Pan fried pork bun. Tasty, moist pork wrapped with half-soft, half-crispy dough, Shanghai Sheng Jian Bao (生煎包, pan-fried pork buns), traditionally served as breakfast, make a great party food. Like many modern cities, Shanghai is full of wonderful choices when it comes to food. These pan-fried pork buns have a deliciously crunchy, golden bottom layer and a chewy bun.
However Shanghai style might be the most famous version. Shengjian mantou (Wu Chinese: ssanji mhoedhou), shengjian bao, or shengjian for short, is a type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai. It is typically filled with pork and gelatin that melts into soup/liquid when cooked. You can have Pan fried pork bun using 7 ingredients and 10 steps. Here is how you cook it.
Ingredients of Pan fried pork bun
- It’s 200 grams of pizza dough.
- It’s 150 grams of minced pork.
- Prepare 10 grams of minced ginger.
- Prepare 2 tablespoons of Sesame oil.
- Prepare 2 tablespoons of soy sauce.
- You need of White pepper or black pepper.
- Prepare 1 teaspoon of salt.
Shanghai Pan-Fried Pork Buns are unlike any other pan-fried buns, because the dough is chewy rather than fluffy. Most pan-fried buns—even my carrot ginger pork buns—are not as special as Shanghai shengjian bao. You can tell just by inspecting the dough. They are pan-fried buns (also known as shengjianbao 生煎包).
Pan fried pork bun step by step
- Add all ingredients into the minced pork. Mix them evenly and leave it for 30 mins. Add the scallion right before you start putting the meat into the dough..
- Divide the dough to 4 pieces. Around 50 grams per piece. Roll each dough into flat round base.
- Put 40 grams of meet in the middle of the flat dough. Hold your forefinger and thumb in a “C” shape. Use the rest of fingers to hold the bottom of bun. Let the meat stay in the middle of the “C”. Pinch one edge to the center..
- Pinch another edge to the center and repeat it around the clock.
- Close the dough in the center and pinch the gap together if there is any hole..
- You could keep the folds on the top Or turn the bun upside down to cover the folds. Cover the buns in wet towel for 30 mins.
- Add 2 tablespoons of oil when the pan is hot. Put the bun into the pan with some gaps.
- Add 150 grams of cold water after the bottom of the bun is golden brown. Cover it up and cook with mild heat until the water dry out. It takes around 20 mins.
- You can put a chopstick into the center of the bun. Put the tip of chopstick on you lip to feel the temperature. It’s ready if the chopstick is hot..
- Voilà ❤️.
Back then when I was up to make these buns and planned to post the recipe on my Chinese food blog, just in time I remembered that some fans had asked me how to wrap and pleat a bun. Pan-Fried Pork Buns are an easy and delicious Chinese snack you can share with friends or family all year round. The birthplace of Lijin Pan-Fried Pork Buns was known as the 'salt shack town' because salt harvesting was its main industry. One of my favorite takes on the bun is a Shanghainese specialty called shengjian bao, made by taking regular pork-filled steamed buns and pan-frying them in gigantic woks. The result is a fantastically crisp and flavorful bottom crust paired with a bun that is still as fluffy and soft as ever.