Pan-Fried Pork Buns (生煎包)

What is Pan-Fried Pork Buns

Pan-Fried Pork Buns, known as 生煎包 (shēng jiān bāo) in Mandarin, come from the vibrant streets of Shanghai. These buns are treasured for their crispy bottom, soft top, and juicy filling. They are pan-fried and steamed in the same pan, creating their signature golden base. Perfect for breakfast or a snack, they embody the spirit of Chinese street food.

How to Make Pan-Fried Pork buns

Ingredients

For two servings:

• Thin-Crust Pizza Dough (520g or about 1.15 lbs)
• Green onions (2 stalks)
• Ground pork (350g or about 0.77 lbs)
• Ginger (3 pieces)
• Egg (1)

Sauce:

• White pepper
• Salt
• Sugar
• Oil
• Soy sauce
• Dark soy sauce
• Sesame seeds (optional)

Cooking Instructions

1. Ginger Scallion Water: Chop one green onion and three pieces of ginger. Mix in a bowl and add 70 ml (about 1/3 cup) of hot water.

   

2. Filling Preparation: Mix the ground pork with soy sauce, dark soy sauce, oil, sugar, salt, white pepper, and egg.

   

3. Combine for Filling: Stir the Ginger Scallion Water with the pork mixture until sticky.

   

4. Dough Prep: Cut the pizza dough into rectangles, about 6cm x 7cm (or roughly 2.4 inches x 2.75 inches) each.

   

5. Crafting the Buns: Add about a tablespoon of filling to the center of each dough piece and pinch the edges to seal.

   

6. Cooking: In a pan with 5 tablespoons of oil, add the buns and cook until the bottoms are golden (about 4 minutes). Add about 250ml (a little over 1 cup) of water, cover, and reduce heat. Steam for 7-8 minutes or until water evaporates.

   

   

7. Finishing Touch: Garnish with chopped green onion and, if desired, sprinkle with sesame seeds.

   

Enjoy!

I hope you will like it as much as I do. Let me know what you think in the comments below.