Print
Email
Ingredients
- Pan-fried Pork Buns (Shengjian Bao) Recipe (Printable recipe)
- By Christine's Recipes Prep time: 15 mins
- Cook time: 60 mins
- Yield: 8 to 10 buns
- Ingredients:
- 200 gm plain flour
- 110 gm water
- ½ tsp instant dry yeast
- 1½ tsp sugar
- 1 tsp oil
- Fillings:
- 200 gm pork mince
- 100 gm chives, finely chopped
- Seasonings:
- 1 Tbsp light soy sauce
- ½ tsp sugar
- 1 tsp corn flour / corn starch
- ½ tsp chicken powder
- 2 tsp water
- pepper, to taste
- salt, to taste
View Full Recipe at Easy Recipes
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 615g | |
| Calories 1094 | |
| Calories from Fat 152 | 14% |
| Total Fat 17.11g | 21% |
| Saturated Fat 4.27g | 17% |
| Trans Fat 0.12g | |
| Cholesterol 87mg | 29% |
| Sodium 987mg | 41% |
| Potassium 1216mg | 35% |
| Total Carbs 171.83g | 46% |
| Dietary Fiber 9.4g | 31% |
| Sugars 12.67g | 8% |
| Protein 58.77g | 94% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
.%20Not%20joking,%20it%E2%80%99s%20real.%3C/p%3E%3Cp%3EBack%20then%20when%20I%20was%20up%20to%20make%20these%20buns%20and%20planned%20to%20post%20the%20recipe%20on%20my%20Chinese%20food%20blog,%20just%20in%20time%20I%20remembered%20that%20some%20fans%20had%20asked%20me%20how%20to%20wrap%20and%20pleat%20a%20bun.%20So%20I%20took%20a%20video%20while%20I%20did%20the%20pleating%20of%20a%20bun.%20Then%20I%20cooked%20the%20buns%20in%20a%20frying%20pan%20instead%20of%20a%20steamer.%3C/p%3E%3Cp%3EThe%20texture%20of%20these%20buns%20is%20soft%20and%20fluffy%20with%20a%20crispy%20bottom.%20I%20like%20to%20dip%20them%20in%20some%20soy%20sauce%20with%20black%20rice%20vinegar,%20whereas%20my%20husband%20likes%20to%20have%20them%20with%20extra%20chilli%20sauce.%20Whichever%20sauce%20you%20try,%20it%20won%E2%80%99t%20let%20you%20down.%20The%20buns%20taste%20very%20delicious%20on%20their%20own%20though.%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3ETo%20prepare%20the%20fillings:%20Mix%20the%20pork%20mince%20with%20the%20seasonings.%20Stir%20towards%20only%20one%20direction.%20Add%20chives.%20Cover%20and%20chill%20in%20fridge%20for%20about%2030%20minutes.%3C/p%3E%3Cp%3EIn%20a%20large%20mixing%20bowl,%20pour%20in%20water.%20Mix%20in%20yeast.%20Add%20sugar,%20salt%20and%20oil.%20Sift%20in%20flour.%20Use%20a%20spatula%20to%20combine%20all%20the%20ingredients.%20Knead%20into%20a%20smooth%20dough%20and%20the%20surface%20is%20not%20sticky.%20Transfer%20into%20a%20greased%20bowl,%20covered.%20Rest%20for%2010%20minutes.%3C/p%3E%3Cp%3ETransfer%20the%20dough%20onto%20a%20clean%20surface.%20Roll%20it%20into%20a%20long%20tube.%20Cut%20into%208%20to%2010%20equal%20portions.%20Roll%20each%20portion%20into%20a%20ball%20shape.%20Flatten%20with%20your%20palm%20and%20roll%20each%20into%20a%20disc%20with%20a%20rolling%20pin.%20Wrap%20a%20spoonful%20filling%20inside,%20pinch%20the%20seam%20as%20the%20video%20shown%20below.%20Repeat%20this%20step%20to%20finish%20all%20the%20remaining%20dough%20disc.%20Cover%20and%20rest%20at%20room%20temperature%20for%2010%20minutes.%3C/p%3E%3Cp%3EHeat%20oil%20in%20a%20non-stick%20frying%20pan%20over%20medium-high%20heat.%20Place%20the%20buns%20in%20one%20single%20layer.%20Fry%20them%20for%20about%202%20to%203%20minutes.%20Pour%20in%20boiling%20water,%20up%20to%201%C2%BDcm%20in%20depth.%20(Remark:%20Cook%20in%20batches%20if%20your%20pan%20is%20not%20large%20enough.)%20Cover%20and%20cook%20until%20the%20water%20starts%20to%20dry%20up.%20Remove%20the%20lid%20and%20continue%20to%20cook%20until%20the%20bottom%20of%20buns%20are%20golden%20brown.%20Serve%20immediately.%3C/p%3E%3Cp%3ENotes%EF%BC%9A%3C/p%3E%3Cp%3EYou%20can%20replace%20with%20any%20vegetables%20you%20like,%20or%20skip%20it,%20only%20use%20meat.%3C/p%3E%3Cp%3EIt%E2%80%99s%20no%20need%20to%20blanch%20the%20chives.%20Simply%20chop%20them%20finely%20and%20mix%20well%20with%20the%20pork.%20By%20doing%20so,%20the%20nutrients%20and%20all%20flavours%20are%20retained.%20It%E2%80%99s%20a%20great%20found%20by%20a%20lazy%20person,%20myself.%3C/p%3E){kind=link}