Name: Shengjian Bao (Pan-Fried Soup Buns)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 人分
Cuisine: Shanghainese
Ingredients: 300 g ground pork; 100 g aspic, diced; 2 tbsp ginger, minced; 2 tbsp scallions, finely chopped; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp sugar; 1/2 tsp salt; 1/4 tsp white pepper; 300 g all-purpose flour; 180 ml warm water; 1/2 tsp instant yeast; 2 tbsp vegetable oil; 150 ml water for steaming; sesame seeds, for garnish; chopped scallions, for garnish

Ingredients

300 g ground pork

100 g aspic, diced

2 tbsp ginger, minced

2 tbsp scallions, finely chopped

1 tbsp soy sauce

1 tbsp sesame oil

1 tsp sugar

1/2 tsp salt

1/4 tsp white pepper

300 g all-purpose flour

180 ml warm water

1/2 tsp instant yeast

2 tbsp vegetable oil

150 ml water for steaming

sesame seeds, for garnish

chopped scallions, for garnish

Steps

In a bowl, combine ground pork, diced aspic, minced ginger, chopped scallions, soy sauce, sesame oil, sugar, salt, and white pepper. Mix thoroughly and refrigerate for 15 minutes.

In a separate bowl, mix all-purpose flour, warm water, and instant yeast to form a dough. Knead for 10 minutes until smooth and elastic. Let rise for 30 minutes until doubled in size.

Once the dough has risen, divide it into 12 equal pieces. Roll each piece into a circle about 10 cm in diameter. Place a spoonful of the pork filling in the center of each circle.

Pinch the edges of the dough to seal the buns tightly. Ensure they are fully closed to prevent leakage during cooking.

Heat vegetable oil in a non-stick skillet over medium heat. Place the buns base-down in the skillet and pan-fry for about 5 minutes until the bottoms are golden brown.

Carefully add 150 ml of water to the skillet and immediately cover with a lid. Steam for 8-10 minutes until the tops are soft and cooked through.

Remove the lid and let the buns cook for an additional minute to re-crisp the bottoms. Garnish with sesame seeds and chopped scallions before serving.

Why this works

The unique technique of pan-frying and steaming Shengjian Bao creates a delightful contrast in textures: a crisp base and a soft, pillowy top. This method not only develops a beautiful golden crust but also ensures that the filling remains juicy due to the steam. Using aspic in the filling is essential as it melts during cooking, creating a burst of flavorful soup within each bun. If your buns seem too dry after steaming, it may be due to overcooking or an insufficiently moist filling. To rescue them, consider adding a small amount of water to the pan while re-steaming briefly. This will help reinvigorate the juices and ensure each bite is succulent. Mastering this balance of frying and steaming is key for achieving the perfect Shengjian Bao, making them a satisfying appetizer.