{"id":2313,"date":"2011-07-08T18:27:01","date_gmt":"2011-07-08T10:27:01","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2313"},"modified":"2014-02-16T12:19:32","modified_gmt":"2014-02-16T04:19:32","slug":"chinese-shui-jian-bao","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2313","title":{"rendered":"Shui Jian Bao (\u6c34\u714e\u5305)"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Shui Jian Bao 1\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Shui-Jian-Bao-1.jpg\" width=\"650\" height=\"444\" \/><\/p>\n<p style=\"text-align: justify;\">Shui Jian Bao literally means &#8216;buns fried\/cooked\/steamed in water. It came to me as a sudden realisation. I didn&#8217;t know that the name was so literally translated! One really has to get down and cook a dish in order to fully fathom the essence behind its name.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p><strong><em>Ingredients for filling<\/em>:<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Minced pork: 450g<\/li>\n<li style=\"text-align: justify;\">Salt: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Corn starch: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">White pepper: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Fish sauce: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Rice wine: 4 tsp<\/li>\n<li style=\"text-align: justify;\">Sesame oil: 4 tsp<\/li>\n<li style=\"text-align: justify;\">Water: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Ginger: 2 tsp, chopped<\/li>\n<li style=\"text-align: justify;\"><span style=\"text-decoration: underline;\"><strong><a title=\"Garlic chives\" href=\"http:\/\/en.wikipedia.org\/wiki\/Garlic_chives\" target=\"_blank\">Garlic chives<\/a><\/strong><\/span> (or \u97ed\u83dc): 1 handful, chopped to fill up 1 cup<\/li>\n<\/ul>\n<p><strong><em>Ingredients for dough<\/em>:<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Instant dried yeast: 1\/2 tbsp (about half a 7g sachet)<\/li>\n<li style=\"text-align: justify;\">Warm water: 3\/4 cup<\/li>\n<li style=\"text-align: justify;\">Vegetable oil: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Icing sugar: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Baking powder: 2 tsp<\/li>\n<li style=\"text-align: justify;\">Plain flour: 2.5 cups (250g) + extra for kneading<\/li>\n<li style=\"text-align: justify;\">Salt: 1 tsp<\/li>\n<\/ul>\n<p><strong><em>Ingredients for cooking<\/em>:<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Oil: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Water mixture: 1\/4 cup water + 1 tsp plain flour + 1 tsp white vinegar<\/li>\n<\/ul>\n<p><strong><em>Method<\/em>:<\/strong><\/p>\n<ol>\n<li style=\"text-align: justify;\">Mix pork with salt, corn starch, pepper, sugar, fish sauce, rice wine, sesame oil and water.<\/li>\n<li style=\"text-align: justify;\">Leave pork mixture to marinate in fridge overnight.<\/li>\n<li style=\"text-align: justify;\">Add ginger and chives to pork mixture. Mix well and set aside.<\/li>\n<li style=\"text-align: justify;\">Add yeast to warm water. Leave to dissolve for 10min.<\/li>\n<li style=\"text-align: justify;\">Add oil into yeast mixture.<\/li>\n<li style=\"text-align: justify;\">In a mixing bowl, combine icing sugar, baking powder, flour and salt together.<\/li>\n<li style=\"text-align: justify;\">Add yeast mixture to dried ingredients. Knead on a floured surface for about 10min till smooth and elastic.<\/li>\n<li style=\"text-align: justify;\">Leave to rise in a greased bowl for 1hr (till volume doubles).<\/li>\n<li style=\"text-align: justify;\">Punch the dough down and knead for another 5min.<\/li>\n<li style=\"text-align: justify;\">Divide the dough into 2. Leave the other half to stand in the bowl, covered, so that it does not dry up.<\/li>\n<li style=\"text-align: justify;\">Divide dough again into 15 portions. Roll each into circles the size of your palm.<\/li>\n<li style=\"text-align: justify;\">Spoon 1 tbsp of filling into the centre of dough. Fold the edge towards the centre, upwards, to form a bun.<\/li>\n<li style=\"text-align: justify;\">Repeat the steps for the rest of the dough and fillings.<\/li>\n<li style=\"text-align: justify;\">Heat oil in saucepan.<\/li>\n<li style=\"text-align: justify;\">Place about 10 &#8211; 15 (depending on how big your pan is) onto pan, seam-side down.<\/li>\n<li style=\"text-align: justify;\">Add water mixture into pan. It should reach half the height of the buns.<\/li>\n<li style=\"text-align: justify;\">Leave to steam on medium heat for 5-8min, covered.<\/li>\n<li style=\"text-align: justify;\">Fry the other side of the bun for 1-2min, if you wish (optional).<\/li>\n<li style=\"text-align: justify;\">Serve with black vinegar and ginger.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Shui-Jian-Bao.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2315 alignleft\" title=\"Shui Jian Bao\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Shui-Jian-Bao.jpg\" width=\"650\" height=\"452\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Shui-Jian-Bao.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Shui-Jian-Bao-300x208.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/a><em> <\/em><\/p>\n<p><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">I have no idea how to fold the buns nicely. Give it a try by watching this <span style=\"text-decoration: underline;\"><strong><a title=\"How To Fold Shui Jian Bao\" href=\"http:\/\/www.youtube.com\/watch?v=ORRen1F6dyY\" target=\"_blank\">video<\/a><\/strong><\/span>.<\/li>\n<li style=\"text-align: justify;\">If you are confident that you&#8217;ve folded the buns perfectly, you could actually fry them right side up. I do think it&#8217;ll look considerably nicer!<\/li>\n<li style=\"text-align: justify;\">You are supposed to invert the buns when you plate them so that the crispy side of the buns does not become soggy.<\/li>\n<\/ul>\n<p><strong><em>Disclaimer<\/em><\/strong>:<\/p>\n<ul>\n<li>There are many versions of such buns around. This one can be found in many of Taiwan&#8217;s night markets, as well as in Hong Kong and some parts of China. There are probably a few restaurants selling this dish in Singapore as well (not that I know of), though Xiaolongbao usually stands out as the more popular choice of my countryman&#8217;s taste.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\nMakes 30 small ones or 15 large (palm sized) ones<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2313\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Shui Jian Bao literally means &#8216;buns fried\/cooked\/steamed in water. It came to me as a sudden realisation. I didn&#8217;t know that the name was so literally translated! One really has to get down and cook a dish in order to &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=2313\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,93],"tags":[300,230],"class_list":["post-2313","post","type-post","status-publish","format-standard","hentry","category-chinese","category-pork","tag-pan-fried","tag-steamed"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2313"}],"version-history":[{"count":14,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2313\/revisions"}],"predecessor-version":[{"id":2317,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2313\/revisions\/2317"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}