Sheng Jian Bao - 生煎包
fried bao bun with pork

250 grams of flour
1 tsp palm sugar
1 tsp yeast
9-10 tbsp water

1 tbsp oil
240 ml of water

Ingredients filling:
250 grams of minced pork
2 tbsp spring onion
3 cm jahe/ginger
2 tsp light soy sauce
1/2 tsp Shaoxing rice wine
1/2 tsp sesame oil
1/4 tsp salt
1/4 tsp Sichuan pepper or 1/8 tsp five spice powder
5 tbsp water

spring onion, chopped
sesame seeds, roasted

Mix the flour with the yeast and palm sugar in a bowl and add the tablespoon of water little by little and knead into a homogeneous dough. Cover it with a damp cloth and let it rest for at least 60 minutes until the dough has risen.
For the filling, finely chop the spring onion and jahe. Mix it with the minced meat, soy sauce, rice wine, sesame oil, salt, pepper and add the water little by little to form a homogeneous mixture. Divide it into 20 portions.
Knead the dough again and divide the dough into 20 portions and roll out each portion into a thin flat round. Fill it with portions of the minced meat mixture and fold the edge closed. Then let it rest for 15 minutes.
Heat the oil in a pan and add the bao buns and fry until golden brown on the bottom. Then add the water and close the pan and fry until the moisture has evaporated. Then sprinkle the spring onion and sesame seeds ont top and fry for another 30 seconds. Serve.

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