Description
Shengjian Bao are pan-fried pork buns with a juicy, flavorful filling and crispy bottoms. Similar in flavor to dumplings, but thicker and breadier.
Ingredients
Units
Scale
For the Dough:
- 1 1/2 cups all-purpose flour (240 g)
- 1 tablespoon sugar
- 1/2 tablespoon instant yeast
- 1 teaspoon salt
- 2/3 cup warm water
For the Filling:
- 1 lb ground pork
- 1 tablespoon fresh ginger, minced or grated
- 3 tablespoons garlic, minced or grated
- 4 stalks green onions, finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
- 1 teaspoon toasted sesame oil
Optional Garnish:
- Chopped green onions
- Chili crisp/oil
- Roasted sesame seeds
Instructions
- In a large bowl (or stand-mixer bowl if you have one), combine flour, sugar, instant yeast, and salt. Add warm water and stir until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 15 minutes (10 minutes if you are using a stand-mixer with a dough hook attachment), until smooth and elastic.
- Place the dough in a clean bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- In a mixing bowl, combine ground pork, minced ginger, garlic, chopped green onions, soy sauce, white pepper, and toasted sesame oil. Mix thoroughly until everything is well incorporated and the filling becomes slightly sticky.
- Once the dough has risen, punch it down and divide it into equal pieces (about 16). Roll each piece into a ball, then flatten into a small circle. The center should be around 1/4 inch thick, with the edges rolled thinner – about 1/8 inch – since they’ll be pleated and folded together, naturally creating more thickness in that area.
- Place a spoonful of filling in the center of each wrapper. Carefully pleat and pinch the edges together to seal the top. Make sure the buns are well sealed so no filling leaks out.
- Heat a large nonstick skillet (I like to use cast-iron because I’ve found it cooks these best) over medium heat and add a little oil to coat the bottom.
- Place the buns sealed-side down (or up – both ways are used traditionally) into the pan, spacing them slightly apart. Cook uncovered for 3 – 4 minutes until the bottoms are golden brown.
- Carefully pour in ½ cup of water and immediately cover with a lid to steam. Steam for 6 – 7 minutes, or until the water has evaporated and the buns are fully cooked. Remove the lid and cook for another 1–2 minutes to re-crisp the bottoms.
- Serve hot, optionally garnished with chopped scallions or sesame seeds. Pair with a simple dipping sauce like soy sauce, black vinegar, or chili crisp.
- Prep Time: 2 hours
- Cook Time: 15 minutes
Nutrition
- Serving Size: 5-6