Skip to content
Menu
Sheng Jian Bao (Crispy Pan-Fried Pork Buns)
Main

Sheng Jian Bao (Crispy Pan-Fried Pork Buns)

2 h 30 minServes 16Nutri-Score C€€
from @butt.erhand48 imports0 cooked
Adapt this recipe

what you need

Ingredients

16 people
  • all-purpose flour (for the dough)Pantry300 g
  • warm water (lukewarm)Beverages160 ml
  • instant yeastPantry4 g
  • sugarPantry10 g
  • saltSpices4 g
  • baking powderPantry3 g
  • pork mince (fatty, coarsely ground)Meat400 g
  • spring onions (finely chopped)Produce3 pieces
  • ginger (grated)Produce15 g
  • light soy saucePantry20 ml
  • oyster saucePantry15 ml
  • Shaoxing winePantry15 ml
  • sesame oilPantry10 ml
  • white pepper (ground)Spices1 g
  • sugar (for the filling)Pantry5 g
  • chicken stock (cold, for the filling)Pantry80 ml
  • gelatine powder (bloomed in cold stock)Pantry5 g
  • vegetable oil (for frying)Pantry40 ml
  • sesame seeds (for sprinkling)Nuts & seeds10 g

per serving

Nutrition

144kcal

Carbs
15 g
Proteins
6 g
Fat
7 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Rolling pin
  • Kitchen scale

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Finish and serve

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