Pan-Fried Pork Buns/ Sheng Jian Bao

One of my favorite is pan-fried pork buns! Why? I get soft, fluffy, savory, and crispy at the same time! You know how delicious it is when your kids fight for the last one! My 2 year old is the smartest as he eats all the fillings and leave you the bun.🙄🤣

These goes straight to pan to fry with some oil and water just like potstickers.  Except I also added some flour to the water to create a crispy frost flower crust. Love the scallions as it makes everything smell so nice. You can eat these buns by itself as filling is savory and juicy. Or you can dip in your favorite dumpling sauce like eating dim sum!😋😋😋

Done frying when water evaporated and buns are crispy on bottom.

Open lid after 5-6 minutes. Add in scallions and sesame seeds and continue to fry

Arrange buns in 12 inch pan with oil. Leave some space for buns to expand.

If you're like me who never able to produce same size bun each time then draw a circle place under silicone mat as guide.😆









Filling:
Makes 28-30 buns, 1 tbsp 22-25g each

540 g ground pork
2 tsp light soy sauce
2 tsp oyster sauce
1/4 tsp salt
1/8 tsp ground pepper
1 tsp sugar
1 tsp sesame oil
2 tsp vegetable oil
3 stalks chopped scallions
1 tsp grated ginger
1 tsp shaoxing rice wine
1 tsp chicken powder
1 tsp tapioca starch/cornstarch
Pinch of five spice powder
4 tbsp water

Mix all seasonings together with pork except for water. Stirring within one direction until well combined and slowly add in water.  Continue to stir until meat absorbed all water. Cover and refrigerate.

For dough: makes 14 buns 30g each. Or 15 buns 28g each. Reasons to only do half recipe because couldn't eat all in one go and didn't want dough over proof. You can double dough recipe to finish filling. Double everything but use only 1.5 tsp yeast.

225 g all purpose flour
25 g cornstarch
90 g warm water
30-35 g whole milk
30 g sugar
1 tsp yeast
20 g vegetable oil

1. Mix yeast with warm water and 1 tsp sugar for about 5 minutes until foamy.

2. Mix all ingredients into electric mixer to knead dough for 8 minutes until smooth and elastic. (Add more flour if too wet, more water if too dry)

3. Oil bowl and dough surface. Cover and rest dough for 20-30 minutes.

4. Knead dough and divide into 14 pieces about 30g each. Knead into round balls. Must cover dough with moist cloth to prevent drying.

5. After kneading all into round balls, then roll first dough into wrapper about 9 cm circle. (Easier to roll if add flour to surface.)

6. Place 1 tbsp meat filling into wrapper and pleat into bun. Repeat until done. Cover with moist cloth for 10 minutes before frying.

Assemble for frying: need 200 ml water + 3/4 tbsp all purpose flour, chopped scallions and toasted sesame seeds

1. Place pan on stove and add in 1 tbsp oil. Start fire. Arrange buns into pan. Fry for 1-2 minutes until bottom bun is slightly golden. (Can rearrange buns as center buns usually brown first.)

2. Add in flour water, let it boil up for 1-2 minutes then cover with lid. Heat should be medium high for 5-6 minutes.

3. Open lids, lower heat to medium. Add in 2 stalks chopped scallions and toasted sesame seeds.  Continue to let buns fry on medium heat until all water evaporate and buns crispy about 9 minutes. (Need to adjust heat so not to burn buns.)

4. Remove to plate. Serve hot with or without dumpling sauce.

Enjoy!

Cover dough with moist cloth