Skip to main content
logo
Food Advertising by

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

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.