Q: Can I use store-bought dumpling wrappers for this recipe?
A: Yes, store-bought dumpling wrappers work well. Just roll them thinner before using.
Q: What kind of pork should I use for the filling?
A: A mix of 30% fat and 70% lean pork is ideal for juicy and flavorful filling.
Q: How do I know when the Shengjian Bao is cooked perfectly?
A: The buns are done when the bottoms are golden brown and the starch water has completely evaporated, creating a crispy base.
Crispy Bottom Shengjian Bao (Pan-Fried Pork Buns)
Notes
Ingredients:
- Dumpling Wrappers: several pieces
- Pork Filling: 250g (preferably 30% fat and 70% lean)
- Green Onions, finely chopped: to taste
- Soy Sauce: 2 tablespoons
- Oyster Sauce: 1 tablespoon
- Five-Spice Powder: to taste
- Ginger Powder: to taste
- Cooking Oil: to taste
- Salt: to taste
- Starch Water: 2 tablespoons cornstarch mixed with appropriate water
- Additional Oil: for frying
- Black Sesame Seeds: to taste
- Chopped Green Onion: for garnish
- Mix pork with green onions, soy sauce, oyster sauce, five-spice powder, ginger powder, salt, and stir well. Add cooking oil and mix to form the filling.
- Roll the dumpling wrappers thinner, about 1.5 to 2 times their original size. Place an appropriate amount of filling in each and seal like a bun.
- Brush a thin layer of oil in a flat pan. Over medium-low heat, cook the buns until the bottom turns golden brown.
- Add starch water until it reaches one-third of the bun's height. Cover and simmer on medium-low heat until the liquid is fully evaporated.
- Once the starch water is fully dried, turn off the heat. Sprinkle with green onions and black sesame seeds before serving.
- Enjoy the Shengjian Bao immediately while they are warm and crispy.
- Calories: Varies based on size and ingredients
- Rich in Protein: From pork filling
- Carbohydrates: Primarily from the dumpling wrappers
- Fats: Both from pork and cooking oil
