These Crispy Pan-Fried Pork Buns – Sheng Jian Bao are going to BLOW YOUR MIND!! Super juicy pork filling, soft fluffy buns, and pan-fried to a perfect with a crispy bottom, this is my mom’s secret recipe that is super easy to make at home.
Crispy Pan-Fried Pork Buns is a popular breakfast dish that you can find in Taiwan. I love having fresh pan-fried pork buns with a side of hot soy milk to start my day. These pork buns freeze well, so you can pre-make them ahead of time and have them for brunch throughout the week (if they last)! For those that are vegetarian, don’t worry, I got you! Vegetarian buns are coming soon!
The secret of having fresh green onion that stays true to its color and also doesn’t get soggy is NOT to mix it in the filling. I learned this secret tip by watching street vendors in Taiwan freshly wrapping pork buns. Rather than mixing in the green onion, they simply set it on the side and lightly touch the green onion with the meat filling before wrapping it up. This way, the green onion stays fresh, just like the ones you get in Taiwan!
My go-to sauce is always my Homemade Chilli Oil paired with black vinegar drizzle all over the Cripsy Pan-Fried Pork Buns.
1 Cup of Warm Water
1 tsp of Sugar
1 tsp of Yeast
3 cups of Flour
1 tsp of Salt
2 cups of Ground Pork
6 stocks of Green Onion (chopped)
2 tbsp of Soy Sauce
2 tbsp of Sesame Oil
1 tbsp of Oyster Sauce
1 tsp of White Pepper
1 tbsp of Dashi Powder or Chicken Powder (Optional)
1 tbsp of Fresh Ginger (grated)
- Mix 1 cup of warm water and 1 tsp of sugar. Sprinkle on 1 tsp of yeast, mix, and let it set aside for 5 minutes
- Mix flour and salt and pour in the yeast mixture. Keep mixing it until it forms into a ball. Knead it for 5 minutes and put a bowl on top to cover, and let it rest for 30 minutes
- In a bowl, mix ground pork, soy sauce, sesame oil, oyster sauce, white pepper, dashi powder or chicken stock, egg, and freshly grated ginger. Take 1 tsp of the filling, put it in the microwave to see if you need any more seasoning before wrapping. Add the green onion to the side, DO NOT MIX IT IN
- Roll out the dough and cut into 1-inch pieces; this should make 20 portions.
- Roll out the individual piece till it is a circle and take 1 tbsp of the meat filling and lightly touch the green onion to pick some up. Add it in the middle of the dough.
- Fold in all 4 edges and keep folding it in until there are no gaps. Twist the top to close it off
- In a pan, drizzle in oil and turn the heat up to medium-high. Add in pork buns and pour in 1 cup of water or when half of the pork bun is covered in water. Cover and let it cook on medium-high heat for 15 minutes. Once the bottom is nice and crispy, you are ready to serve!