Shanghai Pan Fried

Shanghai Pan Fried

by Xianger Kitchen

4.7 (1)

Difficulty

Easy

Time

2h

Serving

2

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.

Ingredients

How to make it

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

Shanghai Pan Fried recipe

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.

Shanghai Pan Fried recipe

3. Fermented to 2 times larger

Shanghai Pan Fried recipe

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

Shanghai Pan Fried recipe

5. Prepare green onion, white sesame and jelly

Shanghai Pan Fried recipe

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

Shanghai Pan Fried recipe

7. Then add the skin jelly and stir well

Shanghai Pan Fried recipe

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

Shanghai Pan Fried recipe

9. Close until everything is done

Shanghai Pan Fried recipe

10. Hot pot pour oil

Shanghai Pan Fried recipe

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

Shanghai Pan Fried recipe

12. Add half a bowl of water

Shanghai Pan Fried recipe

13. Cover immediately and turn to medium heat for frying

Shanghai Pan Fried recipe

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.

Shanghai Pan Fried recipe

15. Eat while it’s hot, take a bite, suck the soup slowly, and then take a big bite, so as not to burn your mouth

Shanghai Pan Fried recipe

16. Dip in balsamic vinegar to relieve greasiness and increase flavor

Shanghai Pan Fried recipe

Tips:

The taste is different from each family, please follow your own taste

This dish is also called: Best Shanghai Pan Fried recipe, Chinese Shanghai Pan Fried recipe, Healthy Shanghai Pan Fried

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