Sheng Jian Bao: Pan Fried Chicken Buns

Recipe by Molly
at missmollymakes.com

5 from 2 votes

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!

Prep Time20

Cook Time25

Rising Time1 20

Servings: buns

Calories: 128kcal

Equipment

stand mixer or large bowl

Ingredients

Bao Dough / Wrappers

160 ml (⅔ cups) warm water
2 tsp (1 tsp) sugar
1 tsp salt
1 tsp (1 tsp) instant yeast
250 g (2 cups) plain or bleached flour
55 g cornflour/starch
1 tbsp canola or rice bran oil

Filling

250 g (1 lb) ground chicken mince try pork, beef etc
3 tbsp boiling water
½ tsp gelatin
1 tsp chicken stock powder
2-3 cloves (2-3 cloves) garlic minced
¼ cup (¼ cup) spring onion / scallion finely sliced
2-3 tsp (2-3 tsp) fresh ginger grated
1 tbsp (1 tbsp) soy sauce
½ tbsp (½ tbsp) toasted sesame oil
1-2 tsp (1-2 tsp) Shaoxing cooking wine
2 tsp (2 tsp) Homemade Szechuan Chilli Oil
½ tsp (½ tsp) cornflour/starch
½ tsp (½ tsp) salt

Extras

2 tbsp (2 tbsp) olive oil
250 mls (1 cups) water
sesame seeds
coriander / cilantro chopped
spring onion / scallion finely sliced

Instructions

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, cornflour/starch with the yeast mixture and stir with a chopstick or bread knife. When it comes together add oil, mix and 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 small bowl combine hot water, gelatin and stock powder. Stir together to allow gelatin to dissolve. Set aside.
In a large bowl, combine all ingredients, including gelatin mix. Stir well to create a cohesive mix.
Add 1-2 tsp water 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 10 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 by pinching between your thumb and index finger until the bun is completely sealed.
Repeat the process with the rest of the mixture and dough. Set the buns aside for 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 Szechuan chilli oil if you'd like. Enjoy!

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