These small pan-fried Shanghai buns hide a core of scalding pork broth beneath a soft dough, with a golden, crispy bottom sprinkled with sesame and scallion.
Ingredients
- 300 g T45 all-purpose flour
- 15 g Fresh baker's yeast
- 10 g Granulated sugar
- 150 ml Warm water
- 300 g Ground pork (shoulder)
- 1 piece Fresh ginger
- 2 bunches Scallion
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp Toasted sesame oil
- to taste Ground white pepper
- to taste Salt
- 200 ml Pork broth
- 3 sheets Sheet gelatin
- 3 tbsp Sunflower oil
- 1 tbsp White sesame seeds
Method
- Prepare the pork jelly: rehydrate the gelatin, dissolve it in the hot broth, pour it into a shallow dish, and refrigerate until the jelly is perfectly firm to the touch. Cut it into small, even cubes.
- Prepare the dough: mix the flour, crumbled yeast, sugar, and warm water. Knead until the dough is smooth and elastic. Cover with a damp cloth and let it rise in a warm place until the dough doubles in volume.
- Prepare the filling: in a large bowl, combine the ground pork with the grated ginger, soy sauces, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Mix vigorously in one direction until the filling becomes sticky and homogenous. Add the jelly cubes and thinly sliced scallion, then fold in gently. Keep refrigerated.
- Shape the buns: punch down the dough, divide it into equal portions, and roll them into balls. Roll out each ball into a disk with thin edges, place a portion of filling in the center, then fold by pinching the edges to seal them tightly.
- Rest: place the buns seam-side down on a lightly floured surface, cover with a damp cloth, and let rest until slightly puffed.
- Start cooking: heat a nonstick skillet over medium heat with a thin layer of oil. Arrange the buns seam-side down and fry until the bottoms are deeply golden and crispy.
- Steam: pour water into the skillet so it immerses the base of the buns, immediately cover with a lid, and cook over medium heat until all the water has evaporated; the cue is when the hissing stops.
- Finish: remove the lid, sprinkle with sesame seeds and thinly sliced scallion, and continue cooking for a few moments to crisp up the bottom. Serve immediately.
Nutrition
Per serving
- Energy
- 597.7 kcal
- Protein
- 25.56 g
- Carbohydrate
- 59.87 g
- Fat
- 27.71 g
- Fibre
- 2.86 g
- Calcium
- 58.49 mg
- Iron
- 2.15 mg
- Magnesium
- 55.47 mg
