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Crispy Pork Buns

Sheng Jian Bao
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Prep Time:1 hour
Cook Time:30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Chinese
Keyword: Buns, Dumplings, Pork Buns
Servings: 16 buns

Ingredients

Dough

  • 250 g plain flour
  • 1 tsp sugar
  • 1 tsp yeast
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 140 ml warm water

Filling

  • 250 g pork mince (mince with high fat content)
  • 4 scallion/spring onion stalks, sliced thin
  • 1 tbsp ginger, grated
  • 3 garlic cloves, grated
  • 1/4 cup water
  • 2 tbsp soy sauce
  • 2 tsp Shaoxing rice wine
  • 2 tsp sesame oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp white pepper

Garnish

  • Scallion/ spring onion, sliced
  • Sesame seeds, toasted

Instructions

Dough

  • In a bowl, combine water, sugar and yeast together. Mix well to combine and coverwith a plate, let sit for 5 minutes or until the mixture is foamy on the top. Add flour, salt and oil and mix well until all the water is absorbed.
  • Pour mixture onto a clean surface and knead for 5-10 minutes or until the dough is smooth. Place dough ball back into the bowl and cover with tea towel for 45 min – 1 hour.

Filling

  • combine all the filling ingredients together in a bowl, mix well and set aside.

Assembling

  • divide dough into 2 equal pieces and put 1 back into the bowl with the tea towel whiley ou work on the other piece. Roll piece into a log and divide into 8-10 pieces, depending on how big you want the buns to be.
  • While you work on one piece, cover the rest to prevent drying. Shape it into a ball and with a miniature rolling pin, roll it into a circle (approx. ¼ cm thick). Place approx. 1 tbsp of filling into thecentre of the circle and create pleats around the edges to form a bao bun. (see video above for visuals). Repeat for the remaining dough pieces.

Frying

  • place a frying pan, with enough oil to cover the base of the pan, over medium heat. Place the bao buns into the oil and fry until the bottoms are golden brown.
  • Once the bottoms are crispy, drop the heat by a bit, then pour approx. ¼ - ½ cup of water (enough to cover the base of the pan) into the pan and immediately coverwith a lid, be careful it’s going to splatter so do it quickly. Let it steam for 8-10 minutes, uncover and let the water evaporate off. Fry for an extra 5 minutes to crisp up the bottoms again.
  • Garnish with sesame seeds and onion slices.