Woo Can Cook | Chinese Pan-Fried Pork Buns (Sheng Jian Bao)

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.

Combine 1.5 cups all-purpose flour, 0.5 cup cornstarch, and a pinch of kosher salt in a large mixing bowl.

In a separate measuring cup, mix 1 cup warm water with 1 packet of dry active yeast and 1 tablespoon sugar. Let proof for 10 minutes until bubbles form.

Add the yeast mixture to the dry ingredients and mix until a cohesive dough ball forms that pulls away from the sides of the bowl.

Add 1 tablespoon sesame oil to the dough and knead it in. Cover the bowl and let the dough proof in the oven with the light on for 1 hour.

Prepare the filling by mixing 4 cloves crushed garlic, 1 inch minced ginger, and the whites and greens of 6 thinly sliced green onions in a mixing bowl.

Rough chop 8 oz pork belly into cubes and process in a food processor until a fine texture is achieved.

Add 4 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon Shaoxing wine, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 0.5 teaspoon Chinese five spice, and 0.5 teaspoon white pepper to the pork mixture and mix to combine. Set aside.

After 1 hour, check the dough; it should have doubled in size. Divide the dough into 12 equal pieces (or 24 for smaller buns).

Flour the work surface and roll each piece into a coin shape about 4 inches in diameter. Add about 1 tablespoon of filling to the center and fold shut with pleats.

Heat a cast iron skillet over medium heat and add a generous amount of neutral oil for shallow frying.

Place the buns in the skillet and sear for 1 minute undisturbed.

Add 0.25 cup of water to the skillet and cover with a lid to steam for 1 minute.

Remove the lid, shake gently, and let fry for an additional 1 minute until the water has evaporated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens