上海生煎包
Crispy-bottomed, juicy pork dumplings pan-fried to golden perfection, a beloved Shanghai street food. These shengjianbao feature a soft, fluffy dough encasing a savory pork filling with a rich, aromatic broth.
准备时间 Prep
60 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
80 分钟 min
all-purpose flour
warm water
active dry yeast
sugar
ground pork
chopped scallions
ginger, minced
soy sauce
sesame oil
salt
white pepper
water
for pan-frying
vegetable oil
black sesame seeds
for garnish
chopped scallions
for garnish
In a small bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until frothy.
In a large bowl, combine flour and yeast mixture. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth. Cover and let rise for 1 hour until doubled.
In a bowl, combine ground pork, chopped scallions, minced ginger, soy sauce, sesame oil, salt, and white pepper. Mix well.
Punch down the dough and divide into 12 equal pieces. Roll each piece into a 3-inch circle, thicker in the center.
Place about 1 tablespoon of filling in the center of each wrapper. Pleat and seal the edges to form a bun.
Heat vegetable oil in a large non-stick skillet over medium heat. Place the buns seam-side down in the skillet, leaving space between them. Cook for 2-3 minutes until bottoms are golden brown.
Carefully add 1/4 cup water to the skillet, cover immediately, and reduce heat to low. Steam for 8-10 minutes until water is absorbed and buns are cooked through.
Uncover and increase heat to medium-high to crisp the bottoms for 1-2 minutes. Sprinkle with black sesame seeds and scallions. Serve hot.
Cooking Tips