Sheng Jian Bao: Pan Fried and Steamed Chicken Buns
Deliciously moist chicken wrapped in a steamed bun with a crispy bottom. My version of a Shanghai Sheng Jian Bao. This recipe is incredibly versatile, try it out with pork, turkey, beef and more!
150ml / 5 floz warm water
1 tsp sugar
1 tsp instant yeast
250gm / 8.8oz plain flour
250gm ground raw chicken mince or poached chicken (try pork, beef etc)
2-3 cloves garlic, minced
1 spring onion / scallion, finely sliced
2-3 tsp ginger, grated
1 tbsp soy sauce
1/2 tbsp sesame oil
1-2 tsp Shaoxing cooking wine
1/2 tsp cornflour/starch
1/2 tsp salt
2 tbsp olive oil
250mls / 1 cup water
spring onion/ scallion
Bao Dough / Wrappers
Make the dough:
In a large bowl, combine the water, yeast and sugar. Cover and set aside for 5-10 minutes until frothy and active.
Combine the flour with the yeast mixture and stir with a chopstick or bread knife to form a ball.
Place the mix on a clean bench surface and knead until a smooth, elastic dough forms. You may use a stand mixer if you would like. Put all the ingredients into the mixing bowl. Knead for 5-6 minutes on low.
Set aside in a warm place until double in size, around 45 mins /1 hour. Note that time depends on room temperature. The warmer it is, the faster the dough will rise. If it is not rising, allow more time.
Make the Filling:
In a large bowl, combine all ingredients. If using cooked chicken, shred and finely dice. Mix well to create a cohesive paste.
Add 1-2 tsp water / chicken stock if you think the mixture needs more moisture.
Bring it all together:
Return the dough to your work bench. Lightly dust with flour and punch down the dough to remove the air.
Divide the dough into 15 equal portions. Cover with a dish to ensure that they do not dry out.
Take one portion and roll it into a round shape with thinner edges, about 12 cm / 4.7-inch wide.
Place 2-3 tsp filling in the middle of the wrapper. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed. Watch this video
Repeat the process with the rest of the mixture and dough. Set the buns aside for 15-20 minutes to rise a little.
Gather a deep non-stick frying pan that has a tight fitting lid. Place over medium high heat with oil.
You can place the buns folded side up or down. Cook for 1-2 minutes before adding the water. Place the lid on and steam until all evaporated and the dough is cooked through.
Uncover and cook another minute or so to ensure the bottom is crispy.
Place on a plate or serve in the pan. Sprinkle with coriander, sesame seeds and spring onion. Drizzle with extra homemade Szechaun chilli oil if you'd like. Enjoy!