SHENG JIAN BAO: PAN-FRIED PORK BUNS (生煎包) #dinner #dumpling

SHENG JIAN BAO: PAN-FRIED PORK BUNS (生煎包) #dinner #dumpling

Delicious, sodden pork wrapped with half-delicate, half-fresh mixture, Shanghai Sheng Jian Bao (生煎包, seared pork buns), generally filled in as breakfast, make an incredible gathering nourishment.

In the same way as other present day urban areas, Shanghai is brimming with brilliant decisions with regards to nourishment. I had various flavorful suppers during my outings there. The assorted variety and imagination of this mammoth city's culinary profile was very noteworthy. Be that as it may, the most important supper I had there was at a modest, occupied breakfast slow down which served the nearby forte: Sheng Jian Bao/生煎包 (seared pork buns).

Sheng Jian Bao/生煎包 (otherwise known as Sheng Jian Mantou/生煎馒头) is a kind of Chinese seared bao buns. The wrapper is produced using yeast mixture and the filling contains minced pork, spring onion and different seasonings. It's very little in size, like a golf ball or much littler.

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SHENG JIAN BAO: PAN-FRIED PORK BUNS (生煎包) #dinner #dumpling

INGREDIENTS
For the wrappers

  • 250 g all-purpose flour, about 2 cups (see note 1)
  • 1 tsp sugar
  • 1 tsp dried instant yeast, see note 2
  • 140 ml lukewarm water, about 9 tbsp

For the filling

  • 250 g minced pork, 9oz
  • 2 tbsp spring onion, finely chopped
  • 1/2 tbsp ginger, minced
  • 2 tsp light soy sauce
  • 1/2 tsp Shaoxing rice wine
  • 1/2 tsp sesame oil
  • 1/4 tsp salt
  • 1 pinch ground Sichuan pepper, or Chinese five-spice powder
  • 5 tbsp water, or chicken stock

For frying

  • 1 tbsp cooking oil
  • 240 ml water, about 1 cup
  • For garnishing
  • Toasted sesame seeds
  • Spring onion, finely chopped

INSTRUCTIONS
Prepare the dough

  1. In a large bowl, mix flour, yeast and sugar. Pour in water little by little while stirring with a pair of chopsticks (or a fork).
  2. Then knead with your hand until a smooth, elastic dough forms (see note 3). Cover the bowl with a wet kitchen towel.
  3. Leave to rise in a warm place until double in size. It will take between 40 minutes to 1.5 hours depending on the room temperature.

Mix the filling

  1. Put all the ingredients for the filling (except for water/stock) into a large bowl.
  2. Swirl constantly in the same direction while gradually adding water/stock spoon by spoon into the mixture.

Shape the buns

  1. Knead the dough on a floured work surface until it goes back to its original size.
  2. Divide it into 20 equal portions. Roll each piece into a disk-like wrapper.
  3. Hold the wrapper in the palm of one hand. Place some filling in the middle. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed (please refer to the images above).
  4. Leave to rest for 15 minutes before frying.

Fry the buns

  1. Heat up oil in a frying pan over a high heat. Place in the buns (see note 4 & 5).
  2. When the bottom part becomes golden brown, pour in water then cover with a lid.
  3. Uncover when the water evaporates completely. Sprinkle sesame seeds and spring onion over.
  4. Cook another 30 seconds or so to crisp up.

NOTES
1. The ideal flour water ratio may vary slightly depending on the brand of the flour and how you measure it (Measuring flour with cups is less accurate).
2. I use dried instant yeast (this is sometimes called “quick”, “fast action” or “easy blend” yeast) which doesn’t need to be frothed before using. You may use other types of yeast following the recommended quantity and mixing method.
3. You may use a stand mixer with a fitted dough hook. Put all the ingredients into the mixing bowl. Knead for 5 minutes or so on lowest speed. Alternatively, a bread maker with a dough cycle can help you to finish step 1 with ease.
4. I use a 28cm / 11inch frying pan in which I can fit 20 buns at once. You may use a smaller pan and fry twice. Adjust the volume of oil and water accordingly.
5. When frying, you can either put the folded side facing up or down. If you prefer the latter, make sure to securely seal the buns to avoid any juice leaking from the filling.

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