π About This Recipe
A crown jewel of Shanghai street food, Shengjian Mantou are pan-fried pork buns that offer a symphony of textures: a soft, pillowy top, a crispy, golden-brown bottom, and a burst of savory, hot soup inside. Unlike their steamed cousins, these buns use a semi-leavened dough that provides a satisfying chew and a distinct yeasty aroma. Every bite releases a rich, ginger-scented pork filling that has made these a breakfast obsession for generations.
π₯ Ingredients
The Aspic (Soup Jelly)
- 1 cup Chicken or Pork Broth (high quality or homemade)
- 1 tablespoon Gelatin Powder (unflavored)
The Pork Filling
- 1 lb Ground Pork (at least 30% fat for juiciness)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Sesame Oil (toasted)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 3 stalks Green Onions (finely chopped)
- 1 teaspoon Sugar (to balance the salt)
- 1/2 teaspoon White Pepper (ground)
The Dough
- 2.5 cups All-Purpose Flour (plus extra for dusting)
- 1 teaspoon Instant Yeast
- 3/4 cup Warm Water (roughly 100Β°F)
- 1 teaspoon Vegetable Oil
For Frying and Garnish
- 3 tablespoons Neutral Oil (for pan-frying)
- 1 tablespoon Black Sesame Seeds (for garnish)
- 2 stalks Green Onions (minced for garnish)
- 1/4 cup Chinkiang Black Vinegar (for dipping)
π¨βπ³ Instructions
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1
Prepare the aspic: Bloom gelatin in 1/4 cup cold broth. Heat the remaining broth to a simmer, stir in the gelatin until dissolved, then pour into a shallow container. Refrigerate for 2 hours or until set into a firm jelly.
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2
Make the dough: Mix flour and yeast in a large bowl. Gradually add warm water and oil, stirring until a shaggy mass forms. Knead by hand for 8-10 minutes until smooth and elastic. Cover and let rest for 30 minutes (it should only partially rise).
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3
Prepare the filling: In a large bowl, combine ground pork, soy sauce, Shaoxing wine, sesame oil, ginger, sugar, and white pepper. Stir vigorously in one direction for 5 minutes until the meat becomes a sticky paste.
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4
Finish filling: Finely mince the chilled broth jelly (aspic) and fold it into the pork mixture along with the chopped green onions. Keep the filling chilled until ready to assemble.
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5
Divide dough: Roll the rested dough into a long log and cut into 20-24 equal pieces. Roll each piece into a small ball and keep covered with a damp cloth.
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6
Roll wrappers: Flatten a ball with your palm. Using a rolling pin, roll it into a 3-inch circle, making the edges thinner than the center (this ensures the bottom doesn't break).
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7
Assemble: Place about 1 tablespoon of filling in the center. Pleat the edges together to seal the bun. Traditionally, the pleated side is placed face-down for frying, but you can leave them face-up if preferred.
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8
Heat the pan: Add 2 tablespoons of oil to a large non-stick or cast-iron skillet over medium heat. Arrange the buns in the pan, leaving a little space between each.
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9
Initial fry: Fry the buns for 2-3 minutes until the bottoms are a light golden brown.
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10
Steam: Pour 1/2 cup of water into the pan (it will sizzle violently) and immediately cover with a tight-fitting lid. Cook for 6-8 minutes until the water has mostly evaporated.
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11
Final crisp: Remove the lid. Drizzle the remaining tablespoon of oil around the buns. Sprinkle with black sesame seeds and minced green onions.
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12
Finish: Continue to fry for another 2-3 minutes uncovered until the bottoms are deep golden brown and very crunchy. Serve immediately with black vinegar.
π‘ Chef's Tips
Use pork with high fat content; lean meat will result in a dry, tough filling. Don't over-proof the dough; these buns are 'semi-leavened,' meaning they should be dense and chewy, not airy like a steamed bao. When rolling the wrappers, keep the center thick to support the weight of the meat and the hot soup. Always stir the meat filling in one direction to develop the proteins, which creates the signature bouncy texture. Be careful when eating! The soup inside is extremely hot; poke a small hole to let steam escape before biting.
π½οΈ Serving Suggestions
Serve with Chinkiang black vinegar and a side of chili crisp for dipping. Pair with a light seaweed and egg drop soup to balance the richness. Enjoy with a glass of iced Oolong tea or a cold lager. Serve as part of a Dim Sum spread alongside garlicky bok choy. A side of ginger-soy pickled cucumbers provides a refreshing crunch between bites.