Shanghai Meat Buns
Get ready to savor the irresistible allure of Shanghai Meat Buns, a beloved Chinese street food classic that combines fluffy, homemade dough with a juicy, flavor-packed pork filling. These pan-fried buns feature crisp golden bottoms and a tender steamed top, creating a delightful texture contrast with every bite. The filling is a masterful blend of ground pork, soy sauce, oyster sauce, sesame oil, ginger, and scallions, enriched with cold chicken stock for a luxuriously moist interior. Perfectly pleated and pan-seared, the buns are finished with sesame seeds for a nutty crunch that enhances their aromatic allure. Whether served as a snack, appetizer, or hearty meal, these Shanghai-style buns deliver authentic flavors and make for an unforgettable treat that’s sure to impress family and friends.
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 5 g Instant yeast
- 10 g Sugar
- 2 g Salt
- 180 ml Warm water
- 250 g Pork (ground)
- 15 ml Soy sauce
- 10 ml Oyster sauce
- 10 ml Sesame oil
- 10 g Ginger (minced)
- 30 g Scallions (chopped)
- 50 ml Chicken stock (cold)
- 15 ml Vegetable oil
- 10 g Sesame seeds
- 150 ml Water for steaming
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Gradually add warm water to the dry ingredients, mixing until a shaggy dough forms.
Knead the dough for 8-10 minutes until smooth and elastic. Cover with a clean towel or plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.
In another bowl, combine the ground pork, soy sauce, oyster sauce, sesame oil, minced ginger, and chopped scallions.
Slowly mix in the chicken stock, a few tablespoons at a time, until fully incorporated and the filling becomes slightly sticky. Cover and refrigerate until ready to use.
Once the dough has risen, punch it down and knead gently for 1 minute. Divide the dough into 12 equal pieces.
Roll each piece into a ball, and then flatten into a 3-4 inch circle.
Place 1 tablespoon of the pork filling in the center of each dough circle. Carefully pleat and pinch the edges together to seal the bun.
Heat 15 ml of vegetable oil in a non-stick skillet over medium heat.
Place the buns seam-side down in the skillet in a single layer, leaving some space between each bun.
Cook for 2-3 minutes or until the bottoms are golden brown.
Carefully add 150 ml of water to the skillet and cover with a lid. Lower the heat to medium-low and steam the buns for 8-10 minutes, or until the water has evaporated.
Remove the lid and cook for another 1-2 minutes to crisp up the bottoms again.
Sprinkle sesame seeds over the buns and serve hot.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 15.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 2018 mg | 88% | |
| Total Carbohydrate | 246.7 g | 90% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 11.7 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
