Shanghai-style Pan-Fried Pork Buns (Sheng Jian Bao)

redhousespice.com

bertraze

subheading: For the wrappers:

250 g all-purpose flour - about 2 cups (see note 1)

1 teaspoon sugar

1 teaspoon dried instant yeast - see note 2

140 ml lukewarm water - about 9 tbsp

subheading: For the filling:

250 g minced pork - 9oz

2 tablespoon spring onion - finely chopped

½ tablespoon ginger - minced

2 teaspoon light soy sauce

½ teaspoon Shaoxing rice wine

½ teaspoon sesame oil

¼ teaspoon salt

1 pinch ground Sichuan pepper - or Chinese five-spice powder

5 tablespoon water - or chicken stock

subheading: For frying:

1 tablespoon cooking oil

240 ml water - about 1 cup

subheading: For garnishing:

Toasted sesame seeds

Spring onion - finely chopped

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