Everyone has their favourite comfort food but have you ever wondered what’s a fine-dining chef’s go-to?
As part of our series to introduce the folks behind team Gaggan Anand, we asked Head Chef Rydo to share something he could pretty much eat everyday and he chose Shanghai’s Sheng Jian Bao/生煎包 (pan-fried pork buns) simply because it’s a crispy, juicy and flavourful meal-in-one.
If you’ve ever dabbled with baking and cooking, here’s a breakdown of all you need to prepare and know.
Prep Time: 1 HOUR
Cook Time: 30 MINUTES
Resting time: 1 HOUR
Total Time: 2 HOURS 30 MINUTES
Servings: 30 buns
1. A stand mixer with hook attachment
2. Rolling pin
3. Mixing bowls
4. Chopping board and a knife
6. Weighing scale
250g all-purpose flour
2g instant yeast
150g warm water
15g vegetable oil
Steps in preparing the dough:
1. Weigh out the ingredients of the dough mixture.
2. Combine flour, cornstarch, yeast and sugar in a stand mixer bowl on low speed.
3. Slowly pour in the warm water, a few tablespoons at a time
4. Turn the speed up to medium, scrap sides of the bowl and continue mixing until it a dough is formed
5. Pour in the vegetable oil and keep mixing until absorbed.
6. Turn up to medium-high, kneading until there’s no dry flour left and the dough is smooth, elastic and tough.
7. Cover the bowl with plastic wrap and let it rest till it doubles in size - approximately an hour
8. Proceed with fillings while the dough rises.
220g minced pork or any ground meat of preference
2 teaspoons light soy sauce
1 teaspoon dark soy sauce (or soy sauce)
2 teaspoons oyster sauce
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground white pepper
20g spring onion, thinly cut
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon sesame oil
Steps in preparing the filling:
1. Combine seasonings, garlic, ginger and minced meat in a bowl.
2. Mix with hand or with a spatula until sticky and seasonings are absorbed.
3. Add and toss green onions and sesame oil.
4. Cover the bowl with plastic wrap then store it in the fridge when ready for use - This can be prepared a day in advance.
Prepare the dipping sauce in a bowl:
3 pcs Lime (squeezed)
1 pc Thai red chili (finely chopped)
1 teaspoon fresh coriander (finely chopped)
1 teaspoon fish sauce
2 teaspoon brown sugar
2 tablespoon light soy sauce
1 teaspoon sesame oil
Mix everything together until the sugar dissolves. Adjust to your liking!
Steps in assembling the buns:
1. Transfer dough to a work surface, punch it down and knead for 1 minute to deflate the air out completely, then round it back into a ball.
2. Cut dough in half - Wrap half of it in plastic wrap and store in the fridge while working on the other half so it doesn't dry out.
3. Poke a hole in the center of the dough you’re working with. Stretch it to make a large oval donut in a circular motion. Tear apart the ring so it creates a long strip of dough.
4. Cut the dough equally about 4 inches each portion.
5. Make a round ball of each 4 inches of dough.
6. Place dough on an oiled tray and cover with plastic wrap.
7. Pin out one by one the dough with a rolling pin - Always make sure the center is thicker and the outside is thinner.
8. Place a spoonful of filling and start wrapping the dough by folding, pinching and sealing all sides.
9. Repeat with all remaining portioned doughs.
10. Once done, let it rest on an oiled tray and plastic wrap the tray for 15 mins.
11. Fire up a nonstick pan on medium high with 1 tablespoon of canola oil and a knob of butter.
13. Place the stuffed dough on the hot pan and let it brown and crisp for about 3 minutes
14. Pour over about 1/4 cup of water into the pan and cover it for another 5-7 minutes on a low medium heat.
15. Take off the cover, let the water evaporate on a medium high heat.
16. Take it off the pan, and let it rest for 5 minutes.
17. Ready to eat with your dip.