Comments on: Pan-Fried Pork Buns-Sheng Jian Bao Recipe https://www.chinasichuanfood.com/pan-fried-pork-buns-sheng-jian-bao-recipe/ Chinese Recipes and Eating Culture Sun, 09 Oct 2022 13:13:13 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Elaine https://www.chinasichuanfood.com/pan-fried-pork-buns-sheng-jian-bao-recipe/comment-page-2/#comment-1204505 Fri, 07 May 2021 00:28:29 +0000 http://fd5.b5b.myftpupload.com/?p=5283#comment-1204505 In reply to Juliana Zoe.

Thank you Juliana for such a kind and lovely comment.

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By: Juliana Zoe https://www.chinasichuanfood.com/pan-fried-pork-buns-sheng-jian-bao-recipe/comment-page-2/#comment-1203647 Mon, 03 May 2021 02:37:41 +0000 http://fd5.b5b.myftpupload.com/?p=5283#comment-1203647 I am very happy to see your website. Love all the recipes that I’m seeing here. I have wanted to learn the techniques on how to do some of them and you explain them very well. I cannot wait to try them out.

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By: Denny Li https://www.chinasichuanfood.com/pan-fried-pork-buns-sheng-jian-bao-recipe/comment-page-2/#comment-1138370 Mon, 17 Aug 2020 02:52:51 +0000 http://fd5.b5b.myftpupload.com/?p=5283#comment-1138370 5 stars
These were very good. I added 1 tsp of baking powder to the dough because I have seen that addition in many recipes. I also used warm water because I misread the directions. The filling was delicious. I had gelled tonkotsu ramen broth and used that instead of plain pork jelly.

One question, my baos ended up short and wide. I think they’d look more attractive taller. Any suggestions?

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By: Elaine https://www.chinasichuanfood.com/pan-fried-pork-buns-sheng-jian-bao-recipe/comment-page-2/#comment-1112083 Sat, 09 May 2020 00:58:13 +0000 http://fd5.b5b.myftpupload.com/?p=5283#comment-1112083 In reply to samantha.

Samantha,
Pork jelly should be quite easy to find in supermarket.

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By: samantha https://www.chinasichuanfood.com/pan-fried-pork-buns-sheng-jian-bao-recipe/comment-page-2/#comment-1111720 Thu, 07 May 2020 18:07:48 +0000 http://fd5.b5b.myftpupload.com/?p=5283#comment-1111720 where do you buy pork jelly…

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By: Elaine https://www.chinasichuanfood.com/pan-fried-pork-buns-sheng-jian-bao-recipe/comment-page-2/#comment-1110355 Sun, 03 May 2020 00:10:58 +0000 http://fd5.b5b.myftpupload.com/?p=5283#comment-1110355 In reply to Ian.

Ian,
Please the dough in fridge is to avoid proofing too quickly. Will use the other half too.

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By: Ian https://www.chinasichuanfood.com/pan-fried-pork-buns-sheng-jian-bao-recipe/comment-page-2/#comment-1110286 Sat, 02 May 2020 18:22:15 +0000 http://fd5.b5b.myftpupload.com/?p=5283#comment-1110286 You say to cut the dough in half and put one of those halves in the fridge. What is that used for if you only need half the dough to make the buns?

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By: Elaine https://www.chinasichuanfood.com/pan-fried-pork-buns-sheng-jian-bao-recipe/comment-page-2/#comment-1110096 Fri, 01 May 2020 23:48:44 +0000 http://fd5.b5b.myftpupload.com/?p=5283#comment-1110096 In reply to Pauline.

By the way, you can choose to skip the jelly to make regular version.

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By: Elaine https://www.chinasichuanfood.com/pan-fried-pork-buns-sheng-jian-bao-recipe/comment-page-2/#comment-1110095 Fri, 01 May 2020 23:48:19 +0000 http://fd5.b5b.myftpupload.com/?p=5283#comment-1110095 In reply to Pauline.

It is actually the soup made from pork rind, pork trotter, chicken feet or beef tendon. I will explain this in detail along with the video publication.

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