Shen Jian Bao (生煎包), also known as Shanghai pan-fried buns, are a type of Chinese bun characterized by their crispy bottom and soft, fluffy top. These buns are traditionally filled with juicy pork, often mixed with gelatinous broth that turns into a delicious soup when cooked. The buns are pan-fried until the bottoms are golden and crispy, then steamed to cook the filling and soften the top. They're typically garnished with sesame seeds and scallions and are known for their savory, juicy flavor and delightful texture contrast.
Servings: 15 buns
Use 28cm wide frying pan
For the Wrappers:
- 200 g all-purpose flour
- 5g sugar
- 3g dried instant yeast
- 110 ml lukewarm water
For the Filling:
- 220 g minced pork
- 20g spring onion
- 4g ginger, minced
- 2 teaspoon light soy sauce
- ½ teaspoon Shaoxing rice wine
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- 1 pinch ground Sichuan pepper
- 5 tablespoon water, about 35ml
For Frying:
- 1 tablespoon cooking oil
- 240 ml water
For Garnishing:
- Toasted sesame seeds
- Spring onion
Instructions
Prepare the Dough
1. In a large bowl, mix flour, instant yeast, and sugar.
2. Pour in water little by little while stirring with a pair of chopsticks or a fork.
3. Knead with your hand until a smooth, elastic dough forms. Cover the bowl with a wet kitchen towel.
4. Leave the dough to rise in a warm place until it doubles in size. This 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 into a large bowl.
2. Swirl constantly in the same direction while gradually adding water or chicken stock spoon by spoon into the mixture.
Shape the Buns
1. Knead the risen dough on a floured work surface until it returns to its original size.
2. Divide the dough 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.
4. Leave the buns to rest for 15 minutes before frying.
Fry the Buns
1. Heat up oil in a frying pan over high heat. Place the buns in the pan.
2. When the bottom part becomes golden brown, pour in water then cover with a lid.
3. Uncover when the water evaporates completely. Sprinkle toasted sesame seeds and finely chopped spring onion over.
4. Cook for another 30 seconds or so to crisp up.
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