#JWUCOOKS Sheng Jian Bao / Pan Fried Buns!
Life’s been real cray cray for the last few months so I do apologize for the lack of videos 🥺
HOWEVA, I am back with a video that I’m super excited about because it’s about FOOD! 🥢🤤 One of my favorite things that I’ve learned to make in the last year has been sheng jian bao, or pan fried pork buns. Here, I basically introduce you guys to the most fundamental version of the dish.
FILLING:
- 1 lb ground pork (or whatever meat or meat substitute you’d like!)
- 2 stalks green onions, chopped
- ~1 cup napa cabbage, finely chopped
- 1 clove garlic, ground
- 2 tsp ginger, ground
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp white pepper
WRAPPER:
- 2 cups all purpose flour
- 2 cups boiling water
GARNISH:
- chopped green onions
- black & white sesame seeds
- soy sauce & black vinegar for dipping
DIRECTIONS:
1. In a large bowl, add all filling ingredients and mix until evenly combined.
2. In a separate large bowl, add 2 cups flour. Slowly drizzle in the boiling hot water, mixing with a pair of chopsticks as you add the water.
3. After about mixing in one cup of boiling water, check the texture of your dough as it forms. It may look shaggy at first but you will notice it smoothing out as the dough incorporates.
4. Continue adding little amounts of boiling water until the dough becomes smoother. For me, I ended up using about 1.5 cups of boiling water to my 2 cups of dough.
5. When the dough begins to form into one piece, transfer it to a lightly floured surface and knead for a few minutes until it becomes a smooth ball.
6. Transfer the dough to an oiled bowl and cover with a kitchen towel. Let it rest at room temperature for 30 minutes to an hour.
7. After the first rest, take out the dough to knead it again for a few minutes, then return to the oiled bowl to rest for another 30 minutes to an hour at room temperature.
8. On a generously floured surface, roll the dough into a snake about 2 inches thick, cutting into 1 inch wide pieces. Roll out each piece until they’re about ¼ in thick. Each of these skins should roll out to about 3-3.5 inches wide.
9. Place the skin in your palm and add about 1 tbsp of filling. Use your other hand’s thumb and index fingers to pinch the edges of the skin, creating folds/creases in a clockwise motion until the bao is fully sealed. You may pinch the top to ensure its closure.
10. Place the baos in a well oiled nonstick pan on medium high heat; you may put as many as you want in, leaving up to 0.5 inches in space per bao so they don’t stick together.
11. Check the bottoms of the baos as they fry. Once golden brown, carefully add about a cup of water into the pan and cover to steam.
12. Steam for about 5 minutes, or when the skin is translucent and cooked through. If necessary, pull one out and cut in half to check if the raw meat filling is cooked!
13. Remove and plate (some people plate it crispy side up, but I also like to see the pleats on the top!), garnishing with chopped scallions and sesame seeds and serving with soy sauce and black vinegar. Enjoy!
If y’all do end up trying this recipe, please share & tag me / use the hashtag #JWucooks! It has strangely been overtaken by culinary students at Johnson & Wales University in Providence 🤔 but my foodstagrams are still there 😅
Видео #JWUCOOKS Sheng Jian Bao / Pan Fried Buns! канала Jessica Wu
HOWEVA, I am back with a video that I’m super excited about because it’s about FOOD! 🥢🤤 One of my favorite things that I’ve learned to make in the last year has been sheng jian bao, or pan fried pork buns. Here, I basically introduce you guys to the most fundamental version of the dish.
FILLING:
- 1 lb ground pork (or whatever meat or meat substitute you’d like!)
- 2 stalks green onions, chopped
- ~1 cup napa cabbage, finely chopped
- 1 clove garlic, ground
- 2 tsp ginger, ground
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp white pepper
WRAPPER:
- 2 cups all purpose flour
- 2 cups boiling water
GARNISH:
- chopped green onions
- black & white sesame seeds
- soy sauce & black vinegar for dipping
DIRECTIONS:
1. In a large bowl, add all filling ingredients and mix until evenly combined.
2. In a separate large bowl, add 2 cups flour. Slowly drizzle in the boiling hot water, mixing with a pair of chopsticks as you add the water.
3. After about mixing in one cup of boiling water, check the texture of your dough as it forms. It may look shaggy at first but you will notice it smoothing out as the dough incorporates.
4. Continue adding little amounts of boiling water until the dough becomes smoother. For me, I ended up using about 1.5 cups of boiling water to my 2 cups of dough.
5. When the dough begins to form into one piece, transfer it to a lightly floured surface and knead for a few minutes until it becomes a smooth ball.
6. Transfer the dough to an oiled bowl and cover with a kitchen towel. Let it rest at room temperature for 30 minutes to an hour.
7. After the first rest, take out the dough to knead it again for a few minutes, then return to the oiled bowl to rest for another 30 minutes to an hour at room temperature.
8. On a generously floured surface, roll the dough into a snake about 2 inches thick, cutting into 1 inch wide pieces. Roll out each piece until they’re about ¼ in thick. Each of these skins should roll out to about 3-3.5 inches wide.
9. Place the skin in your palm and add about 1 tbsp of filling. Use your other hand’s thumb and index fingers to pinch the edges of the skin, creating folds/creases in a clockwise motion until the bao is fully sealed. You may pinch the top to ensure its closure.
10. Place the baos in a well oiled nonstick pan on medium high heat; you may put as many as you want in, leaving up to 0.5 inches in space per bao so they don’t stick together.
11. Check the bottoms of the baos as they fry. Once golden brown, carefully add about a cup of water into the pan and cover to steam.
12. Steam for about 5 minutes, or when the skin is translucent and cooked through. If necessary, pull one out and cut in half to check if the raw meat filling is cooked!
13. Remove and plate (some people plate it crispy side up, but I also like to see the pleats on the top!), garnishing with chopped scallions and sesame seeds and serving with soy sauce and black vinegar. Enjoy!
If y’all do end up trying this recipe, please share & tag me / use the hashtag #JWucooks! It has strangely been overtaken by culinary students at Johnson & Wales University in Providence 🤔 but my foodstagrams are still there 😅
Видео #JWUCOOKS Sheng Jian Bao / Pan Fried Buns! канала Jessica Wu
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
