Sheng Jian Bao Pan Fried Soup Buns
Crispy-bottomed, pan-fried pork buns filled with a savory gelatinized soup and tender meat.
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Ingredients
- 500 grams Ground pork (70% lean)
- 200 grams Pork skin gelatin (aspic), minced
- 300 grams All-purpose flour
- 3 grams Instant yeast
- 160 ml Warm water
- 2 tablespoons Soy sauce
- 1 tablespoon Ginger, grated
- 1 tablespoon Shaoxing wine
- 1 teaspoon Sesame oil
- 1 tablespoon Black sesame seeds(optional)
- 2 stalks Chopped scallions
- 3 tablespoons Vegetable oil
Instructions
- 1
Prepare the filling by mixing ground pork, soy sauce, ginger, wine, and sesame oil until a sticky paste forms.
- 2
Gently fold the chilled, minced pork aspic into the meat mixture and refrigerate until ready to use.
- 3
Mix flour, yeast, and warm water to form a smooth dough; let it rest for 30 minutes until slightly risen but not doubled.
- 4
Divide the dough into 20 equal pieces and roll each into a circle with edges thinner than the center.
- 5
Place a spoonful of filling in the center and pleat the dough to seal the bun completely.
- 6
Heat oil in a flat-bottomed non-stick pan and arrange buns closely together; fry for 2 minutes until bottoms are golden.
- 7
Pour half a cup of water into the pan, cover immediately with a lid, and steam for 6-8 minutes until water evaporates.
- 8
Remove lid, sprinkle with sesame seeds and scallions, and fry for another minute to re-crisp the bottoms.
Nutrition per Serving
420
Calories
18g
Protein
45g
Carbs
22g
Fat
2g
Fiber
2g
Sugar
680mg
Sodium
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