Sheng Jian Bao: Pan-fried pork buns

Tasty, moist pork wrapped with half-soft, half-crispy dough, Shanghai pan-fried pork buns, traditionally served as breakfast, make a great party food.

Like many modern cities, Shanghai is full of wonderful choices when it comes to food. I had numerous scrumptious meals during my trips there. The diversity and creativity of this giant city’s culinary profile was quite impressive. However, the most memorable meal I had there was at a humble, busy breakfast stall which served the local speciality: Sheng Jian Bao (生煎包), pan-fried pork buns.

Ingredients

For the wrappers
• 250g / 2 cups all purpose flour (see note 1)
• 1 teaspoon sugar
• 1 teaspoon dried instant yeast (see note 2)
• 140ml / 9 tablespoons water, lukewarm

For the filling
• 250g / 9oz minced pork
• 2 stalks spring onion, finely chopped
• 1/2 tablespoon ginger, minced
• 2 teaspoons light soy sauce
• 1/2 teaspoon Shaoxing rice wine
• 1/2 teaspoon pure sesame oil
• 1/4 teaspoon salt
• 1 pinch ground Sichuan pepper (or Chinese five-spice powder)
• 5 tablespoons water (or chicken stock)

For frying
• 1 tablespoon cooking oil
• 240ml / 1 cup water
• Toasted sesame seeds
• Spring onion, finely chopped

Instructions

1. Prepare the dough: In a large bowl, mix flour, yeast and sugar. Pour in water little by little while stirring with a pair of chopsticks (or a fork). Then knead with your hand until a smooth, elastic dough forms (see note 3). Cover the bowl with a wet kitchen towel. Leave to rise in a warm place until double in size. It will take between 40 minutes to 1.5 hours depending on the room temperature.
2. Mix the filling: Put all the ingredients for the filling (except for water / stock) into a large bowl. Swirl constantly in the same direction while gradually adding water / stock spoon by spoon into the mixture.
3. Shape the buns: Knead the dough on a floured work surface until it goes back to its original size. Divide it into 20 equal portions. Roll each piece into a disk-like wrapper. Hold the wrapper in the palm of one hand. Place some filling in the middle. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed (pleas refer to the images above). Leave to rest for 15 minutes before frying.
4. Fry the buns: Heat up oil in a frying pan over a high heat. Place in the buns. When the bottom part becomes golden brown, pour in water then cover with a lid. Uncover when the water evaporates completely. Sprinkle sesame seeds and spring onion over. Cook another 1-2 minutes to crisp up (see note 4 & 5).

Notes

1. The ideal flour water ratio may vary slightly depending on the brand of the flour and how you measure it (Measuring flour with cups is less accurate).

2. I use dried instant yeast (this is sometimes called “quick”, “fast action” or “easy blend” yeast) which doesn’t need to be frothed before using. You may use other types of yeast following the recommended quantity and mixing method.

3. You may use a stand mixer with a fitted dough hook. Put all the ingredients into the mixing bowl. Knead for 5 minutes or so on lowest speed. Alternatively, a bread maker with a dough cycle can help you to finish step 1 with ease.

4. I use a 28cm / 11inch frying pan in which I can fit 20 buns at once. You may use a smaller pan and fry twice. Adjust the volume of oil and water accordingly.

5. When frying, you can either put the folded side facing up or down. If you prefer the latter, make sure to securely seal the buns to avoid any juice leaking from the filling.

Recipe Adapted By redhousespice.com

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