HOW TO MAKE PAN-FRIED STEAMED BUNS (SHENG JIAN BAO)

by Helen Alice A little girl

If you like buns, you need to try this Pan-fried Steamed Bun or Sheng Jian Bao today! The buns are fluffy and soft with an amazingly crunchy bottom that’ll have you wanting more after your first bite.

WHAT IS PAN-FRIED STEAMED BUN (SHENG JIAN BAO)?

Pan-fried Steamed bun or 生煎包 (Shēng jiān bāo) is popular street food from Shanghai but it’s now well-known around the world. ‘生煎包’ translates to Raw (生), Pan-fried (煎) and Bao/bun (包).

There are two parts to cook the buns; First, pan-fry the buns until golden with the pleated side down on a shallow oiled cooking pan. Then, add enough water to steam the buns until they are fully cooked through.

They are normally served with sesame seeds and chopped scallions. Because they have a hard crispy side, they are not as fragile which makes them a perfect portable snack or meal.

HOW TO MAKE PAN-FRIED STEAMED (SHENG JIAN) BUNS

The filling ingredient is quite flexible (I used shredded zucchini). To retain the crunch and color, rub zucchini with salt to draw the water. I also added carrot, sautéed mushrooms, and chopped scallions for flavor and texture.

I’m using a stand mixer to knead the bun dough which can be done by hand as well. Place flour in a mixing bowl with a pinch of salt and stir to combine. Mix together active dry yeast in warm water with sugar until well incorporated.

Then, add the mixture into the flour along with a drizzle of oil and knead into a soft dough. Cover the dough and let it proof until double its size.

Remove the dough and divide it into 14 equal portions and roll them into a ball. Roll out the dough into a circular wrapper and place a spoonful of filling in the middle (please see below for rolling tips).

Then, bring all the sides together or pleat to seal.

To cook the buns, add a drizzle of oil in a heated 10″ non-stick pan. Place the bun’s pleated side down in one layer, slightly apart.

Cook until the bottom turns golden brown and add in enough water to cover 1-2cm of the buns.

Cover with a lid and let it cook until all water has evaporated.

Remove the lid and garnish with chopped scallions and toasted sesame seeds. Serve warm as-is or place a plate in the pan, and flip to remove so the crispy bottom layer is shown upright (bể sục Jacuzzi)