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
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Open the appInstructions
Step 1
Chop pork gelatin into small cubes and set aside to chill.
Step 2
Mix ground pork with soy sauce, sesame oil, ginger, scallions, and white pepper until well combined.
Step 3
Fold gelatin cubes gently into pork mixture. Refrigerate until ready to use.
Step 4
Pour boiling water over flour and mix with a fork until shaggy.
Step 5
Cool slightly, then knead in vegetable oil until dough is smooth, about 5 minutes.
Step 6
Cover and let rest for 15 minutes.
Step 7
Divide dough into 12 equal pieces and roll each into a 3-inch circle.
Step 8
Place 1 tablespoon filling in the center of each circle.
Step 9
Gather edges toward center and pinch to seal, leaving a small opening at the top.
Step 10
Heat oil in a 12-inch non-stick skillet over medium-high heat.
Step 11
Arrange buns seam-side up in the skillet and pan-fry for 2 minutes until bottoms are golden.
Step 12
Pour water into the skillet, cover immediately, and steam for 8 minutes until water evaporates.
Step 13
Remove lid, drizzle additional oil around edges, and fry for 1 minute until bottoms are crispy.
Step 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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