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Try SavoraShanghai Pan-Fried Pork Buns (Shengjian Bao)
Enjoy the iconic Shanghai street snack right in your kitchen! These pan-fried pork buns boast a golden-crisp bottom and a fluffy top, with a burst of savory soup inside. While they require a bit of patience, the delightful flavors are well worth the effort.
Ingredients
- All-purpose flour2 1/2 cups
- Active dry yeast1 tsp
- Sugar1 tsp
- Warm water3/4 cup
- Ground pork1 lb
- Green onions4
- Ginger1 tbsp
- Soy sauce2 tbsp
- Shaoxing wine1 tbsp
- Sesame oil1 tsp
- Chicken broth1/2 cup
- Salt1/2 tsp
- White pepper1/4 tsp
- Vegetable oil2 tbsp
- Toasted sesame seeds1 tbsp
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Learn MoreMethod
Prepare the dough: In a large bowl, dissolve yeast and sugar in warm water. Let it sit for 5 minutes until foamy.
Add flour to the yeast mixture and mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Make the filling: In a bowl, combine ground pork, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Mix well.
Gradually mix in the chilled, gelatinized chicken broth into the pork mixture until fully incorporated. This will create the 'soup' inside the buns. Cover and refrigerate for at least 30 minutes to firm up.
Assemble the buns: Punch down the risen dough and divide it into 24 equal pieces. Roll each piece into a ball, then flatten into a 3-inch circle.
Place a spoonful of the pork filling in the center of each circle. Pleat the edges to seal the bun, leaving a small opening at the top. Alternatively, you can fully seal the buns.
Pan-fry the buns: Heat vegetable oil in a large, non-stick skillet over medium heat. Place the buns in the skillet, seam-side up, leaving some space between each bun.
Pour 1/2 cup of water into the skillet and immediately cover with a lid. Steam the buns for 8-10 minutes, or until the water has evaporated and the bottoms are golden brown.
Remove the lid and continue to cook for another 2-3 minutes to crisp up the bottoms further.
Garnish with toasted sesame seeds and chopped green onions. Serve hot and enjoy the burst of soup with each bite!
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