Saw a few people looking for Sheng Jian Bao recipe, thought I submit mine.
Sheng Jian Bao is actually regular steamed pork bun (not BBQ pork buns) cooked in pot sticker style rather than steamed. The dough is always a yeast dough where as XLB contains no yeast. In the restaurant you might find them as Shanghai Pan Fried Buns. Size wise, theyre twice as big as XLB, but smaller than a steam pork bun you would find in Chinatown. Unlike BBQ pork bun dough, it is not sweet and more chewy.
My favorite SJB used to be 168 restaurant in Pacific East Mall, but Ive heard the owner has since changed hands and havent been back since.
SJB is among one of the favorite snack foods in China and Taiwan. Especially in Taiwan, you will probably find SJB along with stinky tofu vendors in any night market. The one in ShiLin market in Taiwan used to be one of the best, but it was a huge disappointment when I went back and tasted it in March. You will notice a lot of famous food stalls in Taiwan are now run by cheap laborers from various underdeveloped Asian countries.
Anyhow, enough with chattin, lets get to the recipe.
I hate doing the dough myself (want to eat in 20 min. and not 3 hours from now), so I found a shortcut. Go to your local Safeway, Albertson, FoodMax, or whatever. Pick up a pack of refrigirated dinner rolls dough. Those Pillsbury ready to bake kind of rolls, comes in a pack of 6 (Not biscuits!). Try to find one with the lowest salt content, some are just way too salty.
Now on to the filling.
1/3lb Cabbage (less than 1/2 a head) chopped into coleslaw constancy and salt with 1/2 tsp of salt.
1lb ground pork
1/2 tsp sugar
2 tbsp soy sauce
2 tbsp Shaoxing wine
1 tsp seasame oil
1/8 tsp or just a pinch white pepper
2-3 stalks of very finely chopped green onions
2 tsp of grated ginger
1 tbsp of Oyster sauce
2 tbsp of water or chicken stock
1 tsp of cornstarch
Pintch of MSG optional. If you have oyster sauce you can skip the MSG. Oyster sauce is pretty much MSG by the way.
Mix all of the ingredients except cabbage with a mixer or your fingers (the old Chinese way) for a good 3-4 minutes until the meat has broken down into a smooth mixture and not chunks.
Drain the salted cabbage and rise with cold water. After the cabbage is rinsed, squeeze out any excess water with all of your might! Make sure the cabbage is dry or else the filling will just fall apart.
Add the chopped, rinsed, and dried cabbage into the meat mixture and mix well.
Open the packaged rolls; take one of the rolls out and roll it with a rolling pin. It should be around 4 inches in diameter, make sure the edges are thinner than the center. This will help when you pinch the seams together. Fill the center of the dough with 1 1/2 tablespoon of the filling. Carefully pinch edges together to seal dough around filling. It doesn't have to be perfect, but make sure it is sealed tight or else the jucies will escape during cooking.
Put 1 Tbsp of oil in a flat non-stick pan. Placed the wrapped buns in a non-stick pan and turn on the heat. Pour 1 and 3/4 cups of cold water and a few drops of rice vinegar into the pan, cook on high heat covered until all of the water has evaporated and you can hear the pan sizzle (Should be around 20 min). The rice vinegar trick was learned from a street vendor in Taiwan, he told me the rice vinegar is what makes the curst on the bottom harden and crisp during cooking. Try the vinegar trick with your potstickers next time and you will notice the crust on the bottom is much crisper.
Voila! Enjoy the buns with some hot sauce and vinegar.
An even more lazier way is to purchase frozen pork buns from 99 ranch and just plop them in the pan with water and vinegar, cook until it sizzles.