Q: What makes Shengjian Bao different from regular steamed buns?
A: Shengjian Bao is pan-fried, creating a crispy bottom and a unique texture compared to steamed buns.
Q: Can I use a different filling for Shengjian Bao?
A: Yes, you can customize the filling according to your preference, though the traditional filling is pork.
Chicken Juice Pork and Radish Shengjian Bao
Notes
Ingredients:
- Pork belly mince
- White radish
- Tai Tai Le fresh chicken juice
- Green onion
- Ginger
- Soy sauce
- Dark soy sauce (Lao Chou)
- Salt
- Oyster sauce
- Sweet bean sauce
- White sugar
- Flour
- Yeast
- Mix flour with a suitable amount of white sugar and yeast.
- Gradually add water while stirring.
- Knead the mixture into a dough.
- Cover and let the dough ferment.
- Mix pork mince with chopped green onion and minced ginger.
- Add Tai Tai Le fresh chicken juice and other mentioned seasonings.
- Stir the mixture in one direction until evenly mixed, then cover for marination.
- Peel and shred the white radish, then blanch.
- Rinse the blanched radish shreds with clean water, then drain.
- Cut the radish shreds slightly after draining.
- When the dough has doubled in size, start making the buns.
- Mix radish shreds into the marinated pork mince.
- Deflate the fermented dough and knead, then divide into small pieces.
- Roll each piece into a disc and add the filling.
- Form the pieces into buns.
- Let the buns ferment again for about 10 minutes.
- Place the buns in a flat pan.
- Add a small half bowl of water, cover, and cook on high heat.
- Occasionally open the lid to check and rotate the pan for even heating, then switch to medium heat.
- When the water is almost dry, reduce the heat, add oil, and continue frying until the buns are evenly browned.
- The buns are ready when they are fragrant and well-fried.
- Calories: Moderate (varies based on the amount of oil and fillings used)
- Carbohydrates: High (mainly from flour)
- Protein: Moderate (from pork)
- Fat: Moderate to High (from pork belly and frying)
