Food & Drink Magazine

Sheng Jian Bao / Shui Jian Bao (Pan-Fried Pork Bun 生煎包/ 水煎包)

By Awayofmind
Sheng Jian Bao / Shui Jian Bao (Pan-Fried Pork Bun 生煎包/ 水煎包)
一转眼又到了七月,这一个夏季是有那么多的期待!希望脚下可以踩着碧绿的大地,蔚蓝的天空是会下大雨的。眼帘可以看见除了沙尘还有别的颜色的城墙。厨房的库子不需因担心买不到现货而顿满几年都吃不完的干粮。这个沙漠除了风和沙,还有很多美好的短暂友谊。每个人,都是离乡背井来到沙城,朋友是热情的,但 每一个朋友都会有离开这里的一天。
今天倒数计时开始,把开袋的剩余面粉弄成水煎包(生煎包),我家孩子爱吃的!!食谱是和以前的相像。好怀恋“上海1930”餐馆!这一次共搓弄了35粒水煎包, 那鬆软的肉包和脆皮焦底是好吃呐!!

Making the Shui Jian Bao / Sheng Jian Bao or Pan Fried Pork Bun using the leftover flour, need to clear the pantry before I go on long summer holidays! This Shui Jian Bao is one of my son favourite, if you give him between spring roll and one of this Shui Jian Bao/ Sheng Jian Bao, for sure he will choose the bao! My first encountered with this crispy fried bottom and soft bun was in 2013, the "Shanghai 1930" restaurant make great Shui Jian Bao! 

This round, I made 35 pieces using the same quantities for bao dough but almost double the previous filling recipe. If you are not consume the baos in the same day, keep the extra raw baos in freezer, no need to thaw the bao when cooking, just place the frozen bao straight to the pan, add oil, 1/3 water of the height of bao, cook with medium fire.

Happy summer holidays and see you in late August! 

Sheng Jian Bao / Shui Jian Bao (Pan-Fried Pork Bun 生煎包/ 水煎包)

Sheng Jian Bao / Shui Jian Bao (Pan-Fried Pork Bun 生煎包/ 水煎包)

Sheng Jian Bao / Shui Jian Bao (Pan-Fried Pork Bun 生煎包/ 水煎包)

Ingredients for filling:
800g minced pork
2 egg
3 tbsp tapioca flour
150g chives, chopped
3 tbsp mirin
3 tbsp oyster sauce
1 tsp salt
3 tbsp sugar
200ml water
5 tbsp homemade rice wine

a dash of black pepper


Mix all ingredients together in a bowl, stir in one direction until all liquid absorb by the meat. Place in fridge for later use.

Yield:35 pieces big baosIngredients for Bao dough:

800g mantou flour (or all purpose flour)
600ml warm water (gradually add in)
90g sugar
5g instant dry yeast
2 tbsp cooking oil

some sesame seeds

some water for cooking


1. In a big mixing bowl, add the flour, sugar and dry yeast. Gradually add in water. Use a pair of chopstick to stir the mixture together. Then knead it into smooth dough. Let it rest for 10 mins.2. Divide the dough into 35 pieces (can divide more), flatten the dough with your palm and press the edge of the dough thinner than the middle part. Stuff in filling. Pleat the dough together and seal it on the top. (can sprinkle sesame seeds on top)3. Prepare a flat bottom pan, pour in 2 tbsp cooking oil, arrange the bao doughs into the pan, switch on the heat to medium, pour in some warm water (about 1/3 of the bao height) and cover the lid. Let the water boil and dry in the pan (about 10~15 mins). When your hear drizzling sound, is time to open the cover.  The water should dry out and the bottom of the bao should be golden brown. 4. Transfer the bao to a serving plate, sprinkle with some sesame seeds. 

Note: Should not heat up the pan with oil in it before you arrange the bao as it will char the bottom of the bao before you manage to pour water in it. 

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