生煎包 Pan Fried Baozi
生煎包 Pan Fried Baozi

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, 生煎包 pan fried baozi. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

生煎包 Pan Fried Baozi is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. 生煎包 Pan Fried Baozi is something that I have loved my entire life.

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. 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. These pan-fried pork buns have a deliciously crunchy, golden bottom layer and a chewy bun.

To get started with this particular recipe, we have to first prepare a few components. You can have 生煎包 pan fried baozi using 17 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make 生煎包 Pan Fried Baozi:
  1. Take The dough包子皮:
  2. Take 400 g plain flour
  3. Get 200 g warm water
  4. Prepare 5 g instant dry yeast
  5. Make ready 5 g sugar
  6. Make ready The fillings 包子馅：
  7. Prepare 400 g pork mince
  8. Take 2 spring onions
  9. Take 6 slices ginger
  10. Prepare 100 ml water
  11. Make ready Seasonings调料:
  12. Make ready 1 tbsp light soy sauce
  13. Get 1/2 tsp sugar
  14. Prepare 1/2 tsp sichuan pepper oil
  15. Prepare 1/2 tsp chicken powder
  16. Take 1/2 tsp white pepper
  17. Get 1/4 tsp salt

Maybe you have already heard about this dish before. Chinese name is "水煎包" or "生煎包". "包" is equal to "包子" in Chinese, it means "bun" here. 包子 is pronounced "baozi", so some people call it "steam-fried baozi". Pan-fried baozi is quite popular in shanghai and Zhejiang province of China. The crispy taste, savory meat and rich sauce make it as one of the most popular snacks around the entire country.

Steps to make 生煎包 Pan Fried Baozi:
  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 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. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. 水煎包 shuǐjiānbāo.

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