Pan-Fried Pork Buns (aka. Sheng Jian Bao) Recipe (生煎飽) with Papa Fung

Juicy crispy pan-fried buns with pork and cabbage filling. Delicious and really easy to make!


Timestamps:

0:00 Intro
0:16 Part 1: Bao
2:29 Part 2: Filling
5:02 Part 3: Assembly
5:35 Part 4: Pan-fry
6:45 Finale


--------------------------------------------------------------------------------------------------------------------

PAN-FRIED PORK BUNS RECIPE [生煎飽食譜]
This recipe makes 24 buns [製成二十四隻]

INGREDIENTS [食材]
Filling [餡]
650g Pork Blade [梅頭肉]
600g Chinese Cabbage [紹菜]
150g Pork Fat [肥豬頭]
3 Stalks of Green Onion [青葱]
1 Piece of Ginger [羗]
50ml Water [水]
30g Sugar [糖]
20g Salt [鹽]
1.5 tbsp Soy Sauce [生抽]
1.5 tbsp Dark Soy Sauce [老抽]
Some White Pepper [胡椒粉]
Some Sesame Oil [麻油]

Bao [飽]
600g All Purpose Flour [中筋麵粉]
400ml Water [水]
40g Lard [人造豬油]
30g Sugar [糖]
6g Yeast [依士]

DIRECTIONS [製作]
Filling [饀]
1. Finely dice green onions and ginger, set aside. [青䓤和𦍑切碎備用。]
2. Roughly chop Chinese cabbage, set aside. [紹菜洗净瀝乾切碎備用。]
3. Finely chop pork blade and pork fat, set aside. [豬肉和肥猪肉切碎備用。]
4. In a mixer, place pork blade and salt, mix. While mixing, add in water in 2 separate pours. Once combined, add in pork fat, mix. In 2 separate pours, add in cabbage and mix until combined. Season with soy sauce, dark soy sauce, sugar, ginger, green onions, white pepper, sesame oil, and mix. Once all mixed up, set aside in fridge. [豬肉加鹽放拌機内攪，水分二次加入，混合好加肥猪肉拌匀，再分二次加入紹菜拌匀，最後加青葱，𦍑和所有調味料徹底搞匀，取出放在雪柜待用。]

Bun [飽]
1. Add a pinch of sugar to yeast and mix with a bit of warm water to bloom it. [依士加少許糖和暖水拌匀先激活。]
2. Place flour, sugar, activated yeast and water into mixer. Mix at slow speed until a dough has formed. Add in lard, continue mixing until combined. [粉混合糖和已激活的依士，少許水放入攪拌機内慢速搅，途中加水攪匀加人造豬油，攪至混合。]
3. Take the dough out, knead a few more times until smooth, wrap and set aside for 30 minutes. [取出麵糰搓揉至光滑，包好放置三十分鐘。]
4. After sitting, knead until smooth, divide it evenly, shape into a ball. Cover and let it sit for another 30 minutes. [取出搓至滑身，平均分小粒，搓成圆球，蓋好静置三十分鐘。]
5. Roll it into thin discs (middle is thick, outer is thinner), cover to prevent it from drying and set aside. [取圓球擀成碟狀，外面薄些，中間厚些，需要蓋好免乾。]

Assembly [組合]
1. Place filling in the middle, pleat until sealed, cover and set aside for 30 minutes. [包餡料在中間掐緊收口，蓋好静置三十分鐘。]
2. In medium low heat, pan fry until bottoms are golden brown. Add some water, steam for 5 minutes, flip, add a bit of oil, continue pan frying until golden brown, serve. [用中慢火煎至底部。]


#shengjianbao #生煎飽 #porkbun

——————————————————————————————
Music/Sound Credits:
Epidemic Sound: Arcade Bounce by Guustavv
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

——————————————————————————————
Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod