Materials

Main Ingredients: Pork (front leg minced), self-rising flour, baking powder

Seasoning: green onion, ginger, salt, sugar, cooking wine, five-spice powder, sesame oil, dark soy sauce, sesame seeds

How to Make it

(1) Add warm water with self-rising flour to form a dough. Seal well and ferment for about 1 hour.

(2) Chop onion and ginger. Take part of the chopped onion and ginger and soak in hot water for 10 minutes to make onion and ginger water. Stir the meat mixture clockwise with chopsticks,

? And beat in the onion and ginger water.

(3) Then add sesame oil, salt, sugar, five-spice powder, soy sauce and the rest of the minced green onion and ginger in turn.

(4) Knead a small spoonful of baking powder into the risen dough (the buns will be fluffier). Divide into small pieces and roll into a skin to wrap the meat filling.

? Seal and continue to rise for 10-15 minutes (if you don't have time, you can omit it).

(5) Pour the oil into a pan, add the buns (one of the characteristics of Shanghai shengjian is that the folds of the buns should be facing down, and the folds are on the top when serving),

? Cover and fry on low heat for about 5 minutes. Pour in half a bowl of water after coloring. Sprinkle sesame seeds after about 5 minutes and flip.

? Continue frying for 3-5 minutes and then sprinkle chopped green onion out of the pan.

Tips

Recipe for standard shengjianbao: 250g of flour, 200g of pork stuffing, 80g of skin jelly, 130g of lukewarm water, 3g of yeast, 1 tsp each of salt, sugar, cooking wine, 2 tbsp each of soy sauce, chopped green onion and ginger and vegetable oil.