Shanghai Potsticker Buns 生煎馒头shēng jiān mán tóu

Let's Play Dough

main image 1The most popular street snack in Shanghai. These golden-bottomed buns, known as Sheng Jian Man Tou in Chinese, meaning pan-fried directly without steaming, are the heftier yet equally irresistible big brother of Shanghai Xiao Long Bao.

Yields about 20 Buns,

Wrappers

  • 300g          plain flour 中筋面粉
  • 1 tablespoon       yeast酵母
  • 1 teaspoon     baking powder泡打粉
  • 150g          water in room temperature
  • 1 teaspoon                       black or white sesame seeds芝麻, toasted
  • 3-4 tablespoons    minced spring onions (green parts only)葱花

Filling

  • 300g           ground pork
  • 3 tablespoons    water in room temperature
  • 100g           pork jelly 肉皮冻 (click here for recipe), chopped
  • 1 tablespoon    cooking oil
  • 1 tablespoon    ginger (minced) 姜末
  • 30g or 2-3 tablespoons   spring onions (minced) 香葱末
  • 1 teaspoon      salt
  • 1 and 1/2 tablespoons    light soy sauce 生抽
  • 1 tablespoon     Chinese cooking wine料酒
  • 2 teaspoons      caster sugar 白糖
  • 1 teaspoon     sesame oil 香油
  • 1/3 teaspoon    white pepper 白胡椒粉

Dipping Sauce

  • 2 tablespoon   Chinkiang vinegar 镇江香醋

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