Shengjian Mantou

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• For the filling: For the filling:
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For cooking: For cooking:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, instant yeast, and salt for the dough. Gradually add warm water while stirring until a dough forms.
2. 2.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
3. 3.
   In the meantime, prepare the filling by combining the ground pork, green onions, soy sauce, sesame oil, grated ginger, salt, and black pepper in a bowl. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Once the dough has risen, punch it down to release any air bubbles. Divide the dough into small pieces, about the size of a golf ball.
5. 5.
   Take one piece of dough and flatten it with your hands. Place a spoonful of the pork filling in the center of the dough. Gather the edges of the dough and pinch them together to seal the filling inside. Repeat with the remaining dough and filling.
6. 6.
   Heat a large non-stick skillet over medium heat and add vegetable oil. Place the filled buns, sealed side down, in the skillet, leaving some space between them. Cook for 2-3 minutes or until the bottoms are golden brown.
7. 7.
   Pour water into the skillet, cover with a lid, and let the buns steam for 8-10 minutes or until the water has evaporated.
8. 8.
   Remove the lid and continue cooking for an additional 2-3 minutes to crisp up the bottoms of the buns.
9. 9.
   Transfer the Shengjian Mantou to a serving plate and serve hot.

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for a healthier option. If desired, you can substitute it with ground chicken or turkey.
• Green onions — Use both the white and green parts of the green onions for added flavor and color.
• Sesame oil — Choose a high-quality sesame oil to enhance the taste of the filling.

Tips & Tricks

• To achieve a crispy bottom, make sure the skillet is hot before adding the buns.
• You can customize the filling by adding ingredients like cabbage, mushrooms, or shrimp.
• Serve the Shengjian Mantou with a dipping sauce made from soy sauce, vinegar, and chili oil for an extra kick of flavor.
• Leftover buns can be stored in the refrigerator and reheated in a skillet for a quick and delicious meal.
• Experiment with different shapes for the buns, such as pleating the edges or making them into round dumplings.

Serving advice

Serve the Shengjian Mantou hot as a standalone snack or as part of a meal. They are perfect for breakfast, lunch, or dinner. Pair them with a side of steamed vegetables or a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the golden Shengjian Mantou on a platter, showcasing their crispy bottoms. Garnish with a sprinkle of chopped green onions for a pop of color. Serve them with a small bowl of dipping sauce on the side for an inviting presentation.