Sheng Jian Bao - Pan-Fried Pork Buns

Sheng Jian Bao, also known as Pan-Fried Pork Buns, are a popular Chinese street food. These buns have a crispy bottom and a juicy pork filling, making them a delightful treat for any occasion.

Ingredients:

• 1 pound ground pork
• 2 cups all-purpose flour
• 1/2 cup warm water
• 1/2 cup napa cabbage, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 1/2 teaspoon sugar
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

To make a dough, put the all-purpose flour and warm water in a mixing bowl

After about five minutes, knead it until smooth

After 30 minutes, cover and let it rest

Ground pork, napa cabbage, minced garlic, soy sauce, sesame oil, grated ginger, sugar, salt, and pepper should all be combined in a different bowl

Blend until thoroughly blended

Roll the dough into small balls after dividing it into pieces

Each ball should be rolled into a thin, 4-inch-diameter circle

Put a dollop of the pork filling in the middle of each circle of dough

To make the buns, fold the circle in half to form a half-moon shape, then pinch the edges together

Grease a big nonstick skillet with a tablespoon of vegetable oil and place it over medium-high heat

With the flat side facing down, place the buns in the skillet, allowing space between them

Cook until the bottoms are golden brown, two to three minutes

Pour in half a cup of water, place a lid on the skillet, and turn down the heat

The buns should be steam-cooked for 8 to 10 minutes, or until the dough is cooked through and the filling is well cooked

Take off the cover and turn the heat up to medium-high

Cook for a further two to three minutes, or until the bottoms are golden brown and crispy

Present the Sheng Jian Bao warm, accompanied by soy sauce for a dip

Savor your mouthwatering pan-fried pork buns