Pan Fried Pork Buns (sheng jian bao)

Soft, fluffy, and chewy pan fried pork buns filled with a juicy pork filling, finished with a crispy, golden-brown bottom. Having grown up in New York, I was lucky enough to frequently indulge in these in both Flushing and Chinatown. They offered the ideal snack or meal with their savory filling and subtly sweet bun dough, providing a perfectly balanced bite and keeping my belly full. Pork buns are a famous street food available all day in Taiwan. With my recipe, you can recreate these buns at home in just a few hours, no flight needed!

What are steamed buns?

Originating in ancient China, steamed buns (mantou, milk buns, baozi, or bao) have a history spanning thousands of years. Today, they appear far beyond Asia, in places across the globe, from Germany and Poland to America and Africa. What truly sets steamed buns apart is their versatility. They can be enjoyed as is or filled with sweet pastes or savory fillings, like vegetables or meat. They can be enjoyed as a meal, a side dish, or a quick snack. Steamed buns are versatile catering to many preferences. They can also range in size from mini to extra-large. Unlike American dinner rolls which contain butter and eggs, my steamed buns are composed of only flour, yeast, and milk. They are traditionally steamed in a bamboo steamer rather than being baked in an oven, which is the secret behind their exceptionally soft and fluffy texture. 

What are pan fried pork buns?

Pan-fried pork buns (sheng jian bao) are a twist on the classic Chinese steamed pork buns (zhū ròu bāo). While traditional pork buns are steamed, sheng jian bao are prepared by combining pan-frying and steaming techniques, resulting in a unique texture experience.

These treats feature the same flavorful pork filling as their steamed versions, seasoned with soy sauce, ginger, garlic, and a hint of sugar. However, what sets them apart is the cooking method. To make sheng jian bao, the filled buns are first pan-fried until the bottoms develop a crispy golden crust, adding a crunch to every bite. Then, a bit of water is added to the pan, and it’s covered with a tight-fitting lid, allowing the buns to steam to perfection. This dual cooking process creates a delightful contrast between the crispy bottom and the fluffy, tender top of the bun.

One of the advantages of making sheng jian bao is that it doesn’t require a bamboo steamer. Instead, a good quality frying pan with a tight-fitting lid, like the Caraway 10.5-Inch Frying Pan, is all you need to achieve beautifully seared bottoms and perfectly steamed tops. Pork buns are such a popular food in Taiwan that they are usually consumed for breakfast at Taiwanese breakfast shops, which also serve fresh soy milk, steamed.

They’re also served during lunch and dinner at the night markets, as a snack or full meal. I remember stumbling upon these buns at Raohe Night Market, seeing them skillfully made in a giant batch of 50 at a time.

Technique

Why This Recipe Works

Steamed buns might seem challenging to make because we typically associate bread with baking, but they actually involve straightforward techniques like kneading and steaming. In my steamed buns recipe, I use chilled milk combined with yeast and all-purpose flour. This technique results in softer and slightly sweeter steamed buns. The milk contributes to a tender texture, while the addition of yeast enables the dough to rise and become fluffy. The sweetness of milk is determined by its lactose content.

My steamed bun recipes are highly versatile. Once you master my basic steamed bun dough, you’ll be able to create a wide variety of sweet and savory buns! Pan-fried pork buns is unique since it involves pan-frying and steaming. However, with my recipe, mastering this technique will be a breeze. If you enjoy this recipe, you might also like my Steamed Buns (Mantou), Steamed Pork Buns, Black Sesame Tang Yuan, Black Sesame Toaster Strudel, Scallion Buns (Hua Juan), Salted Egg Yolk Custard Buns (Liusha Bao), and Red Bean Buns recipes.

How do you make pan fried pork buns?

1. Prepare Filling: Combine ground pork with seasonings and aromatics. Mix well! Seal and chill the bowl while you make the dough.
2. Make Dough: Mix chilled milk, yeast, and flour until a dough forms. Knead until smooth. For best results, use a stand mixer with a dough hook.
3. Rest Dough: Allow the dough to rest for 1.5 hours, ensuring it is well sealed under plastic wrap. Be sure to seal it tightly to prevent air exposure and potential drying out of the dough due to drafts.
4. Shape Buns: Roll out dough. Weigh it on a food scale and divide it into 6 equal pieces. Add filling, seal, and shape into buns smooth side down.
5. Pan-Fry: Heat a pan over low to low-medium heat for 2 minutes. Add oil and heat for an additional minute. This ensures that the pan is well heated and prevents the buns from sticking. Add the buns, keeping them evenly spaced apart. Pan-fry them until golden brown.
6. Steam: Add water to the pan, cover, and steam until buns double in size.
7. Finish Cooking: Remove lid and continue pan-frying until water evaporates.
8. Serve: Enjoy the crispy, golden-brown bottom and savory filling of the pan-fried pork buns.

Can I store steamed buns for later?

If you happen to have leftover buns or wish to prepare them in advance, freezing is a great option. After allowing the buns to cool to room temperature, making sure to separate them to prevent them from freezing together. Then store them in an airtight container or use a freezer-safe ziplock bag. This ensures they maintain their freshness and prevents freezer burn, preserving their taste when you’re ready to enjoy them later.

How do I reheat pan fried pork buns?

Reheating frozen steamed buns is a breeze, and you have two options, with or without a steamer. A steamer is the best option because it creates buns that can sit out longer because the steam adds back moisture and fluffiness. The microwave method dries out the steamed buns a little more. 

Both methods do not require the buns to be thawed first. For the microwave, simply wrap each frozen bun individually in a water-soaked paper towel and zap them for 30 seconds at a time. My microwave usually take 45 seconds for a bun without filling and 60 seconds for a bun with filling. This quick and easy trick works perfectly for both filled and unfilled buns.

Special Ingredients

What type of pork is needed for steamed buns?

For steamed pork buns or pan-fried pork buns, it’s essential to use a cut of pork that strikes a good balance between lean meat and fat. This ensures that the filling remains juicy and flavorful after cooking. Typically, the best type of pork for steamed buns is ground pork, which is finely ground and provides a smooth texture to the filling.

Most grocery stores offer pre-portioned packs of ground pork. Meanwhile, Chinese grocery stores often sell ground lean meat and ground pork fat separately, allowing you to create your own blend. An ideal mixture usually consists of 80% lean meat to 20% fat. Conversely, if you use pork that is too lean, it can result in a grainy texture or mouthfeel after cooking.

Can I make my filling ahead of time?

Unfortunately, no! Once you incorporate the seasonings and aromatics into the pork, it introduces bacteria, which can cause the pork filling to spoil if left raw for more than 24 hours. However, once the pork filling is fully cooked, it can stay fresh for several days when properly stored in the refrigerator or freezer. That’s why I recommend making the filling right before you make the dough.

What is the best flour for steamed buns?

Before making this recipe, you need to be aware of the type of flour required. Flour plays a crucial role in creating the structure and texture of your buns. Using flour with insufficient gluten can lead to shrinking or collapsing buns. To avoid dough shrinking, opt for bleached all-purpose flour. I am using Gold Medal Bleached All Purpose Flour. It’s important to note that even though it is labeled “bleached,” your buns will still have a off-white color.

In Chinese/Vietnamese stores, you may come across special “bot bao flours” specifically designed for homemade steamed buns. These flours differ from regular all-purpose flour as they undergo extensive bleaching, resulting in a whiter appearance. While they may appear more visually appealing, they often lack flavor and sufficient gluten content to provide the necessary structure for well-formed steamed buns. It’s also worth noting that these specialized flours can be more expensive than all-purpose flour.

Can I use a gluten free flour?

If you have gluten intolerance, gluten-free bread flours exists but I have yet to test them. Chinese cuisine traditionally doesn’t cater to dietary restrictions, so using GF steamed buns might be different in their texture and taste, potentially deviating from the authenticity. For an authentic GF dish, you might be interested in my Sesame Balls recipe which uses glutinous rice (sticky rice) flour.

Are steamed buns dairy free?

There are two main variations of steamed buns: one that is made with the foundation of flour, yeast, and milk or one made with flour, yeast, water, and sugar. For the best results in my steamed bun recipe, I highly recommend using whole milk. It plays a significant role in the recipe, providing a natural sweetness without the need for additional sugar or milk. It also helps to create a light, airy, and fluffy texture. Substituting with other types of milk, like plant-based ones or ones with reduced fat, will alter the flavor and texture of the buns. For those concerned about whole milk’s fat content, it’s essential to note that whole milk actually contains only 3.25% milk fat.

However, if you prefer dairy-free options, you can use water instead. Keep in mind that water lacks lactose, which serves as food for the yeast, so it’s essential to provide the yeast with a little boost. Heat the water to no more than 115°F to activate the yeast without killing it. Adding a small amount of white sugar can help feed the yeast during proofing, although the sugar’s presence won’t be noticeable in the final product, as most of it will be consumed by the yeast.

What is yeast?

Yeast is a type of fungus that is commonly used in baking. It consumes the sugars in the milk and flour and then releases carbon dioxide gas, which helps the dough rise. Yeast can be found in two forms, fresh or dry. When used in baking, yeast helps to create a light and airy texture in breads and other baked goods. Here are the different types of yeast available:

• Dry – This type of yeast is more commonly found sold in a small envelope at grocery stores, supermarkets, and online retailers. It can be stored in the pantry for several years, but it’s best to use it within 3 months of purchase.
  • Active Dry – Needs to be dissolved in liquid before using. For steamed buns, my preferred choice is active dry yeast. I recommend purchasing it in dark jars from the refrigerated section.
  • Instant (rapid-rise yeast, bread machine yeast) – Can be added directly to dry ingredients without proofing. It is finer and more active than active dry yeast.
• Fresh (compressed yeast) – This type is perishable and must be stored in the refrigerator. It can be found at some specialty food stores, but its availability may vary. It is typically sold in large blocks, which may be more than is needed for everyday home baking. This type is typically used by professional bakers, it has a shorter shelf life than dry yeast and should be used quickly after purchase.

How do I buy dry yeast?

Active dry yeast is available at most grocery stores or can be easily ordered through grocery delivery apps, making it easily accessible. When choosing your yeast packaging, I recommend opting for jars instead of individual envelopes. Jars provide greater shelf stability and reliability for long-term storage.

To guarantee the best performance, pay close attention to the yeast’s expiration date, as its effectiveness diminishes over time. For best results, use the yeast within 3 months of purchase. Dispose of any that has been sitting in the pantry for an unspecified duration.

Proper storage is key to preserving the yeast’s potency. Keep it in a cool, dry place, away from direct light and moisture, to maintain its activity and ensure your baked goods rise flawlessly. Following these guidelines will help you achieve fantastic results in your baking endeavors with active dry yeast.

How do I test if my yeast is still alive?

Yeast is a living organism so ensuring that it is active before using it in a recipe is essential. You can perform a simple test: Mix the yeast with a tablespoon of liquid, like milk or water, and wait for 5 minutes. If it becomes frothy and bubbly, the yeast is active and ready to use. However, if there is no change, it indicates the yeast is no longer alive and should be discarded.

When working with yeast, it’s crucial to use chilled or lukewarm liquid under 115°F / 65°C. Any hotter and it can kill the organisms in the yeast. Though not always mentioned in recipe instructions, checking its activity is a good practice to ensure successful bread-making.

Troubleshooting

Why isn’t my dough ball smooth?

To achieve the best texture, knead the dough by hand for 15 minutes, or for a minimum of 10 minutes with a stand mixer using a dough hook. Based on my experience, the stand mixer produces the best results. 

To make sure that there is enough moisture for the dry ingredients, I recommend using a scale instead of using measuring cups. Cup measurements may vary if the ingredients are packed or sifted, leading to inconsistencies. When using measuring cups and spoons, ensure to level off the ingredients for closer accuracy. Cooking with a scale is simple, requiring only a bowl, a scale, and a tool to transfer the ingredients.

Why didn’t my dough rise after proofing for over an hour?

Steamed buns may retain their size when wrapped around frozen fillings, such as those found in black sesame or egg yolk buns. For these buns, I still recommend that you proof them for at least 1.5 to 2 hours before steaming them over boiling water.

If your filling is not cold, the problem may be with your yeast. Yeast is a living organism so ensuring that it is active before using it in a recipe is essential. Before every bake, you can perform a simple test: Mix the yeast with a tablespoon of liquid, like milk or water, and wait for 5 minutes. If it becomes frothy and bubbly, the yeast is active and ready to use. However, if there is no change, it indicates the yeast is no longer alive and should be discarded. By doing this test, you can save valuable time and avoid wasting ingredients.

When working with yeast, it’s crucial to use chilled or lukewarm liquid to prevent heat from exceeding 115°F / 65°C, which could kill the yeast. Though not always mentioned in recipe instructions, checking the yeast’s activity is a good practice to ensure successful bread-making. Additionally, during the proofing or resting stage, ensure that the buns are fully covered and shielded from any drafts or exposure to air. This precaution helps prevent them from drying out. Lastly, if you are in a very cold climate, this can also slow down the rise. You can try using 1 or 2 extra grams of yeast, or alternatively, adding a few tablespoons of white granulated sugar may help give the dough an extra boost.

Why did my buns collapse?

Avoid opening the lid of the steamer or pan during the steaming process. Allow the buns steam undisturbed for the entire recommended time to maintain proper rising and structure. Before steaming, ensure you allow enough time for the buns to “proof,” allowing the dough to rise for about 1-1.5 hours. This step helps the dough rise and develop a protective outer layer.