Pan-fried buns, known as Sheng Jian Bao (生煎包), are a beloved snack in Chinese cuisine, particularly in Shanghai. These buns are a delicious combination of soft, doughy buns filled with juicy pork and a flavorful broth. What sets them apart is the method of cooking—pan-frying the buns in a hot skillet to create a crispy, golden-bottomed crust while steaming the top to keep the buns soft and tender. The buns are typically enjoyed with a light soy dipping sauce, and their irresistible combination of textures and savory filling makes them a favorite for breakfast or as a snack.
Ingredients:
For the filling:
- 1/2 pound ground pork
- 1/4 cup minced green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine
- 1 tablespoon ginger, finely chopped
- 1/2 tablespoon sugar
- 1/2 teaspoon white pepper
- 2 tablespoons chicken stock (or water)
For the dough:
- 2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1/2 cup warm water
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
For pan-frying:
- 2 tablespoons vegetable oil
- 1/4 cup water
Directions:
- Make the dough:
- In a mixing bowl, combine the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy.
- Add the yeast mixture and vegetable oil to the flour mixture, and mix until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes until it’s smooth and elastic.
- Cover the dough with a damp cloth and let it rise for 1-1.5 hours, or until it has doubled in size.
- Prepare the filling:
- In a bowl, mix the ground pork, minced green onions, soy sauce, sesame oil, rice wine, ginger, sugar, white pepper, and chicken stock.
- Stir well until the filling is evenly combined and the pork is well-marinated.
- Shape the buns:
- Punch down the dough and divide it into 10-12 equal portions. Roll each portion into a small ball.
- Flatten each ball into a circle about 3 inches in diameter.
- Place a tablespoon of filling in the center of each dough circle, then carefully fold the dough around the filling, pinching the edges to seal the bun.
- Shape the bun into a smooth ball, ensuring the filling is enclosed.
- Pan-fry the buns:
- Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the buns in the skillet, seam side down.
- Cook for 2-3 minutes until the bottoms of the buns are golden and crispy.
- Pour in 1/4 cup of water (be cautious as it may splatter), then immediately cover the skillet with a lid. Allow the buns to steam for 5-7 minutes, or until the dough is fully cooked and the water has evaporated.
- Serve:
- Once cooked, remove the buns from the skillet and let them cool slightly.
- Serve the pan-fried buns with soy sauce and vinegar for dipping, and enjoy their crispy, golden bottoms and juicy pork filling.
