A baozi with light, fluffy dough and a crispy bottom; introducing Shanghai sheng jian bao. These golden, crispy pan-fried pork buns are packed with tasty minced meat and a rich and flavourful broth.
What screams Chinese food more so than a steamed bun.
Ok, a fair few, but my point is, steamed buns (or baozi) are really famous outside of China, and rightfully so – they’re easy on the eye and even easier on the palette! Delicious!
Sheng jian bao is a popular breakfast / street food hailing from Shanghai. Shanghai is famous for its buns; steamed or fried, they’re all so good! This baozi, however, is iconic. Half soft and half crispy, you’ve got it all!
Made of a soft, yeast dough, it is filled with minced pork, chicken, prawns or pure veg! Which one will you choose?
The real surprise, however, is its fragrant, rich broth that oozes out with each bite. This comes from the uber moist pork filling, but can be furthered by incorporating jelly stock into the filling.
Hungry yet? I know I am…try your hand at this super easy recipe!
Pan-Fried Pork Buns
Ingredients
Dough
- 250 g plain flour
- 1 tsp dried instant yeast
- 100 ml water
- 50 ml milk
Pork filling
- 500 g pork mince
- 10 g grated ginger
- 2 finely chopped spring onions
- 6 tbsp chicken stock
- 3 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- dash of Chinese five-spice powder
- dash of salt and pepper
To fry
- Vegetable oil
- 150 ml water
To serve
- Chopped spring onions
- Chopped chillis
- Black rice vinegar or balsamic vinegar
Instructions
- In a large bowl, combine the dough ingredients.
- Knead for 5 minutes until the dough is smooth and elastic.
- Return the dough to the bowl and cover with cling film. Leave the dough to rise in a warm place for 40 minutes, or until double in size.
- Mix the ingredients for the filling together (other than the oil), gradually adding the liquids. Stir clockwise until thick in consistency and the liquids are absorbed into the meat.
- Drizzle a little bit of oil over the meat to moisten it. You don't want to add the oil too early, otherwise it will draw the water from the meat, making it too salty.
- Cut half of the dough, and half again. Roll it out length ways and cut into equal sizes, rotating the dough as you cut.
- Press the dough into little circles and then, using a rolling pin, stretch them out into a larger circle. Put some filling in the centre.
- Using your index finger and thumb, pinch the dough in a clockwise direction until completely sealed.
- Heat a large, deep frying pan with oil over high heat. Add the baozi and cook for a few minutes until crisp and golden (you may have to do this in batches). Add 150ml of water to the pan and cover with a lid. Cook until all the water has evaporated and the dough is slightly translucent.
- Serve with a garnish of spring onions and chilli, as well as a dipping sauce of black vinegar.
