Sheng Jian Bao (生煎包)

Sheng Jian Bao (生煎包),or known as raw fried bun in English is an ordinary street food snack you can find all over Shanghai, Hong Kong & Macau. By "raw", it means you pan fry the bubs without steaming then first, in which process the dough will rise and the bottom crisp up at the same time. The pan fried pork bun is different from steamed stuffed buns also known as baozi, which is steamed only.

Truly fresh and super tasty, they are simply irresistible! The wrapper has a lovely soft texture with a golden, crispy base. The filling is very flavoursome and moist.

Tasty, moist pork wrapped with half-soft, half-crispy dough, Shanghai pan-fried pork bun, traditionally served as breakfast, make a great party food!

Ingredients:

For the wrappers:

• 250g plain flour
• 1 tsp sugar
• 1 tsp dried instant yeast
• 140ml lukewarm water

For the filling:

• 250g minced pork
• 2 tbsp spring onion, finely chopped
• ½ tbsp ginger, minced
• 2 tsp light soy sauce
• ½ tsp Shaoxing rice wine
• ½ tsp sesame oil
• ¼ tsp salt
• pinch of Chinese Five Spice powder
• 5 tbsp water or chicken stock

For garnishing:

• toasted sesame seeds
• spring onion, finely chopped

Method:

 In a large bowl, mix flour, yeast and sugar. Pour in water little by little while stirring with a pair of chopsticks or fork.

Then knead with your hand until a smooth, elastic dough forms. You may also use a stand mixer with a fitted dough hook. Put all the ingredients into the mixing bowl. Knead for 5 minutes or so on lowest speed. Cover the bowl with a wet kitchen towel.

Leave it in a warm place until double in size. It will take between 40 minutes to 1½ hours depending on the room temperature.

Mix the filing: Put all the ingredients for the filling, except for water and stock, into a large bowl.

Swirl constantly in the same direction while gradually adding water/stock spoon by spoon into the mixture.

Shape the buns: Knead the dough on a floured work surface until it goes back to its original size. Divide it into 20 equal portions. Roll each piece into a disk-like wrapper.

Hold the wrapper in the palm of one hand. Place some filling in the middle. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed.

Leave to rest for 15 minutes before frying.

Fry the buns: Heat up oil in a frying pan over a high heat. Place in the buns.

When the bottom part becomes golden brown, pour in the water then cover with a lid.

Uncover when the water evaporates completely. Sprinkle sesame seeds and spring onion over.

Cook another 30 seconds or so to crisp up.