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
Prepare filling. Blanch cabbage in boiling water. Drain and set aside.
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.
On a fl oured surface, roll dough into a long cylinder. Divide dough into
25 equal pieces.
Lightly flatten each piece into a fl at round disc. Spoon filling into
dough round and form pleats at the top to seal it.
Dampen the tops of the buns and coat with spring onions.
Leave buns to prove for 45 minutes.
Steam buns for 4 minutes over high heat.
Heat oil in a wok. Pan-fry buns until golden brown.
Food: Pan-fried meat buns