11 Yeast is dissolved into yeast water with a little warm water.

22 Add yeast water and moderate water to the flour, knead and form a smooth dough, cover with plastic wrap and put in a warm place to ferment.

33 pork stuffing add chopped green onion, ginger, salt, pepper, chicken essence, wine, soy sauce, soy sauce in one direction and beat vigorously, then add sesame sesame oil and mix well, marinate for 10 minutes to taste.

44 Take out the fermented dough and continue kneading for 10 minutes, then roll it into a long strip, divide into equal portions and roll out into a dough sheet.

55 Cover each sheet of dough with an appropriate amount of filling and shape into buns.

66 In a pan, add oil, add the buns, pour in the flour and water, cover and fry on low heat for 6 to 8 minutes. When the water boils, sprinkle with black sesame seeds, cover again and continue to fry until the water dries up and the bottom of the buns become crispy and golden brown.

77Sprinkle with chopped scallions before serving.

The Story Behind the Food

Shengjian Bao is a Shanghai specialty, soft on top and crunchy on the bottom, and you can get a lot of soup in one bite.

Tips

Mix the flour with water at a ratio of 1:15.

The so-called shengjian is what is known in the north as shuijian (水煎).