How to Cook Delicious 生煎包 Pan Fried Baozi

How to Cook Delicious 生煎包 Pan Fried Baozi Delicious, fresh and tasty.

生煎包 Pan Fried Baozi. Baozi is delicious steamed and pan fried. They freeze extremely well after they're steamed. I usually make a huge batch and freeze them after steaming them.

The top is like a steamed bun, soft, fluffy.

Fresh make " pan fried baozi" are delicious 👍They filled with pork and vegetables.舌尖上的厨房😊.

A few years ago, I got a chance to learn the technique of making Sheng Jian Bao/生煎包 (pan-fried pork buns) from a Shanghainese friend.

You can cook 生煎包 Pan Fried Baozi using 17 ingredients and 13 steps. Here is how you achieve it.

Ingredients of 生煎包 Pan Fried Baozi

1. You need of The dough包子皮:.

2. Prepare 400 g of plain flour.

3. It’s 200 g of warm water.

4. You need 5 g of instant dry yeast.

5. You need 5 g of sugar.

6. You need of The fillings 包子馅：.

7. It’s 400 g of pork mince.

8. Prepare 2 of spring onions.

9. You need 6 slices of ginger.

10. Prepare 100 ml of water.

11. It’s of Seasonings调料:.

12. Prepare 1 tbsp of light soy sauce.

13. You need 1/2 tsp of sugar.

14. Prepare 1/2 tsp of sichuan pepper oil.

15. You need 1/2 tsp of chicken powder.

16. It’s 1/2 tsp of white pepper.

17. Prepare 1/4 tsp of salt.

I found it rather simple as it was very similar to how we cook Shui Jian Bao (水煎包, means water-fried buns literally, often vegetarian) in the North-west of China.

Shengjian mantou (Wu Chinese: ssanji mhoedhou), shengjian bao, or shengjian for short, is a type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai.

It is typically filled with pork and gelatin that melts into soup/liquid when cooked.

Pan-fried baozi is quite popular in shanghai and Zhejiang province of China.

生煎包 Pan Fried Baozi instructions

1. Mix the ingredients for baozi dough in a large bowl. Knead until it all stick together..

2. Use a cling film to cover the dough, and rest for 10 minutes. Then you will find the surface become softer, knead a little bit till the surface become smooth. Cover with cling film and rest for 40 minutes..

3. Put spring onion and ginger pieces and 200g water into a blender. Mix well. Put the pork mince into a bowl and mix with all the seasonings. Slowing pull all the onion and ginger water into the pork mixer and mix well..

4. After the dough almost rise up to the double size, take it out. Put it on a big flat board and knead it. Put some dry flour on the surface incase it is sticky..

5. Dig a hole in the middle of the dough and start to rolling is into a big ring shape..

6. Cut the dough ring into two sticks, and knead the sticks thinner..

7. Cut into similiar pieces, around 30g for each dough..

8. Using the rolling pin to flatten the dough.

9. Place 1 table spoon filling in the center of the flatted dough..

10. Fold the edge and put it on a unstick paper.

11. Heat 1/2 tea spone oil in a non-stick flat pan for 30s. Place the bun into the pan and fry for 1 minutes. Pour the water until the 1/2 depth of baozi..

12. Cover the pan with lid, until the water dried up. Open the lid and heat for 30s, until the bottom of baozi are golden brown..

13. Turn off the hob, and take out the Baozi. Adding any sauce you like. Enjoy~.

The crispy taste, savory meat and rich sauce make it as one of the most popular snacks around the entire country.

The baozi is pan-fried until the bottom is golden brown and crispy.

Sheng jian bao is a type of Chinese dumpling that's fried and then steamed, with a savory filling.

It's similar to xiao long bao (soup dumplings) but with a partially leavened dough.

This vegan version is just as delectable and flavorful as the traditional pork one, with a jellied stock that melts into a hot broth.