* 2 cups All Purpose Flour * 1 tsp White Sugar * 1 tsp Dried Yeast * 150 ml Lukewarm Water **Pork Filling** * 250 g Ground Pork * 2 tbsp Scallions finely chopped * 1/2 tbsp Ginger minced * 2 tsp Soy Sauce * 1/2 tsp Shaoxing Rice Wine * 1/2 tsp Sesame Oil * 1/4 tsp Kosher Salt * 1 pinch Ground Sichuan Peppercorns * 5 tbsp Chicken Stock **Frying** * 1 tbsp Canola Oil * 1 cup Water **Garnish** * 1/2 tsp Toasted Sesame Seeds * 1 Scallion finely chopped * Chili Oil or Shallot Oil
**INSTRUCTIONS** **Dough**
1. In a large mixing bowl, combine the flour, yeast and sugar. Slowly pour in the water, stirring with a pair of chopsticks or a small fork. 2. Knead with your hand until a smooth, elastic dough forms. Cover the bowl with a wet kitchen towel and let rise in a warm place until doubled in size, approximately 60-90 minutes. **Filling** 3. Combine all of the ingredients, except for the chicken stock, in a large mixing bowl. 4. Gradually add the stock, one spoon at a time, into the mixture. **Shaping** 5. Knead the leavened dough on a lightly floured surface until it goes back to its original size. 6. Divide the dough into 20 equal portions. Roll each piece into a disk-like wrapper with a rolling pin. 7. Place the rolled dough in the palm of your hand and add 1 tablespoon of pork filling into the centre. 8. Start wrapping the bun by folding and pinching the edge over itself, in one direction, until it is almost sealed. Then rotate and pinch the top of the pleats to fully seal the bun. Repeat with remaining dough pieces. 9. Leave to rest for 15 minutes before frying. **Frying** 10. Heat the oil in a nonstick frying pan over a high heat. Place the buns into the pan. Once the bottom of the buns turn golden brown, pour the water into the pan and cover with a lid so they can steam, 8-10 minutes on medium low heat. 11. Uncover the pan when the water evaporates completely. Cook for another 30 seconds until they get crispy. 12. Transfer pork buns to a plate and sprinkle with sesame seeds and scallions. 13. Serve hot with soy sauce, chili oil or shallot oil.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/chinese-pan-fried-pork-buns-sheng-jian-bao-recipe/).
**INGREDIENTS**
**Bun Wrappers**
* 2 cups All Purpose Flour
* 1 tsp White Sugar
* 1 tsp Dried Yeast
* 150 ml Lukewarm Water
**Pork Filling**
* 250 g Ground Pork
* 2 tbsp Scallions finely chopped
* 1/2 tbsp Ginger minced
* 2 tsp Soy Sauce
* 1/2 tsp Shaoxing Rice Wine
* 1/2 tsp Sesame Oil
* 1/4 tsp Kosher Salt
* 1 pinch Ground Sichuan Peppercorns
* 5 tbsp Chicken Stock
**Frying**
* 1 tbsp Canola Oil
* 1 cup Water
**Garnish**
* 1/2 tsp Toasted Sesame Seeds
* 1 Scallion finely chopped
* Chili Oil or Shallot Oil
**INSTRUCTIONS**
**Dough**
1. In a large mixing bowl, combine the flour, yeast and sugar. Slowly pour in the water, stirring with a pair of chopsticks or a small fork.
2. Knead with your hand until a smooth, elastic dough forms. Cover the bowl with a wet kitchen towel and let rise in a warm place until doubled in size, approximately 60-90 minutes.
**Filling**
3. Combine all of the ingredients, except for the chicken stock, in a large mixing bowl.
4. Gradually add the stock, one spoon at a time, into the mixture.
**Shaping**
5. Knead the leavened dough on a lightly floured surface until it goes back to its original size.
6. Divide the dough into 20 equal portions. Roll each piece into a disk-like wrapper with a rolling pin.
7. Place the rolled dough in the palm of your hand and add 1 tablespoon of pork filling into the centre.
8. Start wrapping the bun by folding and pinching the edge over itself, in one direction, until it is almost sealed. Then rotate and pinch the top of the pleats to fully seal the bun. Repeat with remaining dough pieces.
9. Leave to rest for 15 minutes before frying.
**Frying**
10. Heat the oil in a nonstick frying pan over a high heat. Place the buns into the pan. Once the bottom of the buns turn golden brown, pour the water into the pan and cover with a lid so they can steam, 8-10 minutes on medium low heat.
11. Uncover the pan when the water evaporates completely. Cook for another 30 seconds until they get crispy.
12. Transfer pork buns to a plate and sprinkle with sesame seeds and scallions.
13. Serve hot with soy sauce, chili oil or shallot oil.
Definitely making this! Looks amazing.