Pan-fried Shanghai Pork Bun
Pan-fried Shanghai Pork Bun, also known as Sheng Jian Bao, is a popular Chinese dish originating from Shanghai. It consists of a juicy pork filling encased in a thick, slightly crispy dough wrapper. The buns are first pan-fried in a skillet to create a crispy bottom, then steamed to ensure the filling is cooked through. The result is a delicious combination of savory pork and doughy goodness.
Ingredients
- 1 lb ground pork
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 cup green onions chopped
- 1/4 cup water
- 1 package dumpling wrappers store-bought
- Vegetable oil for pan-frying
- Sesame seeds and green onions for garnish
Instructions
- In a large mixing bowl, combine the ground pork, garlic, ginger, soy sauce, oyster sauce, sugar, white pepper, and green onions. Mix well.
- Place a small amount of the filling in the center of each dumpling wrapper. Wet the edges of the wrapper with water, then fold and pleat to seal the buns.
- Heat a non-stick skillet over medium-high heat and add a tablespoon of vegetable oil.
- Arrange the buns in the skillet, leaving space between each bun. Pour water into the skillet until it reaches about halfway up the sides of the buns.
- Cover the skillet and cook the buns over medium heat until the water has evaporated and the bottoms are crispy and golden brown.
- Sprinkle sesame seeds and green onions on top of the buns before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 643kcal (32%)Carbohydrates: 68g (23%)Protein: 31g (62%)Fat: 26g (40%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 92mg (31%)Sodium: 1335mg (58%)Potassium: 470mg (13%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 86IU (2%)Vitamin C: 3mg (4%)Calcium: 80mg (8%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
