Name: Pan-Fried and Steamed Baozi (Sheng Jian Bao)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 16 medium or 24 small buns
Cuisine: Chinese
Ingredients: Bao buns dough, made without the oil and baking powder; 2 tbsp vegetable oil; 1 garlic clove, chopped; 1 tbsp finely chopped ginger; black and/or white toasted sesame seeds, finely chopped spring onions (scallions) and roasted chilli flakes in oil, drained, and mixed with black vinegar (optional) or chilli sauce, to serve; 6 spring onions (scallions), chopped; 75 g (2½ oz) savoy cabbage, very finely chopped; 300 g (10½ oz) minced pork; 2 tsp Shaoxing rice wine; 3 tsp soy sauce; 2 tsp cornflour, plus extra

Preparation info

Makes
16
medium small buns

Difficulty
Medium
Ready in
25 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

One of Taiwan’s best street foods, bao dough is stuffed with pork, pan-fried and quickly steamed to cook through. It’s the best of all worlds: cloud-like dough, a golden crisp bottom and spicy meat filling. You don’t have to do all the