Crispy Pan-Fried Pork Buns (Sheng Jian Bao)
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.
Servings 4
Calories 474kcal
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
Calories: 474kcal | Carbohydrates: 99g | Protein: 14g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 715mg | Potassium: 161mg | Fiber: 4g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 6mg