Sheng Jian Bao Pan Fried Soup Buns

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. 1

   Prepare the filling by mixing ground pork, soy sauce, ginger, wine, and sesame oil until a sticky paste forms.

2. 2

   Gently fold the chilled, minced pork aspic into the meat mixture and refrigerate until ready to use.

3. 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. 4

   Divide the dough into 20 equal pieces and roll each into a circle with edges thinner than the center.

5. 5

   Place a spoonful of filling in the center and pleat the dough to seal the bun completely.

6. 6

   Heat oil in a flat-bottomed non-stick pan and arrange buns closely together; fry for 2 minutes until bottoms are golden.

7. 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. 8

   Remove lid, sprinkle with sesame seeds and scallions, and fry for another minute to re-crisp the bottoms.