Pan-fried meat buns


Pan-fried meat buns – sheng jian bao
This Shanghainese treat is a popular favourite. With succulent filling of cabbage and minced pork encased in fragrant dough, these meat buns are first steamed before panfrying, giving them a soft pillowy texture and a slightly crisp crust.


Makes about 25 buns
– Bun pastry dough (see page 110) 540 g (1 lb 3 oz)
– Chopped spring onion (scallion) 30 g (1 oz)
– Cooking oil for pan-frying
– Cabbage 100 g (31/2 oz), finely chopped
– Minced pork 300 g (101/2 oz)
– Potato starch 5 g (1/6 oz)
– Salt a pinch
– Chicken powder 3 g (1/10 oz)
– Sugar 10 g (1/3 oz)
– Oil a dash
– Sesame oil a dash
– Ground white pepper a dash
– Ginger juice a dash


Step 1: 
Prepare filling. Blanch cabbage in boiling water. Drain and set aside.

Step 2: 
Add seasoning ingredients to minced pork and mix well. Mix in
blanched cabbage. Cover with cling film and chill in the refrigerator
for 20–30 minutes.

Step 3: 
On a fl oured surface, roll dough into a long cylinder. Divide dough into
25 equal pieces.

Step 4: 
Lightly flatten each piece into a fl at round disc. Spoon filling into
dough round and form pleats at the top to seal it.

Step 5: 
Dampen the tops of the buns and coat with spring onions.

Step 6: 
Leave buns to prove for 45 minutes.

Step 7: 
Steam buns for 4 minutes over high heat.

Step 8: 
Heat oil in a wok. Pan-fry buns until golden brown.

Step 9: 
Serve immediately.

Food: Pan-fried meat buns

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