Pan-Fried Pork Buns (Sheng Jian Bao) 🐖✨ | RECIPE + COOK WITH ME

minced pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can be less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often cheaper.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Turmeric adds health benefits, while ground ginger is more budget-friendly.

Begin by making the dough in a stand mixer fitted with a dough hook.

Add flour, granulated white sugar, and 1 teaspoon of yeast to the mixer.

Mix the ingredients to combine.

Add lukewarm water to bring the dough together.

Mix until the dough forms a smooth ball, about 3-4 minutes.

Remove the dough from the mixer and form it into a round ball.

Place the dough ball back into the mixing bowl and cover with a beeswax wrapper or saran wrap.

Set aside in a warm place to let it double in size, about 1-2 hours.

Prepare the pork filling by chopping 4 scallions and setting them aside.

In a bowl, combine ground pork, shaoxing wine, soy sauce, sesame oil, ground white pepper, ground szechuan pepper, and grated garlic and ginger.

Mix the pork filling with chopsticks in a single direction, adding warm water to achieve a lighter pink color and sticky texture.

Set the pork filling aside in the refrigerator until the dough has risen.

Add the chopped scallions to the pork mixture and combine.

Remove the risen dough from the bowl and place it on a floured work surface.

Poke a hole in the center of the dough and roll it into a donut shape, then form it into a long log.

Split the dough in half and pinch off sections weighing 35 grams each.

Roll each piece of dough into a flat round shape using the palm of your hand and a shot glass to ensure even thickness.

Thin the edges of the dough to make it easier to pleat and fold.

Add 35 grams of pork filling to the center of each dough round.

Fold the dough over the filling, pinching and pleating as you go around the edge until closed.

Repeat the process until all dough is used up and all buns are formed.

Heat a cast iron pan over medium heat and add about 1 tablespoon of olive oil.

Once hot, add the pork buns to the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens