Chinese Pan Fried Pork Buns

Dough

300g plain flour
½ teaspoon instant yeast
1 teaspoon sugar
1 teaspoon salt
1 teaspoon vegetable oil
200–225ml warm water

Filling

400g pork mince
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
1 teaspoon sesame oil
½ teaspoon white pepper
1 teaspoon sugar
1 tablespoon cornflour
2–3 tablespoons chicken stock

1 thumb-sized piece ginger, finely chopped
2 garlic cloves, finely chopped
2 spring onions, finely chopped

Vegetable oil for frying

PREPARATION

1. In a bowl combine flour, yeast, sugar, salt and oil. Gradually add warm water, mixing into a slightly wet dough.
2. Rest the dough for 10 minutes, then knead by lifting and folding until smooth but still tacky. Cover and rest for 1 hour until slightly risen.
3. In a separate bowl mix pork mince with soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, cornflour and chicken stock. Add ginger, garlic and spring onions. Mix until slightly wet and sticky.
4. Punch down the dough and divide into small balls. Flatten into thin circles.
5. Place a generous spoonful of filling in the centre. Pleat and seal tightly, then flip seam side down.

COOKING

1. Heat a frying pan with oil over medium heat. Place buns seam side down close together.
2. Pan fry until the base begins to colour lightly.
3. Add a splash of water and immediately cover with a lid to steam. Cook until the water evaporates and the buns puff slightly.
4. Remove the lid and continue cooking until the bottoms are golden brown and crisp.
5. Serve hot with dipping sauce.

School of Wok Tips

• Keep the dough slightly wetter for softer buns.
• Do not over proof the dough — this is a partially risen bun.
• Add stock to the filling for extra juiciness.
• Use the lid as a shield when adding water to hot oil.

FAQs

What is the difference between Sheng Jian Bao and regular bao?
Sheng Jian Bao are pan fried and steamed, giving them a crispy base and fluffy top.

Why is the filling slightly wet?
The added stock creates a juicy interior once cooked.

Can I freeze these buns?
Yes, freeze after shaping and cook from frozen, allowing a few extra minutes.