Shanghai
Shengjian bao
Pan fried pork buns, crisp bottoms, juicy soupy filling, sesame on top. Shanghai's breakfast thrill.
120 minTime
25 gProtein each
mildSpice
Make it your way
Grandma's wayShanghai pan fried soup buns with pork, sesame and spring onion.
The original625kcalsame
25 gproteinsame
3 gfibresame
120minutessame
Shengjian bao.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Warm the stock, dissolve the gelatin and chill until set. Dice into small cubes.
- 2Knead flour, yeast, half the sugar, baking powder and 160 ml water into a soft dough. Rise 1 hour.
- 3Mix pork, ginger, half the spring onion, soy, sesame oil, pepper, salt and remaining sugar, then fold in the jelly.
- 4Divide dough into 16, roll thin rounds, fill and pleat shut. Rest 15 minutes.
- 5Fry pleat side down in oil 2 minutes, add 120 ml water, cover and cook 8 minutes until water evaporates. Sprinkle sesame and spring onion.
Serve it like this
Serve in the pan crisp side up, with black vinegar and chilli oil for dipping. Bite a small hole to let steam out.