Panfried Pork Steamed Buns (Shengjian Bao)
Try this Panfried Pork Steamed Buns (Shengjian Bao) recipe, or contribute your own.
Try this Panfried Pork Steamed Buns (Shengjian Bao) recipe, or contribute your own.
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 2 tablespoons soy sauce
- 1 tablespoon oil
- 1 pound ground pork
- 1 tablespoon sesame oil
- 1 tablespoon sugar (optional)
- 2-3 garlic cloves minced
- 1 teaspoon grated ginger
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup milk (any kind will do i used 2%)
- 3-4 tablespoons sugar (less if you prefer a more savory dough)
- 1 cup chopped leafy vegetable like cabbage or bok choy (you can even use brussels sprouts for extra crunch)
- 1 tablespoon shaoxing rice wine (if unavailable you can use sake or mirin)
- 2 stalks green onion finely sliced (plus more for topping at the end, optional)
- 1/4-1/2 teaspoons salt
- 2 tablespoons cornstarch (optional)
- Carbohydrate 17.7264381721504 g
- Cholesterol 0 mg
- Fat 4.01220408205334 g
- Fiber 1.02903704695053 g
- Protein 2.79334444849 g
- Saturated Fat 0.535098519578324 g
- Serving Size 1 1 Serving (80g)
- Sodium 266.546074414613 mg
- Sugar 16.6974011251999 g
- Trans Fat 0.270897407904229 g
- Calories 118 calories
Step-by-step
- Warm the milk and oil in a pot over low heat until lukewarm but not hot. It should feel comfortable to the touch. Remove from heat and pour into a bowl. Sprinkle the yeast over top the liquid and let sit for 8-10 minutes.
- Sift together flour, salt, and sugar. Trickle the yeast liquid slowly into the flour, mixing with a spatula or chopsticks as you go. (You can also just alternate between pouring and stirring.) Once all the liquid has been poured in, knead for 10-15 seconds until dough comes together.
- Turn the dough out onto a floured surface and knead again until smooth, at least 4-5 minutes. Place the dough in a large, greased bowl, cover, and let sit for 1-2 hours, or until doubled in size. I prefer a slower, cooler rise, but you can do whatever you’re used to.
- When the dough is almost done with its rise, mix together the ingredients for the filling (pork, vegetable, sugar, soy sauce, sesame oil, rice wine, ginger, green onion, garlic, and cornstarch) until well-incorporated. (Note: Regular cabbage or Brussels sprouts are fine to add as is; if using Napa cabbage, you'll need to extract the water first. Sprinkle about a teaspoon of salt over the cabbage and let sit for 10 minutes beforehand, then drain the water that is released and squeeze out any more moisture. This will prevent the bun from getting soggy.)
- Next, punch down the risen dough. Turn onto a floured surface again and knead for just a few strokes. If the dough is too sticky, add more flour. Pinch or cut off a ping-pong ball size piece of dough and roll into a flat circle of dough about 3 inches in diameter. Place about a tablespoon of the pork mixture into the circle and fold the dough up around the filling, pinching and pleating in a concentric circle until the top is sealed. It doesn’t have to be perfect -- you can always place it seam-side down for a smooth and uniform top. As you can see, I’m far from a pleating expert! For easier pleating, you can try rolling the edges of the dough circle thinner, leaving the center thicker.
- Place the finished buns on a baking sheet and cover with a damp towel to avoid drying out as you fold the others. You can let the buns proof again at this point if you like, but I find that the second rise is somewhat built into the process -- since pleating the buns takes some time, the buns I prepare first have usually had time to rise again by the time I’ve finished pleating the last ones. On top of that, you’ll likely have to steam these in several batches, so that the buns you prepare last will have proofed by the time the first ones have steamed.
- When you’re ready to steam the buns, line your basket or steaming tray with a circle of parchment paper. Place the folded buns at least two to three inches apart inside the tray. They will expand significantly, so give them room. I only steamed about three or four per tray.
- Fill a wok (or pot, or rice cooker, depending on what you’re using) with about an inch or two of water and bring the water to a simmer over medium heat. After the water has begun to simmer, set the basket over the water, covered, and steam for about 15 minutes, or until buns are resilient when touched and filling inside is cooked. Make sure to refill the water between batches, as it will likely boil dry. You may also need to adjust the heat to low as the water boils -- a low simmer is all you need.
- To fry: Pour a generous amount of oil into a large wok or saucepan -- enough for at least a quarter-inch layer of oil in the bottom. Turn the heat to medium and wait a few minutes to let the oil heat up. Turning the heat down to medium-low or low, place the buns in a single layer in the wok and let sizzle for 2-3 minutes, or until golden brown. If it’s sizzling too violently, turn the heat down or off for a minute or two until it calms down, and keep a close eye on the bottoms of the buns. I like to keep the heat lower because it doesn’t matter if the buns take a bit longer to fry up, but it’s a bummer if they burn! Remove from the pan when browned on the bottom and drain on paper towels. Let cool slightly, then eat while still crisp and warm.
- Optional: Serve with extra chopped scallions sprinkled over top and dipping sauce on the side. My favorite is a simple sauce made from 1 part soy sauce 1 part chili garlic sauce, but you can use whatever you like best. I sometimes add Chinese black vinegar and a touch of sugar, too.
The Joy of Shengjian Bao: A Culinary Adventure in My Kitchen
For years, the tantalizing aroma of pan-fried pork buns, or Shengjian Bao, has been a siren song to my taste buds. The crispy, golden-brown bottom, the soft, pillowy interior bursting with savory pork filling – it's a symphony of textures and flavors that always leaves me wanting more. This isn't just any recipe; it's a journey, a testament to the simple pleasures of home cooking, and a delicious distraction from the everyday hustle.
My day begins early, the same as any other. I'm not a chef, just a woman who loves to cook. The routine starts with the kids, the rush to get them off to school, a quick coffee before diving into the kitchen. But this isn't just routine; it's my happy place. As the yeast awakens in the warm milk, a sense of anticipation fills my kitchen, an almost magical transformation about to begin. The gentle kneading of the dough is meditative, a rhythmic dance of hands and flour, a calming break in the whirlwind of my mornings.
The creation of the filling is where my culinary creativity truly shines. The ground pork, fragrant with ginger and garlic, mingling with the crisp cabbage – it's a balance of textures and tastes that I've perfected over time. Each ingredient is carefully measured, each chop precise, reflecting my dedication to crafting a truly exceptional culinary experience. There's a certain satisfaction in knowing that every bite will transport whoever eats these buns to a place of pure delight.
The process of shaping and pleating the buns is an exercise in patience and precision. It's a bit like creating little works of art, each one a testament to time and attention. It's a meditative process, a moment of calm amidst the chaos, a subtle contrast between the meticulous folding and the excitement of the impending feast. The steam gently rises, enfolding the buns in a soft embrace. It’s a beautiful scene, almost spiritual. I pause, inhale, and feel grateful for this simple pleasure.
The final flourish? The sizzling pan, the golden-brown crust, the satisfying crackle as the buns meet the hot oil. This is the culmination of the process, the grand finale, the ultimate reward for my efforts. The aroma that wafts from my pan is simply irresistible, a beacon that calls everyone to the table. It's not just about food; it's about sharing, it's about connection, it's about creating memories around a table filled with loved ones and delicious, homemade food.
These aren't just pan-fried pork buns; they're a testament to the love and care that goes into home cooking. It's a way to connect with my family and friends, to share a piece of my heart with each delicious bite. More than just a recipe, this is a celebration of the everyday joy of creating something wonderful and sharing that joy with others. So, take your time, savor the process, and enjoy the delectable results. After all, the best things in life are often the simplest.
The beauty of this recipe lies not just in its deliciousness, but also in its versatility. Feel free to experiment! Add different vegetables, spices, or even a touch of sweetness to customize the filling to your liking. The dough itself can be adjusted to suit your preference – a richer, sweeter dough, or a more savory, simple one. The possibilities are as endless as your imagination.
So, gather your ingredients, put on some music, and let the culinary adventure begin. As you knead, fold, steam, and fry, let the process become a form of self-expression, a way to connect with yourself and the world around you through the magic of food. And when you finally bite into that crispy, juicy, perfectly balanced bun, remember, you've not just created a meal – you've created an experience, a memory, a moment to cherish.
In the end, the most important ingredient in any recipe is love – love for the process, love for those you're sharing it with, and love for the simple pleasure of creating something truly special in your own kitchen. That love, infused into every carefully folded bun, is what truly makes this recipe unforgettable.
