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Sheng Jian Bao (生煎包) – Pan-Fried Stuffed Buns
More recipes: Chinese recipes · All Asian recipes
Sheng Jian Bao (生煎包) – Pan-Fried Stuffed Buns
Laura Chen
4
120 Minuten
20 Minuten
530
Chinese
Main course
Sheng Jian Bao are popular pan-fried dumplings from Shanghai. They are crisp on the bottom, soft on top and filled with juicy pork.
Ingredients
- 300 g flour
- 1 tsp instant dry yeast
- 1 tsp sugar
- 160 ml warm water
- 300 g ground pork
- 2 scallions, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1 tsp sugar
- Salt and pepper, to taste
- 2 tbsp oil for frying
- 100 ml water for steaming
- 1 tbsp sesame seeds
- Scallions for garnish
Instructions
- Sift the flour into a bowl and add the dry yeast and sugar.
- Slowly stir in the warm water and knead to a smooth dough.
- Cover the dough and let it rise in a warm place for about 1.5 hours.
- For the filling, mix the ground pork, scallions, ginger, soy sauce, rice wine, sesame oil, sugar, salt and pepper well in a bowl.
- Divide the risen dough into small pieces and flatten them.
- Put some filling on each piece of dough, pinch the edges together and shape it into a pouch.
- Heat a pan with oil and place the dumplings in it seam side down.
- Fry over medium heat until the bottoms are golden brown.
- Pour in 100 ml of water, cover the pan and let the dumplings steam for about 8 minutes.
- Remove the lid and keep frying until all the liquid has evaporated.
- Garnish with sesame seeds and chopped scallions.
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More recipes: Chinese recipes · All Asian recipes