Sheng Jian Bao (Pan-Fried Pork Buns)
Fluffy buns with a crisp golden base and a juicy pork and ginger filling. Pan fried then steamed in the same pan.
- Time2 hr 30
- LevelHard
- Costabout £1.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, yeast and sugar. Add the warm water and 1 tablespoon of oil and knead for 8 minutes into a smooth dough. Cover and leave in a warm place for 1 hour until doubled.
60 min - 2
Mix the mince with the spring onions, ginger, soy sauce, rice wine, sesame oil, white pepper and half a teaspoon of salt. Add the cold water a spoonful at a time, stirring in one direction until it feels sticky and the mixture holds the water.
- 3
Knock the dough back and roll into a log. Cut into 12 pieces and roll each into a circle about 9 cm across, thinner at the edges.
- 4
Put a heaped tablespoon of filling in the middle, then pleat the edges up and pinch tightly closed at the top. Rest for 15 minutes.
15 min - 5
Heat 2 tablespoons of oil in a wide lidded non stick frying pan. Place the buns in, pleats up, and fry over a medium heat for 3 minutes until the bases are golden.
3 min - 6
Pour in the steaming water and cover tightly. Cook for 10 minutes until the water has gone and the buns are puffed and cooked through.
10 min - 7
Scatter over the sesame seeds and a few spring onion slices, and fry for 1 minute more to crisp the bases. Serve with black vinegar.
1 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.