Want more deliciousness? Follow me on X @TeresasRecipes
Sheng Jian Bao (Pan-Fried Soup Buns)
Sheng Jian Bao, or Shanghai soup buns, are a tantalizing street food delight that perfectly marries crispy and tender textures. This iconic dish hails from the vibrant streets of Shanghai, where vendors skillfully prepare these little parcels of joy. Each bun is filled with a savory mixture of ground pork and gelatin, which melts into a rich broth as they cook, creating a delicious surprise with every bite. Served hot and paired with a tangy soy-vinegar dipping sauce, these buns are not only a feast for the taste buds but also a cultural experience that transports you straight to the bustling alleys of Shanghai.
Ingredients
- All-purpose flour
- 3 cups
- Active dry yeast
- 2 teaspoons
- Sugar
- 1 tablespoon
- Warm water
- 1 cup
- Ground pork
- 1 pound
- Gelatin powder
- 1 tablespoon
- Green onions
- 1/4 cup, finely chopped
- Soy sauce
- 2 tablespoons
- Sesame oil
- 1 tablespoon
- White pepper
- 1/2 teaspoon
- Vegetable oil
- 2 tablespoons
- Soy-vinegar dipping sauce (for serving)
- Soy sauce
- 1/4 cup
- Black vinegar
- 1/4 cup
- Chili oil (optional)
- 1 teaspoon
Instructions
- In a large mixing bowl, combine the flour, active dry yeast, sugar, and warm water. Stir until a dough begins to form. Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm area for approximately 1 hour, or until it has doubled in size.
- While the dough rises, prepare the filling: in a separate bowl, mix the ground pork with dissolved gelatin, chopped green onions, soy sauce, sesame oil, and white pepper until the mixture is well combined and slightly sticky.
- Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces. Roll each piece into a circle, about 4 inches in diameter.
- Place a generous spoonful of the pork mixture in the center of each dough circle. Carefully fold the edges of the dough over the filling and pinch to seal, ensuring no filling escapes.
- Heat vegetable oil in a large non-stick or cast iron skillet over medium heat. Arrange the buns seam-side down in the skillet and cook until the bottoms are golden brown, about 3-4 minutes.
- Add 1/4 cup of water to the skillet and immediately cover it with a lid. Allow the buns to steam for 8-10 minutes, or until the water has evaporated and the buns are cooked through.
- Remove the lid and let the buns cook for an additional minute to crisp up the bottoms.
- For the soy-vinegar dipping sauce, mix together 1/4 cup soy sauce, 1/4 cup black vinegar, and chili oil if desired.
- Serve the Sheng Jian Bao hot, accompanied by the soy-vinegar dipping sauce.
Tips
- For extra flavor, consider adding minced ginger or garlic to the pork filling.
- Experiment with different types of ground meat, such as chicken or beef, if you prefer.
- Make sure to seal the buns tightly to prevent the filling from leaking out during cooking.
Dietary Information
Servings: 12 Dish Type: Appetizer Prep Time: 30 minutes Cook Time: 20 minutes Calories: 220 Fat: 10g Carbs: 25g Protein: 12g Sodium: 400mg Sugar: 1g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...