Pan Fried Shanghainese Buns/上海生煎包


1. Dough
All-purpose flour 500g
Rapid rise highly active yeast 7g (1 bag)
Water 275g
Baking powder 5g
Sesame seeds 30g
2. Meat
Ground pork 500g
Minced Ginger 1tbsp
Minced Scallion 1/3 cup
Dark soy sauce 6 tbsp
Sugar 3 tbsp
Sesame oil 2tsp
Cooking wine 1 tbsp
Sweet potato starch 3 tbsp
Mix together all the ingredients in 2 for meat and refrigerate for at least 2 hours.
Mix flour, yeast and baking powder together then warm up the water to 130F and pour water into the flour mixture. Knead the flour until it is smooth, leave it in a big bowl and cover with a damp cloth for about one hour.
Cut the dough evenly into 30 pieces and roll out into round flat wraps, get the right portion of meat and wrap it.
Cover the finished products with damp cloth and let it rise for the second time for about 10 minutes.
Move all the buns onto a non-stick skillet in a circle, add the sweet potato starch water (1:6) to cover half of the buns, add one tbsp. of oil and cover with lid. Cook 6 minutes with medium low heat then turn the heat to high and cook about another 5-6 minutes or until the bottom of buns are golden brown. Serve with a little bit of sesame seeds and green scallion.




中筋麵粉 500 克
高活性酵母 7 g (1 袋)
水 275 克
泡打粉 5 克
熟芝麻 30 克

碎豬肉 500 克
切碎的姜 1 湯匙
蔥花 1/3 杯
老抽 6 湯匙
糖 3 湯匙
麻油 2 茶匙
烹調酒 1 湯匙
甘薯澱粉 3 湯匙

把 2 中的所有原料都混合在一起,放冰箱冷藏至少 2 小時。

將麵粉、 酵母、 泡打粉混合在一起, 130F 的水倒進麵粉混合物。揉麵粉到表面光滑,把它放在大碗裡,用濕布蓋約一小時。
把麵團均勻地切成 30 塊然后擀成片,加肉包起来。
成品用濕布覆蓋,讓它二次发酵大約 10 分鐘。
接着移到一个不沾锅里围成一个圈,加澱粉水 (1: 6),水加到包子的一半,加一湯匙油蓋子上蓋。用中小火煮 6 分鐘然後關大火再煮 5-6 分鐘或直到包子底部是金黃色。配上一點點芝麻和青蔥。

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