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Shengjian|chinasichuanfood.com
Pan-Fried Pork Buns-Sheng Jian Bao Recipe
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 
Chinese Pan-fried pork Buns
Course: staple
Cuisine: Chinese
Keyword: bun, Pan-Fried
Servings: 6
Calories: 364 kcal
Author: Elaine
Ingredients
For the dough
  • 300 g all-purpose flour
  • 155 ml water room temperature
  • 2 tsp. instant yeast
  • 1 tbsp. sugar
  • 1/4 tsp. salt
Fillings:
  • 250 g pork with 20% fat
  • 200 g pork jelly or beef jelly or chicken jelly
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. ground pepper
  • 1 tbsp. Chinese cooking wine
  • 1.5 tbsp. light soy sauce
  • 1 tsp. dark soy sauce , optional
  • 1.5 tbsp. oyster sauce
  • 1 tbsp. sesame oil
Scallion and ginger water
  • 1 tbsp. chopped ginger
  • 1 tbsp. chopped scallion
  • 1 tsp. Sichuan peppercorn seeds
  • 1/2 cup hot boiling water
Other ingredients
  • 1 tbsp. oil
  • Roasted black sesame seeds for garnish
  • Green onion for garnish
Instructions
For the dough
  1. In a large mixing bowl, mix yeast with flour. Stir in warm water. Combine all the ingredients and then knead into smooth dough. Cover and rest for 15 minutes.

  2. Cover the dough and rest for 15 minutes until slightly softened. Cut the dough into halves. Wrap and transfer the other half in fridge. And re-knead one half for 2-3 minutes. Shape the dough into a long log and then cut into 12 equal portions. Roll each of the portion to large wrappers and then assemble well.  After assembling, let the buns rest for another 15 minutes. 

For the filling
  1. Add hot water to ginger, scallion and Sichuan peppercorn to make the ginger scallion water.

  2. Add the pork, salt, ground pepper, sugar, soy sauce, cooking wine and oyster sauce in. Blend for 2-3 minutes with stopping. Then add ginger and scallion water by 2 batches. Blend until the water is completely absorbed.  Transfer the filling out, mix with 1 tablespoon of sesame oil. Then chop the pork jelly and mix well.

Assemble and Frying
  1. Assemble the buns according to this direction one by one. Brush some oil on your pan firstly and transfer the assembled buns to the pan. Do leave some space between each one. Cover with lid or a wet cloth and rest the buns for around 15 minutes.

  2. Fry for around 2 minutes until the bottom is crispy; pour starch water and cover the lid to cook for around 5-6 minutes until the water are completely evaporated so that the buns will be cooked thoroughly. Sprinkle roasted black sesame seeds and green onions.

  3. Use a thin slicer to remove the buns from pan to serving bowl. Serve directly or with dip sauce if you prefer.
Nutrition Facts
Pan-Fried Pork Buns-Sheng Jian Bao Recipe
Amount Per Serving
Calories 364 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 30mg10%
Sodium 780mg34%
Potassium 214mg6%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 4g4%
Protein 14g28%
Vitamin A 25IU1%
Vitamin C 0.7mg1%
Calcium 17mg2%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.