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

Sheng Jian Bao (Crispy Pan-Fried Pork Buns)

2 u 30 minVoor 16Nutri-Score C€€
van @butt.erhand48 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

16 personen
  • all-purpose flour (for the dough)Voorraadkast300 g
  • warm water (lukewarm)Dranken160 ml
  • instant yeastVoorraadkast4 g
  • sugarVoorraadkast10 g
  • saltKruiden en specerijen4 g
  • baking powderVoorraadkast3 g
  • pork mince (fatty, coarsely ground)Vlees400 g
  • spring onions (finely chopped)Groente en fruit3 stukken
  • ginger (grated)Groente en fruit15 g
  • light soy sauceVoorraadkast20 ml
  • oyster sauceVoorraadkast15 ml
  • Shaoxing wineVoorraadkast15 ml
  • sesame oilVoorraadkast10 ml
  • white pepper (ground)Kruiden en specerijen1 g
  • sugar (for the filling)Voorraadkast5 g
  • chicken stock (cold, for the filling)Voorraadkast80 ml
  • gelatine powder (bloomed in cold stock)Voorraadkast5 g
  • vegetable oil (for frying)Voorraadkast40 ml
  • sesame seeds (for sprinkling)Noten en zaden10 g

per portie

Voedingswaarden

144kcal

Koolhydraten
15 g
Eiwitten
6 g
Vetten
7 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Koekenpan
  • Deegroller
  • Keukenweegschaal

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Finish and serve

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