How to Make Sheng Jian Bao | Crispy & Juicy Pan-Fried Pork Buns at Home

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.

Activate the yeast by mixing a little bit of water, sugar, and flour together.

Add the remaining water slowly while mixing in the flour, sugar, and baking powder until smooth.

Let the dough rest to prevent sticking to the bottom.

Cut the pork belly into small pieces.

Prepare spring onion juice by cutting spring onion and ginger, then draining it.

Mix the pork belly with salt, white pepper, sugar, soy sauce, oyster sauce, and oil in a bowl.

Finely dice the Chinese leaf and keep it in the fridge until ready to wrap the buns.

Cut baking paper into circles for the bottom of the buns.

Take the dough out after it has slightly risen and release the gas by kneading it.

Divide the dough into pieces of roughly 45 g each and shape them into smooth balls.

Flatten each piece of dough and wrap the filling inside, using water to seal the edges.

Proof the wrapped buns in a warm area or use a steam method to speed up the proofing process.

Steam the buns for 12 minutes or until fluffy, checking that they have doubled in size.

Pan-fry the steamed buns on medium heat until crispy, draining excess oil on kitchen paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens