Fried-steamed buns 水煎包/生煎包

This is essentially the same bun as the steamed pork buns I made before. But the buns are smaller. What makes these a little better (I think) is that they are made just like potstickers and have a cripsy bottom. The uncooked buns are placed in a hot pan with oil. Then a slurry of water and flour is added to the pan. The pan is then covered to steam the buns. Toward the end of the cooking, the water is all evaportated and the leftover flour forms a nice brown crust on the bottom of the pan. I think this is somewhat of a Shanghainese specialty. I started the dough at around 9:30am. Then I started to put together the filling at 11:00. I finished cooking everything by 12:10. It actually didn't take too long.

Still raw uncooked buns

Buns cooking in the pan -- they should be covered but I lifted the lid just to take a picture.

White sesame seeds are sprinkled before the end

Success! All the buns should be linked together by this bottom crust

Recipe: Shanghainese pan-fried-steam buns 上海生煎包

350 g all-purpose flour
7 g active dry yeast
187 g water
pinch of salt
1 tsp sugar

2/3 lb ground pork
4 scallions minced
1 Tbsp grated ginger
2 Tbsp soy sauce
2 Tbsp rice wine
1 tsp salt
2 tsp sugar
1 tsp ground pepper (preferrably from szichuan peppercorn)

2 Tbsp oil
toasted sesame seeds
3 Tbsp flour
1.5 cup water

1. Place some of the water in a clean bowl with 1 tsp sugar. Stir to dissolve. Sprinkle the yeast over the top of the water. Stir gently to combine. Let it sit for 5-10 minutes until the yeast is bubbly and float to the top -- this shows that the yeast is indeed active.
2. Place all dry ingredients in a kitchen aid bowl with dough hook attachment. Scrape all the yeast mixture in the center. Operate the mixer at low to low-medium and slowly pour in the remaining water. Mix until the dough is in a ball and the bowl is clean. Hand knead the dough a little bit until smooth. Place in a bowl to rise for 2 hours. Cover with plastic wrap.
3. Meanwhile mix all the filling ingredients and stir clockwise continuously until the meat has absorbed all the liquid. Refrigerate until ready to make the buns.
4. Divide the dough into 18 portions and shape each into balls. Make sure to cover them with a wet towel. Wrap into buns (see here)
5. Heat a non-stick pan with 1 Tbsp of oil until fairly hot. Place half of the buns in the pan. Make a slurry with 1.5 tbsp flour and 3/4 cup water and pour into the pan. The water level should be halfway up the buns. The water should immediately start bubbling. cover the pan and turn the flame to low-medium. Steam for 6 minutes. Then turn the flame to medium-high and steam for another 2 minutes.
6. Lift the lid and sprinkle sesame seeds. Wait until all water has evaporated and the crust is nicely brown. Remove the buns with bottom crust, upside down in a plate.
7. Repeat with remaining buns.


chuck said…
Yup, this is a Shanghainese specialty, and it looks yummy! I think in Shanghai they usually scatter both sesame and green scallion on top. Did yours have juice inside? That's probably hard to do...
Albertitto said…
You're back to being Chuck now?

Mine didn't have that much juice. I would have needed to add a lot more liquid (stock or just water) to the meat. But that will definitely test whether the dough is well made. Otherwise it'll leak all over the place.
Catherine said…
OMG.... Albert. why can't u move to SD? and cook for me everyday~ haha... I should not be reading your blog at 11:30pm...
Albertitto said…
But surely there are places near you that make these foods? I thought LA has a ton of good Chinese food, even better than NYC!

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