed by the peel and lose its moisture. It will still taste delicious, but it won ’ t have the soup dumpling effect .

Afterthoughts

You can store your leftovers in the electric refrigerator or deep-freeze. I like making a big batch and freezing them so my husband and I can enjoy them whenever the temper strikes !
As mentioned, in Shanghai, sheng jian bao is served for breakfast. I know the american palate is a bit different, though, so if you ’ re not keen on trying them for breakfast, make them as an appetizer or side dish for lunch or dinner. They ’ re so satisfying that you can flush serve them as a main dish .

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Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns)

5

from

15

votes Try this recipe for sheng jian bao – extremely juicy and fabulously flavorful pork barrel stuffed into a downy so far crisp pan-fried negligee that satisfies on every level .

Author:

Maggie Zhu

Prep Time:

1

hour

Cook Time:

30

minutes

Resting time:

1

hour

Total Time:

2

hours

30

minutes

Servings:

24

buns

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Ingredients

Ginger water

• 1 1/2 tablespoons ginger , minced
• 1/4 cup hot water

Dough

• 250 thousand ( 1 2/3 cup ) general-purpose flour
• 50 deoxyguanosine monophosphate ( 1/3 cup + 1 tablespoon ) cornstarch
• 4 gigabyte ( 3/4 teaspoon ) blink of an eye yeast
• 5 gigabyte ( 1 teaspoon ) sugar
• 150 gravitational constant ( 2/3 cup ) warm body of water ( *Footnote 1 )
• 15 gigabyte ( 1 tablespoon ) vegetable vegetable oil

Filling

• 8 oz ( 227 g ) ground pork ( *Footnote 2 )
• 1 1/2 teaspoons light soy sauce
• 1/2 teaspoon dark soy sauce ( or soy sauce ) ( *Footnote 3 )
• 2 teaspoons Shaoxing wine
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 4 green onions , sliced

  Read more: Nom Wah Philadelphia

• 1 tablespoon toasted sesame oil

Cooking & Garnish

• 4 tablespoons vegetable oil
• 1/2 cup hot urine , separated
• Chopped park onions , for garnishee ( Optional )
• Roasted sesame seeds , for trim ( Optional )

Instructions

Prepare ginger water

• Combine the mince ginger and hot water in a small bowl. Stir to mix well and set apart .

Prepare the dough

• In a large tall plate or a big bowl, combine the general-purpose flour, cornstarch, instant yeast and carbohydrate. Stir to mix well .
• lento pour in the warm water, a few tablespoons at a meter, and mix with a copulate of chopsticks ( or a crotch ). once all the body of water has been added, keep mix and scrape off the dry flour on the side of the bowling ball, until it forms many small boodle flakes .
• decant in the vegetable oil. Keep mixing with the chopsticks until the petroleum is absorbed .
• Start knead by hand while far incorporating the dry flour, until there ’ s no dry flour left in the bowl .
• Transfer the dough onto a exploit coat. Knead for 15 to 20 minutes, until the boodle is quite smooth and rubber band and there ’ s no dry flour left in the bowl. It ’ randomness OK if there ’ s some unevenness in the boodle, which will smooth out after resting. The dough should be quite baffling and not awkward to the touch. Cover and seal the bowl with plastic envelop. Let rest until it doubles in size, 1 hour or so .

Prepare the filling

• Add the ginger water, idle and dark soy sauce, Shaoxing wine, salt, sugar, and white pepper to the background pork barrel in a big bowl. Beat with a couple of chopsticks or a wooden spatula in a round gesture, until all the liquid is absorbed and the meat is sticky. This procedure might take a few minutes. ( *Footnote 4 )
• Add the green onions and sesame oil. Mix until they are incorporated. Cover the bowling ball with credit card envelop. shop in the electric refrigerator until fix to use .

Assemble the buns

• When the boodle has rested, transfer to a work surface and punch it down. Knead for 1 minute to deflate the air out out wholly, then form it back into a musket ball .
• Cut the dough in half. Wrap one-half of the dough in plastic wrapping and store in the electric refrigerator while working on the early half .
• Poke a hole in the center of the dough you ’ rhenium working with. Stretch the boodle into a large egg-shaped by running your fingers along the inside of the hole in a circular motion. Once the diameter of the dough is about 1 ” ( 2.5 centimeter ), tear aside the ring so it creates a long, thin strip .
• Cut the boodle strip into 12 even pieces by cutting it in half, then far cut each half into 6 pieces. lightly use a circular apparent motion to round up each dough piece then flatten it with your decoration. Cover them with plastic wrap to prevent drying out .
• exploit on one piece of boodle at a time – take one boodle while and position in battlefront of you. Roll it with a rolling pin in one hand, using the other hand to rotate the dough while rolling, until the diameter reaches 5 ” ( 13 centimeter ). You should keep the edges thinner than the center, so the wrapping of the bun will be even once you make the pleats .
• identify the rolled boodle in your decoration and add 1 tablespoon of filling in the center .
• Start wrapping the bun by folding and pinching the boundary over itself, in one steering, until it is about sealed. then rotate and pinch the top of the pleats to amply seal the bun. ( View my television for more details )
• repeat with the remaining dough pieces to wrap all the bun. Keep the envelop buns under a assemble of fictile wrap to prevent drying out. once done wrapping, let rest for 10 minutes. once rested, you should cook the buns immediately. You can store the wind bun in a sealed container in the electric refrigerator for up to 1 hour before cook .
• Repeat the wrapping steps to wrap the other half of the dough .

To cook the buns:

• Add 2 tablespoons of vegetable oil and cautiously place 12 wrap buns into a 9 ” or 10 ” frying pan. Heat over medium-high estrus until hot. Turn to medium inflame. Cook, uncovered, for 3 minutes, until the bottoms are lightly browned .
• Pour about 1/4 cup hot water into the pan, just enough to cover the buns halfway up. Cover the pan and cook over medium estrus for about 8 minutes, until the urine is wholly evaporated .
• Turn the heat to medium-low and cook for another 2 to 3 minutes. Turn the heat off and remove the pan from the stove. Let the buns rest with the hat on for an extra 2 minutes. Remove the lid and transplant to a plate. Repeat the steps to cook the rest of the buns .
• Serve hot immediately. ( *Footnote 5 ) Or you can store the cook buttocks in an airtight container in the electric refrigerator for up to 4 days or in the deep-freeze for up to 3 months .

Notes

1. The water should be slightly warmer than your body temperature.
2. Although you can use any type of ground pork, a fattier one (e.g. 30% fat) will produce a juicier result.
3. Dark soy sauce adds color to the filling, giving it the darker and more appetizing look once cooked. You can use soy sauce to replace dark soy sauce as well, but the color of the filling will come out lighter.
4. It’s important to beat the filling really well, so the meat will absorb all the liquid and bind together. Once done, the meat will be easily formed into balls for the wrapping process. And once cooked, the liquid will release and create a juicy filling.
5. The buns will be VERY juicy right after cooking. However, because the dough is very fluffy and it absorbs the juice fast, the buns will have less juice if you do not serve them immediately. The buns will still taste very delicious this way.

Video

Nutrition

Serving:

1

bun

,

Calories:

74

kcal

,

Carbohydrates:

10.8

g

,

Protein:

3.7

g

,

Fat:

1.7

g

,

Saturated Fat:

0.3

g

,

Cholesterol:

7

mg

,

Sodium:

85

mg

,

Potassium:

67

mg

,

Fiber:

0.5

g

,

Sugar:

0.4

g

,

Calcium:

5

mg

,

Iron:

1

mg

Did You Make This Recipe ? Don ’ t forget the final step ! Tag me @ OmnivoresCookbook and # OmnivoresCookbook on Instagram !

If you give this recipe a hear, let us know ! Leave a gloss, rate it ( once you ’ ve tried it ), and take a video and tag it @ omnivorescookbook on Instagram ! I ’ d love to see what you come up with .

Other dumplings and buns recipes

Lilja Walter is a part of the Omnivore ’ s Cookbook team and worked closely with Maggie to develop and test this recipe .

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Category : VIETNAM FOOD