Name: Shanghai Pan Fried
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Plain flour; 200g Skin jelly; 500g Minced pork; 30ml oil; 20ml Cooking Wine; 5g yeast; 250ml warm water; a little Shallots; a little White sesame; 6g salt; 1 tbsp Oyster sauce; One egg

Shanghai Pan Fried

by Xianger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Shengjian, also known as Shengjian Mantou, is a traditional Shanghai snack. The pan fried bottom is crispy and fragrant. The filling is rich in soup and delicious. Generally there are two types of semi-raised noodles and full-raised noodles. I make full-raised noodles. Today, the dough was heated at 37°C for 50 minutes with the oven fermentation function. The dough was just right and the finished product tasted very good.

Shanghai Pan Fried

1. Prepare the flour, add 5 grams of yeast powder to 250 warm water and mix well until melted

2. Then pour the yeast water into the flour and knead it until it is three-lighted (face light, hand light, pot light) and then cover with plastic wrap to ferment.

3. Fermented to 2 times larger

4. After kneading and exhausting, divide into about 17 grams of dough, cover with plastic wrap and let stand for 15 minutes

5. Prepare green onion, white sesame and jelly

6. Add salt, eggs, cooking wine, oyster sauce, chopped green onion to the minced meat and stir in a clockwise direction until it becomes sticky

7. Then add the skin jelly and stir well

8. Take a dough, roll it into a round crust, and add the filling

9. Close until everything is done

10. Hot pot pour oil

11. Warm oil and fry them one by one until the bottom turns yellow

12. Add half a bowl of water

13. Cover immediately and turn to medium heat for frying

14. Fry until the water in the pan is dry, and there is a squeaky sound at the bottom of the pan, open the lid, add white sesame seeds and chopped green onion, and fry until the bottom is crispy and fragrant.