Shui jian bao(水煎包) is a type of pan-cooked bun from China. This old-fashioned variation is from the central plains or Zhongyuan(中原) region of China, where it is a popular breakfast. It may also be called Henan shui jian bao(河南水煎包) or old-fashioned shui jian bao(老式水煎包).

Shui jian bao is made of leavened dough with filling. Usually the filling uses pork, but it can also be made with other fillings such as mushroom, tofu, vegetables, starch noodles(粉條), or a combination.

In the Zhongyuan region, shui jian bao is traditionally cooked in a pan with a technique similar to the technique used for making potstickers(鍋貼 guotie). While cooking, a mixture of flour or starch and water is added, then the buns are cooked until crispy. This creates a crust on one side of the buns.

Another variety of shui jian bao is also popular in Lu cuisine.

Recipe

Ingredients

• 2 cup all-purpose wheat flour (for dough) + 1 tbsp (for cooking)
• 1 tsp yeast
• ¾ cup water (for dough) + ½ cup water (for cooking)
• 2 giant scallion(大蔥) or 4 scallion, finely chopped
• 1 tbsp piece ginger, peeled and minced
• 12 fresh shiitake, minced (about 2 – 3 cup)
• ½ tsp salt
• 1 tbsp light soy sauce(生抽)
• 2 – 4 tbsp sichuan peppercorn water [substitute water]

Directions: Dough

• combine 2 cup flour, yeast
• gradually mix in ¾ cup water until combined
• knead into dough
• cover and let rise 1 to 2 hours (meanwhile prepare filling)
• knead dough
• divide into 12 pieces
• shape into rounds
• flatten with rolling pin

Directions: Filling

• combine scallion, ginger, shiitake, salt, soy sauce
• mix in sichuan peppercorn water until absorbed but not juicy

Directions: Buns

• wrap a spoonful of filling mixture in each dough wrapper
• pan-fry buns until lightly browned, 2 to 5 minutes
• combine 1 tbsp flour, ½ cup water
• add mixture to buns
• cook covered about 5 minutes
• cook uncovered until bottom is crispy (add oil if sticking)
• serve