Sheng Jian Bao

Sheng jian bao are those delightful little buns that might just steal the show at your next meal. Imagine biting into a slightly crispy, golden crust that gives way to a steaming, savory filling of pork. It’s that warm blend of textures and flavors that will have your taste buds dancing with joy. These buns are inspired by the street food culture of Shanghai, yet you can easily recreate their magic in your own kitchen. Whether you’re hosting a party, having a cozy dinner, or just satisfying a late-night snack craving, sheng jian bao are always a fantastic choice. In this post, I’ll guide you through making these delicious buns, sharing tips and tricks that will make your cooking journey enjoyable and rewarding. So grab your apron and let’s get started!

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Why This Recipe Works

Sheng jian bao represents the perfect blend of three essential elements: crispy, chewy, and juicy. First, starting with the dough, a good knead is critical to build the right texture. Then, the filling, made with seasoned pork, contributes depth and flavor. The magic happens during cooking, where the buns are both pan-fried and steamed, creating that signature crispy crust and juicy interior. This method encapsulates the essence of Shanghai street food, allowing you to experience a little piece of China right in your kitchen. It’s a true culinary delight you’ll want to enjoy time and time again.

Why You’ll Love This Sheng Jian Bao

These pan-fried buns offer a journey through tradition and nostalgia. Each bite reveals a burst of flavor, the savory filling complemented by the unique texture of the dough. You will find that sheng jian bao are not just a meal; they’re perfect for cozy gatherings with friends or casual afternoons at home. The delightful surprise of hot soup hidden inside each bun makes for an experience that’s truly unforgettable. Impress your guests or enjoy a moment of self-indulgence with these irresistible bites!

Ingredients List

• 1 1/2 tablespoons ginger, minced
• 1/4 cup hot water
• 250 g (1 2/3 cup) all-purpose flour
• 50 g (1/3 cup + 1 tablespoon) cornstarch
• 4 g (3/4 teaspoon) instant yeast
• 5 g (1 teaspoon) sugar
• 150 g (2/3 cup) warm water
• 15 g (1 tablespoon) vegetable oil
• 8 oz (227 g) ground pork
• 1 1/2 teaspoons light soy sauce
• 1/2 teaspoon dark soy sauce
• 2 teaspoons Shaoxing wine
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 4 green onions, sliced
• 1 tablespoon toasted sesame oil
• 4 tablespoons vegetable oil
• 1/2 cup hot water, separated
• Chopped green onions, for garnish (optional)
• Roasted sesame seeds, for garnish (optional)

Prepare the Ginger Water

Start your journey by preparing ginger water. Combine the minced ginger and hot water in a small bowl. Stir well to mix and allow it to infuse. This step enhances the flavor, giving your filling a nice aromatic boost. Set the ginger water aside while you tackle the rest of the recipe.

Prepare the Dough

Next, let’s get our hands a little floury! In a large bowl, mix the all-purpose flour, cornstarch, instant yeast, and sugar. Then, gradually add warm water to this mixture. Using chopsticks or a fork, stir until it begins to look crumbly. Now, don’t forget to incorporate the vegetable oil at this stage. Transfer the dough onto a lightly floured surface, where you’ll knead it for about 15-20 minutes. You want it to be smooth and elastic to create that perfect outer layer for the buns. Once you’re there, cover the dough and let it rise for approximately 1 hour, or until it doubles in size.

Prepare the Filling

While the dough rises, you can focus on the filling. In a large bowl, mix the ground pork with your freshly made ginger water. Add the light soy sauce, dark soy sauce, Shaoxing wine, salt, sugar, and ground white pepper. Blend it well until it becomes sticky and smooth—a good mixture binds everything together beautifully. Fold in the sliced green onions and toasted sesame oil, making sure it’s well combined. Cover the bowl and toss it in the fridge until you’re ready to use it.

Assemble the Buns

With the dough rising and the filling chilling, it’s time to assemble these delightful buns. Once the dough has risen, punch it down and knead it for just one minute. Divide the dough in half, keeping one half covered to prevent it from drying out. Flatten the working half and cut it into 12 equal pieces. Roll each piece into a 5-inch circle, ensuring the edges are thinner than the center. Now, it’s time to add the filling! Place about 1 tablespoon of the pork mixture in the center of each circle. Pinch and fold the edges carefully to seal them securely. Make sure each bun is wrapped nicely, then let them rest for 10 minutes before cooking.

To Cook the Buns

When you’re ready to cook, heat 2 tablespoons of oil in a skillet over medium-high heat. Carefully arrange 12 wrapped buns in the skillet, allowing them to cook for about 3 minutes, or until they achieve a lovely golden brown color. Now, it’s time to add excitement—a splash of 1/4 cup hot water into the skillet! Cover it immediately and let it steam for about 8 minutes or until the water evaporates. After that, turn the heat down to medium-low and cook for an additional 2-3 minutes. This step gives your buns that crispy exterior while keeping them juicy inside. Before serving, let them rest for 2 minutes with the lid on to lock in all the flavor. Repeat this process with the remaining buns.

Serving Suggestions

Your freshly made sheng jian bao are ready to be devoured! Serve them hot with a side of soy sauce or a mixture of soy and vinegar for dipping. To elevate the dish, garnish with chopped green onions or a sprinkle of roasted sesame seeds. This little touch adds extra flavor and a delightful crunch!

Tips for Success

• Make sure your dough is well-kneaded to develop the right texture and elasticity.
• Allow the buns to rest after wrapping; this will help the dough relax and enhance the final outcome.

Variations

Don’t be afraid to get creative! Explore different fillings like vegetables or chicken to appeal to various preferences. For those who love a bit of heat, adding chili oil or crushed red pepper to the filling brings a spicy kick that’s simply delightful.

Storage Tips

If you happen to have leftovers, store any remaining sheng jian bao in an airtight container in the fridge for up to 4 days. Alternatively, you can freeze them for up to 3 months. To enjoy them again, just reheat in a skillet—you’ll regain that crispy texture!

FAQs

Q1: Can I freeze the uncooked buns?
Yes, freezing them unbaked is totally fine! Just ensure they’re in a sealed container for best results.

Q2: What can I use if I don’t have Shaoxing wine?
Dry sherry is a great substitute, or you can simply omit it for a lighter flavor.

Q3: Can I use a different type of meat?
Of course! Ground chicken or even beef can perfectly be used; just adjust the seasoning to suit your taste.

Q4: How many buns does this recipe yield?
This recipe can make about 24 buns, but it depends on how big you make them!

Q5: What should I serve with sheng jian bao?
They pair wonderfully with a simple Asian slaw or a light soup for a satisfying meal.

There’s no doubt that sheng jian bao are an exciting treat for your taste buds. By making them at home, you not only get to enjoy their deliciousness but also connect with a slice of culinary heritage. The crispy outer shell and warm, juicy filling make these buns a perfect option for any occasion. Happy cooking!

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