Shanghai Sheng Jian Bao (Crispy-Bottomed Pork Buns)

⏱ 110 min · Serves 4

Half dumpling, half steamed bun: pillowy yeasted dough wrapped around juicy gingery pork, pan-fried to a lacquered golden base then steamed to fluffy perfection. The gelatine trick gives you that scalding burst of soup inside — eat with care and a splash of black vinegar.

Per serving: 615 kcal · 29.0g protein · 62.0g carbs · 26.0g fat

Ingredients

• For the dough:
• 300g plain flour
• 1 tsp instant yeast
• 1 tsp caster sugar
• 1/2 tsp fine salt
• 170ml lukewarm water
• 1 tbsp neutral oil
• For the filling:
• 350g minced pork (20% fat)
• 100ml cold chicken stock
• 1 tsp powdered gelatine
• 2 spring onions, finely chopped
• 2 tsp finely grated fresh ginger
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp caster sugar
• 1/2 tsp white pepper
• 1 tsp toasted sesame oil
• To cook and serve:
• 2 tbsp neutral oil
• 150ml water
• 1 tsp white sesame seeds
• 1 spring onion, thinly sliced
• Chinkiang black vinegar, to dip

Method

1. Mix flour, yeast, sugar and salt. Add water and oil, bring together, then knead 8 minutes until smooth. Cover and prove 1 hour until doubled.
2. Meanwhile, warm the stock, sprinkle over the gelatine, stir to dissolve, then chill until set to a firm jelly (20-30 minutes in the freezer works).
3. Beat the pork with soy sauces, Shaoxing, sugar, white pepper, ginger and sesame oil, stirring vigorously in one direction for 2 minutes until sticky. Chop the set jelly into small cubes and fold in with the spring onions. Chill until needed.
4. Knock back the dough and divide into 16 pieces. Roll each into a 9cm circle, slightly thinner at the edges.
5. Place a heaped tablespoon of filling in the centre, pleat the edges up and pinch firmly to seal. Sit sealed-side UP on a floured tray. Rest 15 minutes.
6. Heat 2 tbsp oil in a large lidded non-stick pan over medium heat. Arrange the buns pleat-side up with a little space between them and fry 2-3 minutes until the bases are golden.
7. Pour in the water, cover immediately and steam 10-12 minutes, until the water has gone and the dough is puffed and springy.
8. Uncover, let the bases crisp for a final minute, scatter with sesame seeds and spring onion. Serve hot with black vinegar — bite carefully, the inside is molten.