Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns)
View original ↗
Omnivore's Cookbook · by Maggie Zhu★ 4.9 (32)

Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns)

NUTRITION · PER SERVING150M COOK
CAL 5%·PRO 6%
CARBS 10G39% OF CAL
1G FIBER0G SUGAR8G OTHER
FAT 5G47% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shanghai-style pan-fried pork buns with a juicy pork filling, topped with sesame seeds, wrapped in a fluffy yet crispy wrapper. A restaurant-quality appetizer that is incredibly flavorful.

starterchineseporkdairy free
View the full recipe on Omnivore's Cookbook →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 24
  • 1 1/2 tablespoons ginger (, minced)
  • 1/4 cup hot water
  • 250 g (1 2/3 cup) all-purpose flour
  • 50 g (1/3 cup + 1 tablespoon) cornstarch
  • 4 g (3/4 teaspoon) instant yeast
  • 5 g (1 teaspoon) sugar
  • 150 g (2/3 cup) warm water ((*Footnote 1))
  • 15 g (1 tablespoon) vegetable oil
  • 8 oz (227 g) ground pork ((*Footnote 2))
  • 1 1/2 teaspoons light soy sauce
  • 1/2 teaspoon dark soy sauce ((or soy sauce) (*Footnote 3))
  • 2 teaspoons Shaoxing wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • 4 green onions (, sliced)
  • 1 tablespoon toasted sesame oil
  • 4 tablespoons vegetable oil
  • 1/2 cup hot water (, separated)
  • Chopped green onions (, for garnish (Optional))
  • Roasted sesame seeds (, for garnish (Optional))
PREP
60M
SODIUM
73MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.