Name: Shanghai Fried Bun
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork filling; 1 small box Thick soup treasure; 200g Flour; Some salt; 1 tablespoon Cooking Wine; 1/2 a teaspoon granulated sugar; Some Salad oil; 1 shallot; a little pepper; a little Black sesame; 1 tablespoon Ginger juice; 1/2 a spoon sesame oil; 1 tablespoon Soy sauce

Shanghai Fried Bun

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Shengjianbao is a traditional Han Chinese snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong. It is called Shengjian for short. Since Shanghai people are used to calling "baozi" as "mantou", they are fried in Shanghai. Features: crispy skin, thick juice, meaty, delicate. With a light bite, all the delicious flavors of meat, oil, green onion, and sesame will stay in your mouth for a long time. It was originally a teahouse and tiger stove (boiling water store) concurrently operating varieties. The fillings are mainly made of fresh pork and skin jelly. After the 1930s, Shanghai's catering industry had a specialty store for pan-fried steamed buns. The fillings also added a variety of varieties such as chicken and shrimp.
What I made today is pure meat, but after adding a thick soup boiled with water to the meat filling, there is a soup! More delicious!

Shanghai Fried Bun

1. Add some water to the pot and put in a small box of thick soup treasure

2. Bring to a boil and stir well, then pour out and cool for later use

3. Buy ready-made pork puree, add cooking wine

4. Add ginger juice

5. Add some salt, sugar, pepper

6. Add soy sauce

7. Add some sesame oil and mix well

8. Add the melted thick soup treasure to the mashed meat several times, stirring each time until it is fused, then add

9. Stir until completely absorbed by the meat puree

10. Take a pot and add flour

11. The yeast is dissolved in warm water and added to the flour

12. Then add some water to form a dough

13. Now in summer, it will be fermented indoors to double the size

14. Dough fermentation is completed, exhausted, rounded and relaxed for 15 minutes

15. Rubbing into long strips

16. Cut into small doses, I cut a total of 15

17. Take a small dose, squash and roll

18. Put some meat

19. Wrap it up like a bun

20. Add a small amount of oil to the pan, and fry the buns with the folds facing down for a while

21. Add appropriate amount of water, cover and boil, then turn to low heat and cook until the juice is dry

22. Pour the salad oil again, this time with a bit more oil, to make the bottom crisp

23. Finally, pour out the excess oil, sprinkle with chopped green onion and black sesame seeds to serve

Tips:
In order to make the bottom of the raw fry crispy, I added the oil in 2 times, the first time with a small amount, the second time with a larger amount! It feels like it's being fried!