Pan-fried steamed buns, or Sheng Jian Bao, are a delightful combination of fluffy, steamed dough and a crispy, golden base. Originally from Shanghai, these buns are traditionally filled with juicy pork but can be stuffed with various fillings.
Ingredients:
For the Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 tablespoon vegetable oil
- ¾ cup warm water
For the Filling (Pork):
- 200g ground pork
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (optional)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 2 green onions, finely chopped
- 1 clove garlic, minced
- Salt and pepper to taste
For Cooking:
- 1 tablespoon vegetable oil (for frying)
- ½ cup water (for steaming)
- 1 tablespoon sesame seeds (optional)
- 2 tablespoons chopped green onions (optional garnish)
Instructions:
- Prepare the Dough:
- In a large bowl, combine the flour, sugar, and yeast.
- Slowly add the warm water and vegetable oil, mixing until a dough forms.
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Cover the dough with a damp cloth and let it rise in a warm place for 1-1.5 hours, until it doubles in size.
- Prepare the Filling:
- In a mixing bowl, combine the ground pork, soy sauce, Shaoxing wine, sugar, sesame oil, garlic, green onions, salt, and pepper.
- Mix well until the ingredients are fully incorporated. Set aside.
- Assemble the Buns:
- Once the dough has risen, punch it down and knead briefly.
- Divide the dough into 12 equal pieces and roll each into a small ball.
- Flatten each ball into a round disk (about 3 inches in diameter).
- Place a spoonful of filling in the center of each disk.
- Pinch the edges together at the top to seal the bun. Make sure the filling is enclosed.
- Cook the Buns:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Place the buns in the skillet, seam-side up, and fry for about 2-3 minutes, until the bottoms are golden brown.
- Pour in ½ cup of water and cover the skillet with a lid. Let the buns steam for 7-10 minutes until the water evaporates and the buns are cooked through.
- If the water evaporates too quickly, add a bit more water and continue steaming.
- Garnish and Serve:
- Once the buns are done, sprinkle sesame seeds and green onions over the top (optional).
- Serve hot with soy sauce or your favorite dipping sauce on the side.
Enjoy your homemade crispy and fluffy Sheng Jian Bao!
