Shengjian Bao #shorts @saintcavish

By Andy Cooks · 90 min

Ingredients

Instructions

1. In a large bowl, mix the warm water, yeast and sugar, and leave for 5 minutes until frothy.
2. Mix in the flours, salt and oil, stirring with chopsticks, then knead by hand until a smooth, elastic dough forms.
3. Put the dough in an oiled bowl, cover with a damp tea towel and leave somewhere warm for 1 hour, until doubled in size.
4. Meanwhile, combine the pork mince, ginger, spring onions, garlic, both soy sauces, Shaoxing wine, sesame oil, both peppers and salt in a large bowl.
5. Stir constantly while adding the chicken stock gradually, 1 tbsp at a time, into the filling. Set aside.
6. Punch the dough down and knead it on a floured surface until it returns to its original size.
7. Divide into 20 equal portions and roll each into a round wrapper.
8. Keep the dough pieces covered while you fill them.
9. Hold a wrapper in the palm of one hand and place some filling in the middle.
10. Pleat the edges in a circle, pinching with thumb and index finger, until the bun is completely sealed.
11. Heat the oil in a large frying pan over medium-high heat. Add the buns (a 28cm pan fits all 20; otherwise cook in 2 batches).
12. Cook 2-3 minutes until the bases are golden, pour in the hot water and cover with a lid.
13. Uncover once the water has completely evaporated and cook for a further 30 seconds.
14. Serve sprinkled with sesame seeds and spring onion.

Summarized from Andy Cooks's video. Watch it for the details.

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