Sheng Jian Bao: Pan-fried pork buns (生煎包)

Method14 steps

1. 1

   Step 1: Mix the wrapper flour (250 g), instant yeast and sugar (1 teaspoon) in a large bowl. Gradually stir in the 140 ml lukewarm dough water with chopsticks or a fork. Adjust with a little additional dough water only if needed for your flour.

   Uses 250 g all-purpose flour for wrappers · 1 tsp dried instant yeast · 1 teaspoon sugar · 140 ml lukewarm water for dough · Additional lukewarm water, only if needed to adjust the dough

2. 2

   Step 2: Knead the mixed dough by hand until smooth and elastic. Cover the bowl with a clean damp kitchen towel.

   Uses Mixed wrapper dough · Water for wetting the clean dough-covering towel

3. 3

   Step 3: Let the covered dough rise in a warm place until doubled, about 40–90 minutes depending on the room temperature. Prepare the filling while the dough rises.

   Check dough rise · 40 minUses Kneaded dough

4. 4

   Step 4: Put the raw minced pork (250 g), filling scallions (2 tbsp), minced ginger (½ tbsp), light soy sauce (2 teaspoon), sesame oil (½ teaspoon), salt (¼ teaspoon) and ground Sichuan pepper (1 pinch) in a separate bowl.

   Uses 250 g raw minced pork · 2 tbsp finely chopped scallions for filling · ½ tbsp minced ginger · 2 teaspoon light soy sauce · ½ teaspoon sesame oil · ¼ teaspoon salt · 1 pinch ground Sichuan pepper (or Chinese five-spice powder)

5. 5

   Step 5: Stir the seasoned pork constantly in one direction while adding the 5 tbsp filling water a spoonful at a time. Continue until no free liquid remains and the mixture is cohesive. Cover and refrigerate at 4°C / 40°F or below until ready to fill the buns.

   Uses Seasoned raw pork filling · 5 tbsp water for filling

6. 6

   Step 6: Dust the work surface lightly with shaping flour. Knead the risen dough until deflated back to its original size.

   Uses Risen wrapper dough · All-purpose flour, as needed to dust the work surface

7. 7

   Step 7: Divide the dough into 20 equal portions and roll each into a round wrapper. Keep the remaining pieces covered while working.

   Uses Deflated dough

   
8. 8

   Step 8: Hold a wrapper in your palm, place enough chilled filling in its centre to allow closing, then pleat the edge anticlockwise with thumb and forefinger. Pinch the top closed. Repeat for all 20 wrappers; refrigerate any excess filling promptly and cook it separately to 71°C / 160°F.

   Uses Twenty dough wrappers · Chilled pork filling, as needed for twenty buns

   
9. 9

   Step 9: Let the assembled buns rest for 15 minutes before frying. Keep this final bench rest brief and cook promptly afterwards.

   Rest assembled buns · 15 minUses Twenty assembled raw buns

10. 10

    Step 10: Heat the frying oil (1 tbsp) over high heat in a 28 cm / 11 inch frying pan large enough for all 20 buns. Arrange the rested buns in the pan. Either pleated side can face upwards; if placing the pleats down, seal them securely to keep the juices inside.

    Uses 1 tbsp cooking oil for frying · Twenty rested raw buns

11. 11

    Step 11: When the bases are golden brown, carefully pour in the 240 ml pan-cooking water and immediately cover with a tight lid. Let the buns steam-fry until the water has evaporated.

    Uses Buns with golden bases in frying oil · 240 ml water for pan cooking

12. 12

    Step 12: Uncover when the water has evaporated. Check that the dough is cooked through and the pork centre reaches 71°C / 160°F. If either needs more cooking, add a little additional pan water, cover again over reduced heat and cook through; then let the water evaporate. Sprinkle with the toasted sesame seeds and garnish scallions.

    Uses Steam-fried buns · Ready toasted sesame seeds, to garnish · Finely chopped scallions, to garnish · A little additional pan water, only if needed to finish cooking the buns

    
13. 13

    Step 13: Cook uncovered for about 30 seconds more, just until the bases are crisp; watch closely to prevent burning.

    Crisp bun bases · 1 minUses Cooked garnished buns

14. 14

    Step 14: Serve immediately while the bases are crisp and the filling is hot. The batch makes 20 buns, or four portions of five buns.

    Uses Crisp cooked pork buns