Shanghai Pan-Fried Pork Buns (生煎馒头) | Anita Kriele | Copy Me That

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Shanghai Pan-Fried Pork Buns (生煎馒头)

thewoksoflife.com

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Shanghai Pan-Fried Pork Buns, or shengjian bao (生煎包) or shengjian mantou (生煎馒头) in Chinese, are an iconic food that’s hard to get right. Our authentic recipe has cracked the code!

PREP: 2 hours.
COOK: 20 minutes.
TOTAL: 10 hours 20 minutes.

subheading: FOR THE ASPIC:

½ pound pork skin

½ pound pork and/or chicken bones (preference for chicken bones)

3 cups water

2 tablespoons Shaoxing wine

3 slices ginger

1 scallion

salt to taste

subheading: FOR THE FILLING:

1 pound ground pork

(70% lean 30% fat)

¼ cup Shaoxing wine

¾ teaspoon salt

1 teaspoon sesame oil

1 tablespoon sugar

3 tablespoons water

½ teaspoon dark soy sauce

1 ½ tablespoons light soy sauce

¼ teaspoon ground white pepper

1 ½ tablespoons ginger (grated)

¼ cup scallions (minced)

1 ½ cups aspic (diced into ¼-inch pieces)

subheading: FOR THE DOUGH:

2 cups cake flour

(can substitute 1 ¾ cups all-purpose flour and ¼ cup cornstarch sifted together)

1 cup all purpose flour

½ teaspoon salt

½ teaspoon instant yeast

¾ cup water (may need an additional tablespoon depending on the humidity)

½ teaspoon neutral oil (such as avocado oil or vegetable oil, for brushing)

subheading: TO COOK THE BUNS:

neutral flavored cooking oil

(such as avocado, vegetable, or canola oil)

water

toasted sesame seeds (black and white sesame seeds both work)

1 scallion (finely chopped)

Directions at thewoksoflife.com

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