Dumplings & Dim Sum
Pan-fried Chicken Buns
生煎包
Pan fry ~10 minutes · leave space, the buns swell
In the pack
- ◆Chicken
- ◆leavened wheat dough
- ◆sesame
- ◆spring onion
You'll need
- ◆3 tbsp oil
- ◆½ cup cold water
The method
- 1
Heat 3 tablespoons of oil in a non-stick pan over a medium heat.
- 2
Arrange the dumplings flat side down — up to 12–15 pieces — and let them colour for a minute.
Timer 1:00 - 3
Add ½ cup of cold water, cover with a lid and turn the heat to low.
Lid on, heat down to low - 4
Cook for about 10 minutes, until the water has evaporated and the bottoms are golden and crisp.
Timer 10:00 - 5
Slide them out crust side up so it stays crisp, and serve with soy and vinegar.
Did you know
Sheng jian bao is Shanghai breakfast food — crisp on the bottom, fluffy on top, sold from street windows by 7am.
Allergens
Contains gluten, soy, sesame. Ingredients and allergens are listed per dish, but our meals are prepared in a commercial kitchen that also processes fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites — we cannot guarantee any dish is free of them.
Keeping it
Refrigerate at 4°C and cook within three days. Meals freeze for up to three months; once thawed at 4°C, cook or reheat to 70°C and eat within 24 hours.