Q: What makes Shengjian Bao different from regular steamed buns?
Chicken Juice Pork and Radish Shengjian Bao
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
Instructions:
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.
Nutrition:
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)