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Sheng Jian Bao: Pan Fried and Steamed Chicken Buns

Name: Pan Fried and Steamed Chicken Buns
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 15
Cuisine: Snack
Ingredients: 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; 2 tsp homemade Szechaun chilli oil; 1/2 tsp cornflour/starch; 1/2 tsp salt; 2 tbsp olive oil; 250mls / 1 cup water; sesame seeds; coriander, chopped; spring onion/ scallion

by Miss Molly

Pan Fried and Steamed Chicken Buns

Rated 5 stars by 2 users

Servings

Prep Time

1 hour

Cook Time

15 minutes

Author:

Miss Molly

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!

Image of Pan Fried and Steamed Chicken Buns

Ingredients

Bao Dough / Wrappers

150ml / 5 floz warm water
1 tsp sugar
1 tsp instant yeast
250gm / 8.8oz plain flour

Filling

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
2 tsp homemade Szechaun chilli oil
1/2 tsp cornflour/starch
1/2 tsp salt

Extras

2 tbsp olive oil
250mls / 1 cup water
sesame seeds
coriander, chopped
spring onion/ scallion

Directions

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.

Fry Time:

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!

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