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Sheng Jian Bao (Crispy Pan-Fried Pork Buns)
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Sheng Jian Bao (Crispy Pan-Fried Pork Buns)

2 h 30 minPara 16Nutri-Score C€€
de @butt.erhand48 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

16 personas
  • all-purpose flour (for the dough)Despensa300 g
  • warm water (lukewarm)Bebidas160 ml
  • instant yeastDespensa4 g
  • sugarDespensa10 g
  • saltEspecias4 g
  • baking powderDespensa3 g
  • pork mince (fatty, coarsely ground)Carne400 g
  • spring onions (finely chopped)Frutas y verduras3 piezas
  • ginger (grated)Frutas y verduras15 g
  • light soy sauceDespensa20 ml
  • oyster sauceDespensa15 ml
  • Shaoxing wineDespensa15 ml
  • sesame oilDespensa10 ml
  • white pepper (ground)Especias1 g
  • sugar (for the filling)Despensa5 g
  • chicken stock (cold, for the filling)Despensa80 ml
  • gelatine powder (bloomed in cold stock)Despensa5 g
  • vegetable oil (for frying)Despensa40 ml
  • sesame seeds (for sprinkling)Frutos secos y semillas10 g

por ración

Nutrición

144kcal

Carbohidratos
15 g
Proteínas
6 g
Grasas
7 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Sartén
  • Rodillo
  • Báscula de cocina

paso a paso

Preparación

  1. Make the pork aspic

    • Warm the chicken stock slightly and stir in the gelatine until dissolved.
    • Pour into a shallow dish and chill until set into a firm jelly.
    Paso 1

  2. Mix the filling

    • Combine the pork mince, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, ginger and half the spring onions.
    • Stir in the cold stock in a few additions until the mixture is sticky and glossy.
    • Finely dice the set aspic and fold it through the meat, then chill the filling.
    Paso 2

  3. Knead the dough

    • Mix the flour, yeast, sugar, salt and baking powder, then add the warm water.
    • Knead into a smooth, soft dough.
    • Cover and let it rise until doubled.
    Paso 3

  4. Shape the buns

    • Divide the dough into small pieces and roll each into a thin round.
    • Place a spoonful of filling in the centre and pleat the edges to seal.
    • Set the buns pleat-side down and rest them briefly.
    Paso 4

  5. Pan-fry the buns

    • Heat the oil in a frying pan and arrange the buns snugly, pleat-side down.
    • Fry until the bases are golden, then add water, cover and steam until the buns are fluffy and cooked through.
    • Uncover and let the water evaporate so the bottoms turn crisp.
    Paso 5

  6. Finish and serve

    • Scatter the sesame seeds and remaining spring onions over the buns.
    • Serve immediately while the bottoms are still crispy.
    Paso 6
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