Ella Walter
Steamed buns are a popular dish with a variety of fillings, commonly consumed in China. They are often filled with meat or vegetables and can be steamed, pan-fried, or both. The process of pan-frying a steamed bun involves frying the bottom until crispy and golden brown, and then steaming the bun. This results in a crunchy exterior and a soft, pillowy interior. The pan-fried steamed bun, also known as Sheng Jian Bao, is a well-known street food from Shanghai that has gained popularity worldwide.
| Characteristics | Values |
|---|---|
| Taste | Delicious, juicy, fluffy, soft, crispy, golden brown |
| Nutritional value per serving | Calories: 138.7kcal, Carbohydrates: 18.9g, Protein: 5.1g, Fat: 4.6g, Saturated Fat: 1.6g, Cholesterol: 12.7mg, Sodium: 186.6mg, Potassium: 124.3mg, Fiber: 0.8g, Sugar: 1.4g, Calcium: 48.1mg, Iron: 1.2mg |
| Ingredients | Meat, vegetables, flour, sugar, yeast, lukewarm water, ginger, onions, scallions, sesame seeds, oil, water |
| Recipe | Mix ingredients, form dough, add filling, seal bun, pan fry, steam cook |
| Cooking method | Pan-frying and steaming |
| Cooking time | 8-12 minutes |
| Serving suggestions | Dipping sauces (Chinese black vinegar dip), chili oil, sesame seeds, chopped spring onion |
| Storage | Can be frozen and steamed straight from the freezer |
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What You'll Learn
Pan-fried steamed buns are a popular snack in Shanghai
Pan-fried steamed buns, also known as shengjianbao, are a traditional Shanghai snack with a history of over a hundred years. They are made by wrapping semi-fermented dough with fresh meat and gelatinised pork skin. The dough is typically made using yeast, but some modern recipes have adapted to exclude it. The buns are then fried in a flat pan with oil, with at least 1 inch of space between them. Water is then added to the pan, and the buns are covered and cooked until the bottoms become golden brown and crispy.
The texture of the dough should be somewhere between a dumpling wrapper and a regular fluffy steamed bun. The secret to achieving this is to partially proof the dough. The buns are often served with a Chinese black vinegar dip or Shanghai rice vinegar, which is lighter and less overpowering.
When making the buns, it is important to ensure that the oil is hot enough before adding the buns to the pan, and to give them enough time to brown before adding the water. The buns are done when the water has evaporated and the bottoms are crispy and browned. It is best to enjoy the buns when they are still hot, and they can be sprinkled with chopped scallion and sesame seeds.
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The buns are soft and fluffy with a crunchy bottom
Pan-fried steamed buns are a popular street food from Shanghai that has gained worldwide recognition. They are known as Sheng Jian Bao in Chinese, which translates to "raw, pan-fried, and bun." The process involves pan-frying the buns until golden brown and then steaming them to cook through, resulting in a soft, fluffy texture with a crunchy bottom.
To achieve this, you can start with fresh, raw homemade buns. Coat the bottom of a large non-stick pan generously with vegetable or sesame oil and heat it until it reaches smoking point without burning. Place the buns in the pan with at least 1 inch of space between them, ensuring the pleated side is down. You may need to cook them in batches.
Once the buns are in the pan, quickly add about 1/4 inch of water to the pan, enough to just cover the bottoms of the buns. Cover the pan with a lid and reduce the heat to medium-low. Maintain a strong simmer and allow the buns to steam until all the water has evaporated, cooking the buns through and crisping the bottoms. This should take around 10 to 12 minutes.
After steaming, you can uncover the pan and continue frying for a few more minutes until the bottoms are golden brown and crunchy. Transfer the buns to a plate and serve immediately with dipping sauces of your choice. The buns are now ready to be enjoyed, featuring a soft and fluffy texture with a delightful crunchy bottom!
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You can use either fresh or frozen buns
To steam frozen buns in a pan, you can use a steamer basket or insert, a colander, or a rice cooker with a steamer tray. Place the frozen buns in the steamer basket, making sure they don't touch each other, and steam them over boiling water for a few minutes until they're cooked through.
Another option is to microwave frozen buns. You can do this by wrapping a single bun in a moist paper towel and heating it in the microwave for 30 seconds. Alternatively, you can steam an entire bag of buns by placing the unopened bag in the microwave for one to two minutes. It's recommended to poke a few tiny holes in the bag first to prevent steam buildup and reduce the risk of explosion.
Once your frozen buns are steamed, you can proceed to pan-fry them.
If you're using fresh buns, you can start by preparing the dough and fillings. The dough is typically made with yeast, but there are also recipes that don't require yeast, which can save time and effort. After shaping the dough into balls, you can fill them with your desired filling, such as meat or vegetables.
For pan-frying, heat some vegetable oil or sesame oil in a frying pan over medium-high heat. Place the buns in the pan, making sure they don't touch each other, and fry until the bottoms are golden brown and crispy. Then, add a small amount of water to the pan and cover it with a lid. Reduce the heat to medium-low, and allow the buns to steam until the water has evaporated, which should take around 10 to 12 minutes.
Whether you start with fresh or frozen buns, the key to successful pan-fried steamed buns is achieving a crispy, golden brown bottom while ensuring the bun remains soft and fluffy.
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The dough is made with yeast, flour, sugar and lukewarm water
The dough for steamed buns is usually made with yeast, flour, sugar, and lukewarm water. The yeast is dissolved in lukewarm water and then mixed with flour and sugar. The dough is then kneaded until it forms a smooth ball. It is then left to rise for 1-2 hours in a warm, draft-free place until it doubles in size.
This dough can be used to make steamed buns or pan-fried buns. For pan-fried buns, the dough is formed into balls, and each ball is rolled out into a disc of approximately 4 inches in diameter. The filling is placed inside, and the edges are pleated and pinched together to seal the bun.
To pan-fry the buns, heat oil in a large non-stick pan over medium-high heat until it reaches smoking point. Place the buns in the pan, pleated side up, making sure they are not touching. Fry until the bottoms are golden brown and crispy, then carefully add water to the pan to a height of about 1/4 inch and cover the pan. Reduce the heat to medium-low and maintain a strong simmer until all the water has evaporated and the buns are cooked through, about 10-12 minutes.
Pan-fried steamed buns have a crispy, golden brown bottom and are often served with a Chinese black vinegar dip. They are a popular street food from Shanghai, known as Sheng Jian Bao or 生煎包 in Chinese.
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The filling is made with meat, ginger, onions and scallions
Pan-fried steamed buns are a delicious alternative to plain steamed buns. They have crispy, golden brown bottoms and are often served with a Chinese black vinegar dip.
To make the filling, start by stir-frying minced meat with some oil in a pan. Add in ginger and onions, along with any other seasonings, and stir-fry for about 5 minutes. Remove the mixture from the pan and mix in the chopped scallions. Set it aside to cool.
For the meat, you can use ground beef, pork, or even shrimp. If you prefer a vegetarian option, you can replace the meat with tofu or tempeh. The filling should be juicy and flavourful.
The process of stir-frying the meat with corn starch, known as "velveting" in Chinese cooking, results in incredibly tender meat. The wok or skillet should be fully heated before stir-frying, and you'll know it's ready when you see a swirl of white smoke on its surface.
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Frequently asked questions
Yes, you can. In fact, it is a popular street food from Shanghai, known as Sheng Jian Bao.
First, you need to prepare the filling. This can be done by stir-frying meat (such as beef or pork) with vegetables like onions, cabbage, mushrooms, and ginger. You can also add in seasonings like soy sauce, mirin, oyster sauce, and Chinese black bean paste. Next, prepare the dough by mixing flour, sugar, and yeast with lukewarm water. After the dough has proofed, divide it into balls, fill with the prepared filling, and seal by pleating the dough. Finally, pan-fry the buns until golden, then add water to steam until cooked through.
Steamed buns are soft and fluffy, while pan-fried buns have a crispy, golden brown bottom. Steamed buns can be enjoyed plain, but pan-fried buns are often served with a dipping sauce, such as Chinese black vinegar.
You can use a variety of meats, such as beef, pork, shrimp, or a combination of meat and vegetables.
