Skip to main content

Shengjian Bao ~ Pan-fried Pork Buns ~ 生煎包


From the onset, I had the impression that Shangjian Bao can be quite an intimidating recipe to attempt but after sitting down and surfing the internet for various versions on how this bao is being made, I was quite confident to give this a try.  It wasn't that difficult after all and I really enjoyed biting into the golden brown crisply fried bottom and they stayed crispy even after some time. Will definitely make these again and perhaps use chicken filling instead.









Recipe for Shengjian Bao ~ Pan-fried Pork Buns ~  生煎包
(adapted from 'here' with adjustments)

Ingredients
Dough

  • 200 gm plain flour
  • 110 ml warm water
  • 1/2 tsp dried yeast
  • 1.1/2 tsp sugar
  • 1 tsp oil
  • Pinch of salt
  • Sesame seeds to garnish
Filling
  • 200 gm minced pork
  • 2 Shitake mushrooms, soaked and cubed
  • 1 stalk of spring oinions, chopped
Seasoning for Filling
  • 2 pips of minced garlic
  • 1 Tbsp light soya sauce
  • 1/2 tsp sugar
  • 1 tsp cornstarch
  • 2 tsp water
  • 1 tsp sesame oil
  • 1 tsp Shaoxing wine
  • Pepper
Method for the Filling
  1. Mix all the seasoning into the minced pork together with the mushrooms and spring onions.
  2. Mix in one direction till fully combined.
  3. Cover with cling wrap and refrigerate overnight.
Method for the Dough
  1. In a mixing bowl, pour in warm water, mix in yeast.
  2. Add in sugar, salt and oil.
  3. Sift in flour and use a spatula to combine all the ingredients.
  4. Transfer to a worktop and knead to form a smooth and not sticky dough.
  5. Place the ball of dough into a lightly greased bowl, cover with cling wrap and leave it in a warm place to let it double in size, about an hour.
  6. Knock down dough and lightly roll out.  Cut to 10 equal portions.  Roll each portion into a ball.
  7. Flatten dough with a rolling pin, centre thicker than the sides.  Place filling in the centre and pleat up.   Cover with a damp cloth and let rest for 10 mins.
  8. Heat oil in a non-stick pan, medium fire.  Place buns and lightly fry for 2 to 3 mins. till light brown.
  9. Pour in water to 1/3 height of the buns.  Cover with lid and cook on  low heat till water starts to dry up and you hear a sizzling sound.  Turn off heat, leave lid on for some time.  Remove lid and check to see whether the bottom of the buns are golden brown.  Sprinkle on some sesame seeds.
  10. Dish out and serve immediately on its own or with black vinegar.




Comments

  1. Nice one Cheah...thanks for sharing...have KIV :)

    ReplyDelete
  2. I am HUNGRY, Cheah. It has been like a century since I last had one panfried bun!! Excellent job, Cheah.

    ReplyDelete
    Replies
    1. Thank you, Angie, guess it's high time that you make some to enjoy!

      Delete
  3. Cheah, Your 生煎包exactly like those serving in Shanghainese restaurant. Look so yummy!

    ReplyDelete
  4. Hi Soke Hah, it has been quite awhile I haven't make these pan fried buns. This is my favourite too but they are best eaten immediately. I will make these when everyone is home to enjoy them together. Thanks for reminding, I'll definitely make these again but not at the moment cos' my MIL is in hospital for peptic ulcer op and treatment. Her second op in 6 months.

    ReplyDelete
    Replies
    1. Hope your MIL recovers soon. Yes, I'll make these again. I ate them about 2 hours and they were still good, crispy.

      Delete
  5. Yummy! I wish somebody would make them for me :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and