Sheng Jian Bao (recipe) 生煎包 Pan Fried Pork Bun

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

mushrooms

🥗Healthier: tofu

💰Cheaper: canned mushrooms

Tofu provides protein and is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

Prepare ginger water by mixing minced ginger with hot water and set aside.

In a mixing bowl, combine all-purpose flour, cornstarch, instant yeast, sugar, and warm water. Knead until smooth.

Add vegetable oil and knead again until incorporated. Let the dough rise until doubled in size.

Prepare the filling by mixing ground pork, light soy sauce, dark soy sauce, Shaoxing wine, salt, sugar, ground white pepper, and sliced green onions in a bowl. Add toasted sesame oil and mix well.

Divide the risen dough into small pieces and flatten each into a circle.

Place a spoonful of filling in the center of each dough circle and pinch to seal.

Heat vegetable oil in a skillet over medium heat until shimmering. Place the buns seam side down in the skillet and fry until golden.

Add hot water to the skillet, cover, and steam until the buns are cooked through. Remove the lid and cook for an additional few minutes to crisp the bottoms.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens