My children always say that my pan-fried buns(sheng jian bao) taste better than the ones from the neighborhood bun shop. The bottoms are crispy and fragrant right out of the pan, and the filling is flavorful, tender, and juicy.
I’ve shared the filling recipe many times, and many friends have tried it and said it’s delicious. You can also use it to make xiao long bao or large meat buns. The filling is very easy to prepare.
Filling Ingredients:
- Salt: 4g
- Chickenbouillon powder: 4g
- Light soy sauce: 6g
- Dark soy sauce: 8g
- Five-spice powder: 2g
- Sugar: 5g
- Water: 150g
Mix these ingredients into 300g of ground meat. Stir in one direction for about 5 minutes until it reaches a sticky consistency. It’s easier to wrap if you freeze the filling for a while.
Dough Ingredients:
- Flour: 500g
- Yeast: 4g
- Sugar: 5g
- Warm water: 270g
- Lard: 1/2 tablespoon
Mix the flour, yeast, and sugar together, then add the warm water and mix until it becomes a shaggy dough. Add a bit of lard and knead until the dough is smooth. Let it rise until it doubles in size.
Once the dough has risen, knead it to release the air and divide it into 30g pieces. Roll each piece into a round wrapper with a thick center and thin edges.
The filling, after being frozen for about an hour, will be easier to handle. Add some chopped green onions when wrapping for extra flavor.
Cooking Steps:
- Use your preferred method to wrap the buns.
- Heat the pan (I use an iron skillet, but a non-stick pan works too) and add some oil.
- Place the buns in the pan and let them rise for another 12 minutes.
- During this time, prepare a flour-water mixture (200g water, 20g flour).
- Once the buns have risen, cook the bottoms until they are slightly golden.
- Pour in the flour-water mixture and cover the pan. Simmer on low heat for 7-8 minutes until the water evaporates.
- Drizzle some cooking oil (I use canola oil, but you can use peanut oil or olive oil) around the edges of the pan.
- Fry until the bottoms are golden brown. Sprinkle with black sesame seeds and chopped green onions before serving.
These buns have a soft top and a crispy bottom and are incredibly delicious.
Crispy Pan-Fried Pork Buns (Sheng Jian Bao)
Ingredients
Filling Ingredients:
- 4 g Salt
- 4 g Chicken bouillon powder
- 6 g Light soy sauce
- 8 g Dark soy sauce
- 2 g Five-spice powder
- 5 g Sugar
- 150 g Water
Dough Ingredients:
- 500 g All-purpose Flour
- 4 g Yeast
- 5 g Sugar
- 270 g Warm water
- 1/2 tablespoon Lard
Instructions
Cooking Steps:
- Use your preferred method to wrap the buns.
- Heat the pan (I use an iron skillet, but a non-stick pan works too) and add some oil.
- Place the buns in the pan and let them rise for another 12 minutes.
- During this time, prepare a flour-water mixture (200g water, 20g flour).
- Once the buns have risen, cook the bottoms until they are slightly golden.
- Pour in the flour-water mixture and cover the pan. Simmer on low heat for 7-8 minutes until the water evaporates.
- Drizzle some cooking oil (I use canola oil, but you can use peanut oil or olive oil) around the edges of the pan.
- Fry until the bottoms are golden brown. Sprinkle with black sesame seeds and chopped green onions before serving.
Video
Nutrition
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