Pan-Fried Dumpling Buns (Sheng Jian Bao Style)
Pan-Fried Dumpling Buns (Sheng Jian Bao Style)
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup plain yogurt
- 1/2 cup warm water, plus more as needed
- 1/4 cup green onions, finely chopped
For the Filling
- 1 pound ground pork
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh ginger, minced
- 1 tablespoon sesame oil
- 1 tablespoon chili bean paste, (or gochujang)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For Cooking and Serving
- 1/4 cup vegetable oil, plus more as needed for pan-frying
- 1/2 cup water, for steaming
- 1/2 cup dipping sauce, of choice (e.g., spicy mayo, soy-ginger sauce)
- 1 teaspoon black sesame seeds, for garnish
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and baking powder. Add the plain yogurt and 1/2 cup of warm water. Mix with a spoon or your hands until a shaggy dough forms. If the dough is too dry, add warm water, 1 tablespoon at a time, until it comes together.
⏱️ 5 min
- 2
Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic. Place the dough back into the bowl, cover with a damp cloth, and let it rest in a warm place for 30 minutes.
⏱️ 5 min
- 3
While the dough rests, prepare the filling. In a medium bowl, combine the ground pork, chopped green onions, minced ginger, sesame oil, chili bean paste, soy sauce, cornstarch, and black pepper. Mix thoroughly by hand until all ingredients are well combined and the mixture is cohesive.
⏱️ 10 min
- 4
After the dough has rested, divide it into 12-16 equal portions. Take one portion and flatten it into a small disc. Sprinkle a pinch of the finely chopped green onions for the dough onto the disc. Fold the dough over the green onions and gently knead for about 30 seconds to incorporate them. Repeat with the remaining dough portions.
⏱️ 15 min
- 5
On a lightly floured surface, take one green onion-infused dough portion and roll it out into a round disc, about 3-4 inches in diameter. Place a generous tablespoon of the meat filling in the center of the disc.
⏱️ 5 min
- 6
Carefully gather the edges of the dough around the filling, pinching them together at the top to seal the bun. Gently flatten the sealed bun slightly with your palm. Repeat this process for all remaining dough and filling.
⏱️ 15 min
- 7
Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat. Once hot, carefully place the prepared buns into the pan, leaving a little space between them. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min
- 8
Pan-fry the buns for 3-5 minutes, or until the bottom is golden brown and crispy. Once browned, carefully pour 1/2 cup of water into the pan (be careful of splattering). Immediately cover the pan with a lid and reduce the heat to medium-low.
⏱️ 5 min - 9
Steam the buns for 8-10 minutes, or until the water has evaporated and the buns are cooked through, and the internal temperature of the filling reaches 165°F (74°C). Remove the lid and continue to cook for another 1-2 minutes to re-crisp the bottoms if desired.
⏱️ 10 min
- 10
Transfer the pan-fried dumpling buns to a serving platter. Serve hot with your preferred dipping sauce, garnished with black sesame seeds.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Fried Dumpling Buns (Sheng Jian Bao Style)
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup plain yogurt
- 1/2 cup warm water, plus more as needed
- 1/4 cup green onions, finely chopped
For the Filling
- 1 pound ground pork
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh ginger, minced
- 1 tablespoon sesame oil
- 1 tablespoon chili bean paste, (or gochujang)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For Cooking and Serving
- 1/4 cup vegetable oil, plus more as needed for pan-frying
- 1/2 cup water, for steaming
- 1/2 cup dipping sauce, of choice (e.g., spicy mayo, soy-ginger sauce)
- 1 teaspoon black sesame seeds, for garnish
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and baking powder. Add the plain yogurt and 1/2 cup of warm water. Mix with a spoon or your hands until a shaggy dough forms. If the dough is too dry, add warm water, 1 tablespoon at a time, until it comes together.
⏱️ 5 min - 2
Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic. Place the dough back into the bowl, cover with a damp cloth, and let it rest in a warm place for 30 minutes.
⏱️ 5 min - 3
While the dough rests, prepare the filling. In a medium bowl, combine the ground pork, chopped green onions, minced ginger, sesame oil, chili bean paste, soy sauce, cornstarch, and black pepper. Mix thoroughly by hand until all ingredients are well combined and the mixture is cohesive.
⏱️ 10 min - 4
After the dough has rested, divide it into 12-16 equal portions. Take one portion and flatten it into a small disc. Sprinkle a pinch of the finely chopped green onions for the dough onto the disc. Fold the dough over the green onions and gently knead for about 30 seconds to incorporate them. Repeat with the remaining dough portions.
⏱️ 15 min - 5
On a lightly floured surface, take one green onion-infused dough portion and roll it out into a round disc, about 3-4 inches in diameter. Place a generous tablespoon of the meat filling in the center of the disc.
⏱️ 5 min - 6
Carefully gather the edges of the dough around the filling, pinching them together at the top to seal the bun. Gently flatten the sealed bun slightly with your palm. Repeat this process for all remaining dough and filling.
⏱️ 15 min - 7
Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat. Once hot, carefully place the prepared buns into the pan, leaving a little space between them. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min - 8
Pan-fry the buns for 3-5 minutes, or until the bottom is golden brown and crispy. Once browned, carefully pour 1/2 cup of water into the pan (be careful of splattering). Immediately cover the pan with a lid and reduce the heat to medium-low.
⏱️ 5 min - 9
Steam the buns for 8-10 minutes, or until the water has evaporated and the buns are cooked through, and the internal temperature of the filling reaches 165°F (74°C). Remove the lid and continue to cook for another 1-2 minutes to re-crisp the bottoms if desired.
⏱️ 10 min - 10
Transfer the pan-fried dumpling buns to a serving platter. Serve hot with your preferred dipping sauce, garnished with black sesame seeds.
⏱️ 3 min