ReceptnaptárSheng jian bao (pan-fried filled buns)
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Make a yeast dough by working together the flour, water and yeast, and leave to rise for 45 minutes.
- Mix the filling from the mince, chopped aspic, spring onion, ginger and soy sauce.
- Divide the dough into small discs, fill them and pleat them closed.
- Stand them in an oiled frying pan and fry until golden underneath, then pour in a little water and steam them covered until the dough is cooked.
- Fry uncovered for a few more minutes so the bottoms stay crisp, and serve sprinkled with sesame seeds.
A Receptnaptár original recipe. Calories and protein are estimated.
Similar recipes
- Pork-filled baozi · Chinese
- Stuffed Top Round · Hungarian
- Oven-baked stuffed peppers · American
- Xiaolongbao (soup dumplings) · Chinese
- Karnıyarık (roasted aubergine stuffed with minced meat) · Middle East & Caucasus
- Gyoza (Japanese pan-fried dumplings) · Japanese
More chinese ideas
- Congee (rice porridge with pork and ginger)
- Century egg congee (rice porridge with century egg and pork)
- Youtiao (crispy fried dough sticks)
- Jianbing (Chinese breakfast crêpe)
- Doujiang (homemade soya milk)
- Cong you bing (scallion pancakes)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings