Shengjian Bao
Pan-fried Chinese buns filled with pork and savory gelatin that melts into rich broth when cooked. Crispy bottoms with tender, pillowy tops make these street-food favorites irresistible.
- Total time
- 50 min
- Servings
- 12
- Calories
- 185
- Protein
- 7g
Ingredients
- 2 cups all-purpose flour
- ¾ cup boiling water
- 1 tablespoon vegetable oil
- ½ lb ground pork
- ¼ cup pork bone broth
- 3 oz aspic or pork gelatin cubes
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon ginger, minced
- 2 stalk scallions, chopped
- ¼ teaspoon white pepper
- 2 tablespoon vegetable oil
- ½ cup water
Instructions
- 1
Chop pork gelatin into small cubes and set aside to chill.
- 2
Mix ground pork with soy sauce, sesame oil, ginger, scallions, and white pepper until well combined.
- 3
Fold gelatin cubes gently into pork mixture. Refrigerate until ready to use.
- 4
Pour boiling water over flour and mix with a fork until shaggy.
- 5
Cool slightly, then knead in vegetable oil until dough is smooth, about 5 minutes.
- 6
Cover and let rest for 15 minutes.
- 7
Divide dough into 12 equal pieces and roll each into a 3-inch circle.
- 8
Place 1 tablespoon filling in the center of each circle.
- 9
Gather edges toward center and pinch to seal, leaving a small opening at the top.
- 10
Heat oil in a 12-inch non-stick skillet over medium-high heat.
- 11
Arrange buns seam-side up in the skillet and pan-fry for 2 minutes until bottoms are golden.
- 12
Pour water into the skillet, cover immediately, and steam for 8 minutes until water evaporates.
- 13
Remove lid, drizzle additional oil around edges, and fry for 1 minute until bottoms are crispy.
- 14
Transfer to a serving plate. Serve hot with black vinegar and chili oil for dipping.
Tools you’ll need
- mixing bowl
- 12-inch non-stick skillet with lid
- wooden spoon
- rolling pin
- cutting board
- measuring cups and spoons
- fork
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