Sheng Jian Bao: Pan-Fried Pork Buns

Sheng Jian Bao: Pan-Fried Pork Buns

Sheng Jian Bao: Pan-Fried Pork Buns

For the wrappers :
250g / 2 cups all purpose flour (see note 1)
1 teaspoon sugar
1 teaspoon dried instant yeast (see note 2)
140ml / 9 tablespoons water, lukewarm
And many more.

  • Step number 1. Prepare the dough: In a large bowl, mix flour, yeast and sugar. Pour in water little by little while stirring with a pair of chopsticks (or a fork). Then knead with your hand until a smooth, elastic dough forms (see note 3). Cover the bowl with a wet kitchen towel. Leave to rise in a warm place until double in size. It will take between 40 minutes to 1.5 hours depending on the room temperature.
  • And then, Mix the filling: Put all the ingredients for the filling (except for water / stock) into a large bowl. Swirl constantly in the same direction while gradually adding water / stock spoon by spoon into the mixture.
  • Step 3, Shape the buns: Knead the dough on a floured work surface until it goes back to its original size. Divide it into 20 equal portions. Roll each piece into a disk-like wrapper. Hold the wrapper in the palm of one hand. Place some filling in the middle. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed (pleas refer to the images above). Leave to rest for 15 minutes before frying.
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