Shengjian Bao
EBT-Friendly: 100% of ingredients
Made by Kyrie
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Crispy-bottomed, juicy pork-filled pan-fried buns, also known as Shanghai fried buns. These iconic Chinese dumplings are pan-fried to golden perfection, then steamed until fluffy inside. Serve with black vinegar and chili crisp for an unforgettable bite.
Ingredients:
For the Dough
- 1 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1/2 tbsp instant yeast
- 1 tsp salt
- 2/3 cup warm water
For the Filling
- 1 lb ground pork
- 1 tbsp ginger (minced or grated)
- 3 tbsp garlic (minced or grated)
- 4 stalks green onions (finely chopped)
- 2 tbsp soy sauce
- 1 tsp white pepper
- 1 tsp toasted sesame oil
Optional Garnish
- green onions (chopped)
- chili crisp (or chili oil)
- roasted sesame seeds
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- In a large bowl, combine all-purpose flour, sugar, instant yeast, and salt. Add warm water and stir until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 15 minutes (10 minutes if using a stand mixer with a dough hook), until smooth and elastic.
- Place the dough in a clean bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- In a mixing bowl, combine ground pork, minced ginger, minced garlic, chopped green onions, soy sauce, white pepper, and toasted sesame oil. Mix thoroughly until well incorporated and the filling becomes slightly sticky.
- Once the dough has risen, punch it down and divide it into equal pieces (about 16). Roll each piece into a ball, then flatten into a small circle. The center should be about ¼ inch thick, with the edges rolled thinner (about ⅛ inch).
- Place a spoonful of filling in the center of each wrapper. Carefully pleat and pinch the edges together to seal the top. Make sure the buns are well sealed so no filling leaks out.
- Heat a large nonstick skillet (cast-iron works best) over medium heat and add a little oil to coat the bottom. Place the buns sealed-side down into the pan, spacing them slightly apart. Cook uncovered for 3–4 minutes until the bottoms are golden brown.
- Carefully pour in ½ cup of water and immediately cover with a lid to steam. Steam for 6–7 minutes, or until the water has evaporated and the buns are fully cooked.
- Remove the lid and cook for another 1–2 minutes to re-crisp the bottoms.
- Serve hot, optionally garnished with chopped scallions or sesame seeds. Pair with a simple dipping sauce like soy sauce, black vinegar, or chili crisp.
Total Ingredients: 12 distinct items
EBT-Eligible: 100%
All ingredients are basic grocery staples including all-purpose flour, yeast, ground pork, fresh produce, soy sauce, and sesame oil.
