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When it comes to indulgent comfort food, few dishes can match the delightful combination of fluffy dough, juicy pork filling, and a crispy base. These Chinese Steamed & Crispy Juicy Pork Buns, also known as Sheng Jian Bao, deliver the perfect trifecta: a golden, crunchy bottom, a soft, pillowy top, and a succulent, flavorful filling. Whether you’re preparing them for a family gathering, a dinner party, or simply to treat yourself, this recipe is sure to impress. The balance of textures—crispy, tender, and juicy—makes every bite an unforgettable experience. Chinese Steamed & Crispy Juicy Pork Buns are not only a culinary treat but also an expression of authentic Chinese street food culture, bringing a burst of flavor to your table.
Why You’ll Love These Chinese Steamed & Crispy Juicy Pork Buns
These buns are a culinary masterpiece that beautifully balances textures and flavors. The dough is tender yet sturdy enough to hold the juicy pork filling, while the crispy base adds an irresistible crunch. The filling itself is a harmonious blend of savory soy sauces, aromatic ginger and garlic, and a touch of sweetness from brown sugar. Garnished with sesame seeds and spring onions, they’re as visually appealing as they are delicious.
Ingredient Notes
Before we dive into the recipe, let’s talk about some of the key ingredients that make these buns so delicious:
- Flour: The base of our dough, creating a pillowy-soft texture.
- Yeast: Helps the dough rise, ensuring it’s light and airy.
- Pork: The heart of the filling—choose a good-quality minced pork for the juiciest results.
- Soy Sauces: A combination of light soy sauce for saltiness and dark soy sauce for color enhances the filling.
- Oyster Sauce: Adds a savory depth and subtle sweetness to the pork mixture.
- Sesame Oil: Brings a nutty aroma and authentic Asian flavor to the dish.
- Fresh Ginger, Garlic, and Spring Onions: Essential aromatics that bring brightness and flavor to the filling.
- Chicken Broth: Keeps the filling moist and juicy.
How to Make Chinese Steamed & Crispy Juicy Pork Buns
Prepare the Dough
- Start by activating the yeast in warm water with a touch of sugar—this ensures your dough rises properly. Gradually mix in the flour and knead until you have a smooth, elastic dough. Let it rest in a warm spot for about an hour until it doubles in size.
Make the Filling
- While the dough rises, prepare the filling. Combine minced pork with soy sauces, oyster sauce, sesame oil, garlic, ginger, spring onions, and chicken broth. Mix everything well, ensuring the filling is moist and flavorful. Refrigerate it while waiting for the dough.
Shape the Buns
- Once the dough has risen, divide it into equal portions. Roll each portion into a disc, place a spoonful of the filling in the center, and fold the dough around it, pleating the edges to seal. Place the buns seam-side down on a floured surface to rest while you prepare for cooking.
Cook the Buns
- Heat a non-stick skillet with a little oil and place the buns seam-side down. Cook until the bottoms are golden and crispy. Then add water, cover with a lid, and steam the buns until the water evaporates. Finish with a quick fry to crisp the bottoms again.
Variations
- Vegetarian Option: Swap out the pork for a mix of finely chopped mushrooms, tofu, and vegetables like cabbage or carrots. Use vegetarian oyster sauce for the same rich flavor.
- Spicy Kick: Add chili flakes or finely chopped fresh chili to the filling for some heat.
- Different Fillings: Experiment with chicken, shrimp, or even a mix of meats to create your own unique flavor profile.
Serving Suggestions
These buns are best enjoyed warm, fresh out of the pan. Garnish them with a sprinkle of sesame seeds, freshly chopped spring onions, and a drizzle of chili oil for extra flavor. Pair them with a light dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil.
For a complete meal, serve alongside a simple cucumber salad or a bowl of hot and sour soup. These buns also make a fantastic appetizer for an Asian-inspired dinner spread.
Storage and Reheating
- Storage: Store leftover buns in an airtight container in the refrigerator for up to 3 days.
- Reheating: To retain their texture, reheat the buns in a skillet with a little water and a lid to steam them through. You can also microwave them for a quick option, though the crispiness may be reduced.
Frequently Asked Questions
1. Can I freeze these buns?
Yes! These buns freeze beautifully. After cooking, let them cool completely, then store them in a freezer-safe bag or container for up to 2 months. Reheat them directly from frozen using the steaming method to bring back their softness and flavor.
2. Can I make the dough in advance?
Absolutely. You can prepare the dough up to a day in advance. Let it rise in the refrigerator overnight, which also helps develop more flavor. Bring it to room temperature before shaping the buns.
3. What if I don’t have a non-stick skillet?
No problem! Use a well-seasoned cast-iron skillet or any heavy-bottomed pan. Just make sure to oil it well to prevent sticking.
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Chinese Steamed & Crispy Pork Buns
Equipment
Ingredients
For the Dough:
- 500 g (4 cups) all-purpose flour
- 3 g (1 tsp) instant yeast
- 250 ml (1 cup) warm water (not too hot)
- 1 tsp sugar
For the Filling:
- 400 g (14 oz) minced pork
- 1 spring onion, finely chopped
- 3 cloves garlic, finely chopped
- 10 g (1 tbsp) fresh ginger, finely chopped
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tbsp sesame oil
- 100 ml (1/3 cup + 1 tbsp) chicken broth
- 1 tsp brown sugar
- 1/2 tsp ground black pepper
- 1/2 tsp salt
For Pan-Frying:
- 2 tbsp vegetable oil
- 120 ml (1/2 cup) water
For Garnish:
- Black and white sesame seeds
- Finely chopped spring onion
- Chili oil
Instructions
Prepare the Dough:
- In a large bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5 minutes until foamy.
- Gradually add the flour and mix until a dough forms. Knead the dough for 8–10 minutes until smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
Prepare the Filling:
- In another bowl, combine minced pork, salt, pepper, light soy sauce, dark soy sauce, oyster sauce, brown sugar, garlic, ginger, spring onion, and sesame oil.
- Gradually mix in the chicken broth until the filling becomes moist and slightly sticky. Cover and refrigerate while the dough rises.
Shape the Buns:
- Once the dough has risen, punch it down and knead it briefly. Divide it into 15 equal portions. Roll each portion into a ball, then flatten into a round disc about 8–10 cm (3–4 inches) in diameter.
- Place a spoonful of the filling in the center of each disc. Gather the edges of the dough, pleating as you go, and pinch tightly to seal the bun. Place the buns seam-side down on a floured surface.
Cook the Buns:
- Heat 2 tbsp of vegetable oil in a non-stick skillet over medium heat. Place 6–8 buns in the skillet, seam-side down, and cook for 2–3 minutes until golden brown on the bottom.
- Add 120 ml (1/2 cup) water to the skillet, cover with a lid, and cook over medium-high heat for about 8 minutes, or until the water has completely evaporated. This will steam the buns and cook the filling thoroughly.
- Remove the lid and continue cooking for another minute to crisp up the bottoms.
Garnish and Serve:
- Sprinkle the cooked buns with black and white sesame seeds and finely chopped spring onions. Serve warm with a side of chili oil for dipping or drizzling.
