Pork and Chive Pan Fried Buns

Name: Pork and Chive Pan Fried Buns
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour; 1 tsp instant yeast; 1 tsp granulated sugar (for dough); 3/4 cup warm water (about 110°F); 1/2 tsp kosher salt (for dough); 12 oz ground pork; 1/2 cup Chinese chives (or regular chives), finely chopped; 2 tbsp soy sauce; 2 tsp toasted sesame oil; 2 tbsp Shaoxing wine (or dry sherry); 2 tsp fresh ginger, minced; 1/2 tsp white pepper; 2 tbsp neutral oil (vegetable or canola); 2 tsp sesame seeds; 2 scallions, thinly sliced

Pillowy yeasted dough buns filled with a juicy pork and Chinese chive mixture, pan-fried until a golden, crispy bottom forms and then steamed to finish - the beloved sheng jian bao style.

95 minHardServes 6280 cal/serving

ChineseAppetizerStovetopStandardLow-SodiumCorn-Free

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Ingredients

2 cups all-purpose flour
1 tsp instant yeast
1 tsp granulated sugar (for dough)
3/4 cup warm water (about 110°F)
1/2 tsp kosher salt (for dough)
12 oz ground pork
1/2 cup Chinese chives (or regular chives), finely chopped
2 tbsp soy sauce
2 tsp toasted sesame oil
2 tbsp Shaoxing wine (or dry sherry)
2 tsp fresh ginger, minced
1/2 tsp white pepper
2 tbsp neutral oil (vegetable or canola)
2 tsp sesame seeds
2 scallions, thinly sliced

Instructions

1

Make the dough: In a large bowl, combine 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar (for dough), and 1/2 tsp kosher salt (for dough). Add 3/4 cup warm water (about 110°F) and stir until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth. Cover and let rest 30 minutes at room temperature.
2

Make the filling: Combine 12 oz ground pork, 1/2 cup finely chopped Chinese chives (or regular chives), 2 tbsp soy sauce, 2 tsp toasted sesame oil, 2 tbsp Shaoxing wine (or dry sherry), 2 tsp minced fresh ginger, and 1/2 tsp white pepper. Mix vigorously in one direction until the mixture becomes sticky and cohesive.
3

Divide the rested dough into 12 equal pieces (6 for the half batch). Flatten each piece into a 3-inch round. Place about 1 tablespoon of filling in the center. Gather the edges and pleat to seal, pressing tightly. Place seam-side down.
4

Heat 2 tbsp neutral oil (vegetable or canola) in a large nonstick skillet or cast-iron pan over medium-high heat. Place buns seam-side down in the pan, leaving space between them.
5

Cook undisturbed for 2-3 minutes until the bottoms are golden brown. Add enough water to come about 1/3 of the way up the sides of the buns. Immediately cover with a tight-fitting lid and steam over medium heat for 8-10 minutes until the water is absorbed and the buns are cooked through to an internal temperature of 160°F (71°C).
6

Remove the lid and cook 1-2 more minutes to re-crisp the bottoms. Sprinkle with 2 tsp sesame seeds and 2 thinly sliced scallions.
7

Serve immediately with soy sauce and black vinegar for dipping.

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Questions

How much time should I plan for Pork and Chive Pan Fried Buns?

As written, 95 minutes: 75 of prep and 20 of cooking. The longest single stretch is step 1 (30 minutes): "Cover and let rest 30 minutes at room temperature."

What internal temperature should Pork and Chive Pan Fried Buns reach?

For Pork and Chive Pan Fried Buns, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Why rest the meat in Pork and Chive Pan Fried Buns?

Step 1 reads: "Cover and let rest 30 minutes at room temperature." Heat drives the juices toward the center. The rest in step 1 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of Shaoxing wine in Pork and Chive Pan Fried Buns?

The entry for Pork and Chive Pan Fried Buns calls for 2 tbsp Shaoxing wine (or dry sherry). In its place: Dry sherry is the standard stand-in, measure for measure. For no alcohol, use chicken stock with a splash of rice vinegar.

Can I use ground chicken or turkey instead of ground pork in Pork and Chive Pan Fried Buns?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Pork and Chive Pan Fried Buns uses 12 oz ground pork.

Can I make Pork and Chive Pan Fried Buns gluten-free?

Yes. The gluten in Pork and Chive Pan Fried Buns is 2 cups all-purpose flour, 2 tbsp soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

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