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.
Ingredients
– 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
Filling
– Cabbage 100 g (31/2 oz), finely chopped
– Minced pork 300 g (101/2 oz)
Seasoning
– 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
Instructions
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
