Xiao long bao, Shanghai-style soup dumplings, have become legendary for good reason, but so far their doughier pan-fried cousins called sheng jian bao remain much less well-known here in the States. If you love XLB, you need to try sheng jian bao. Here's how to make them, from the flavorful pork filling to the dough wrapper and combo pan-frying and steaming method.

Sheng Jian Bao (Pan-Fried Pork Soup Dumplings) Recipe

For the Pork Filling:

Napa cabbage (from about 2 or 3 leaves)

salt

pork belly,

shiitake

scallion, finely chopped

garlic, minced

cornstarch

Shaoxing wine

sesame oil

vegetable, peanut, or canola oil

sugar

white pepper

For the Dough:

baking powder

dry yeast

milk

Vegetable, peanut, or canola oil, for greasing and cooking

For the Pork Filling: Place Napa cabbage in a bowl, add salt, and mix until slightly wilted, about 1 minute. Let stand at room temperature for 10 minutes. Squeeze cabbage of excess water and return to bowl.

Place pork belly in a food processor and process until finely ground. Add Napa cabbage, shiitake mushrooms, scallion, garlic, and pulse 2 times until incorporated. Transfer to a large bowl.

Add cornstarch, Shaoxing wine, sesame oil, vegetable oil, table salt, sugar, and white pepper powder to the ground pork. Mix well and set aside in the refrigerator. The filling can be made a day ahead.

For the Dough: In a large bowl, mix flour, cornstarch, salt, sugar, baking powder, and yeast together. Warm milk in a microwave, about 30 seconds. Stir half of the milk into the flour, combine with a spatula, then stir in the remaining milk until thoroughly combined. Knead until dough comes together, about 5 to 10 seconds. Transfer dough to a clean work surface and knead until the dough is smooth. Grease a bowl with oil, transfer the dough to the bowl, and cover with plastic wrapper. Let rest for 30 minutes.

To Assemble the Buns: Transfer dough to a lightly floured work surface. Cut dough into 4 equal parts. Roll out one portion of dough into a 6-inch snake, and cut into 6 equal pieces. Roll each piece of dough into a ball, flatten it with the palm of your hand, and roll the dough out with a small rolling pin until it is about 3 1/2 inches in diameter.

Place about 1 tablespoon of the pork filling in the center of the dough round. Fold the dough up and around the filling, pleating and pinching around the top until sealed.

Place finished buns on a lightly greased plate, cover plate loosely with plastic wrap, and let rest at room temperature for 10 minutes. The buns can be frozen at this point by spreading them on a parchment-lined baking sheet dusted with flour and freezing; transfer frozen buns to a zipper-lock bag for long-term freezer storage.

To cook fresh buns, heat 1 teaspoon oil in a non-stick skillet over medium-high heat until shimmering. Place the buns in the pan, leaving 1/2 inch  of space between each bun (work in batches if necessary). Pan-fry the buns until they start to turn lightly golden brown on the bottom, about 25 seconds. Pour 1/4 cup water into the skillet and cover immediately. Cook until the water completely evaporates, about 5 minutes. Turn off the heat and leave the lid on the pan until the sizzling stops, about 30 seconds. Remove the lid, plate the buns, and serve immediately. 

To cook frozen buns, heat 1 teaspoon oil in a non-stick skillet over medium-high heat until shimmering. Place the frozen buns in the pan, leaving 1/2 inch  of space between each bun (work in batches if necessary). Pan-fry the buns until they start to turn lightly golden brown on the bottom, about 25 seconds. Pour 1/4 cup water into the skillet and cover immediately. Cook until the water completely evaporates, about 7 minutes. Turn off the heat and leave the lid on the pan until the sizzling stops, about 30 seconds. Remove the lid, plate the buns, and serve immediately. 

These warm, gooey cinnamon rolls are my secret weapon around the holidays, because the all-in-one recipe takes only one bowl, and the rolls can be made in advance to bake and frost without any fuss.

One-Bowl, Overnight Cinnamon Rolls Recipe | BraveTart

For the Frosting:

plain, full-fat cream cheese

(10 milliliters) vanilla extract

For the Filling:

unsalted butter

light brown sugar (3/4 cup, gently packed; 170 grams)

ground cinnamon (about 2 tablespoons; 15 grams)

nutmeg

all-purpose flour

sugar (about 1/2 cup; 100 grams)

instant yeast,

baking soda

unsalted butter (8 tablespoons; 115 grams)

milk (8 tablespoons; 115 grams), any percentage will do

For the Frosting: Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then sprinkle in the rest of the sugar a little at a time. Once it is incorporated, increase to medium and beat until creamy and pale ivory, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature. (If your kitchen is chilly and the frosting hardens in that time, briefly microwave the bag to restore its creamy texture before use.)

For the Filling: Prepare filling with the same bowl and beater, mixing butter, brown sugar, cinnamon, nutmeg, and salt on low speed until moistened. Increase to medium and beat the dark paste until creamy, light in color, and very soft, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature.

For the Dough: Wipe the bowl with a paper towel, then whisk together flour, sugar, yeast, salt, and baking soda until thoroughly combined. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add to flour and stir to form a very dry and shaggy dough. With the hook attachment, knead on low until silky-smooth and elastic, able to be gently stretched into a thin but rough sheet without tearing, about 20 minutes.

First Rise: Cover bowl with plastic and set dough to rise until puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F (21°C). If the dough feels dense, firm, or overly resilient, rest 15 minutes before testing again (this is more likely in chilly months).

Shaping: Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Snip a corner from the bag of cinnamon filling, squeeze over the dough, and spread into an even layer with an offset spatula. Sprinkle pecans on top and roll to form a 12-inch log, ending seam side down.

Slide an 8-inch strand of thread, unflavored dental floss, or butcher's twine under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into six 1-inch slices and arrange in a parchment-lined 9- by 13- by 2-inch aluminum baking pan (or two 8-inch by 3-inch round cake pans).

Second Rise: Cover rolls with foil and refrigerate overnight, or up to 48 hours. Adjust oven rack to middle position and preheat to 350°F (180°C); meanwhile, let cinnamon rolls stand at room temperature until oven is hot.

To Bake and Serve: Bake, covered, until cinnamon rolls are puffed and firm but pale, about 45 minutes. (If using darker pans, check on the cinnamon rolls after 30 minutes.) Remove the foil and continue baking until lightly browned, about 15 minutes more. Snip a corner from the bag of frosting, squeeze over the cinnamon rolls, and spread into an even layer with the back of a spoon. Serve immediately, and leave no survivors; life’s too short for day-old cinnamon rolls.

Swedish Christmastime favorite, saffron infused S shaped sweet rolls, for St. Lucia Day.

St. Lucia Saffron Buns

milk (175 ml)

saffron threads

1/4-ounce packet active dry yeast

(490 g to 570 g) all purpose flour

cardamom

(1/2 stick, 4 Tbsp, 56 g) unsalted butter, softened

sour cream (or quark if available)

eggs

Raisins

egg, beaten

"Hi Elise, I’m based in Denmark and can’t get a hold of sour cream as shops sadly don’t sell that product here. Qvark is sold in some stores but with very low fat content, such as 0,2% or 0,4%. Is that too low? We also have creme fraiche which can come in either 9% or 18% fat. Could you suggest what you think would be best to use in your recipe?\r\nThanks so much!"

"Hi. I want to attemp these buns but I have ground cardamom as I make several other Swedish treats. Any suggestions how to measure that?"

Heat milk, saffron, sugar: In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy. Remove from heat and stir to dissolve the sugar. Let cool until about 115°F, or warm to the touch, but not hot.

Sprinkle the yeast over the warm saffron-infused milk and let sit for 5 to 10 minutes until foamy.

Whisk flour, sugar, salt, cardamom: In the bowl of a stand-up mixer* whisk together 3 1/2cups (490 g) of the flour, remaining 1/4 cup of sugar, salt and ground cardamom (if using).
*You can make this recipe without a mixer, for me it's just a bit easier with one.

Make a well in the center of the flour and add the yeast milk saffron mixture, the eggs, the butter, and the sour cream. Mix the ingredients until well incorporated.

Knead the dough: Switch to the dough hook of your mixer (if using, otherwise knead by hand). On low speed start to knead the dough. Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it.

Let dough rise: Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. (Note at this point you can make ahead and refrigerate overnight if you wish.)
 
Let sit in a warm place for 1 to 2 hours, until the dough has doubled in size. (One way to tell that the dough is ready is that you poke your finger in it and it takes quite a bit of time for the indentation left by your finger to go away.)

Form dough into S shapes: When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form it into a ball about 2 inches wide (60 to 70 grams if you are weighing). Roll the ball out into a snake, about 14 inches long.
 
Then Curl the ends in opposite directions, forming an "S" with spirals at each end. Place on a lined baking sheet and repeat with the rest of the dough.

Let sit for second rise:  Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.

Brush with egg wash, place raisins on buns: Preheat oven to 400°F (205°C). Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Place raisins in the centers of the "S" spirals.

Bake: Place in the oven and bake at400°F (205°C) for about 10 to 11 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.
Remove from oven and let cool for 5 minutes before eating.

"By far the best St Lucia Buns.  My husband is Swedish and we've been making them every Christmas since we met.  Initially using his family's recipe but after moving this year I could not find that recipe and googled St Lucia Buns and found this one and we are very happy with the outcome.  The buns we had made in previous years, and those made by his family were always heavy and dense but these are lighter and fluffier all around better!  We always add Almond paste before baking as we roll each one out and they are exceptional.  I'll be making another triple batch later this week to share with neighbors and friends!"

"Just made these and they are delightful! Made the dough overnight and baked them in the morning. Thanks so much for sharing the recipe!"

Potato rolls! So soft and fluffy. These are THE BEST dinner rolls ever. Perfect for Thanksgiving dinner or for sandwich sliders.

Potato Dinner Rolls

water, room temperature

(1 packet) active-dry or instant yeast

potatoes

salted butter, melted and cooled

rosemary leaves

salted butter, room temperature

honey

"I have made these several times...wonderful!  The most recent time I used a mix of white and wheat flours--results were equally good.  What I'm wondering is how best to make these in advance?  Like, make the dough and refrigerate after first rise?  Before first rise?  Then what?  I would appreciate this guidance, thanks!"

Proof the yeast: In the bowl of a stand mixer, combine the water, the yeast, and 1 teaspoon of the sugar. Set aside for about 5 minutes, or until the mixture looks bubbly. If the mixture doesn't start to bubble, then your yeast has likely expired and it's best to start over with new yeast.

Mix the dough: Add the remaining sugar, mashed potatoes, milk, butter, eggs, rosemary, and salt to the bowl with the yeast mixture and stir with a spatula until smooth. Add 4 1/2 cups of the flour and mix until you form a shaggy dough.

Knead the dough: With a dough hook attachment (or on the counter, if kneading by hand) knead on medium-low for 5 to 7 minutes until the dough is smooth, forms a ball around the dough hook, and pulls away from the sides of the bowl (it's fine if the dough sticks to the bottom of the bowl). If the dough is still sticking to the sides after few minutes of kneading, add in a little more flour 2 tablespoons at a time.

Let the dough rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and place somewhere warm for about 1 hour, or until the dough doubles in size.

Shape the dough into rolls: Line a 13x9-inch baking pan with parchment paper and lightly grease. Turn the dough the out onto lightly floured surface and cut into 16 to 20 equal pieces. Roll the dough into small balls, and place seam side down in the baking dish.

Cover and let the rolls rise until puffed and nearly doubled in size, about 1 hour. About 15 minutes before the rolls are ready, heat the oven to 350F.

Bake for the rolls for 20 to 25 minutes, or until the rolls are golden brown on top and register 200F on the inside when tested with an instant-read thermometer.

Brush the rolls with honey butter: In a small dish, mix together 1/4 cup room temperature butter and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, then sprinkle with salt. Allow to cool slightly before serving.

"This is beyond amazing. I have a quick question as I am far from being a baker ! Can I mix the salt in the water after the yeast have bubbled to dissolve it ?"

"Loved this rolls!  Very easy and not too much stress! How could I make this into a loaf of bread? Thanks so much!"

"Amazing recipe. I have been making these for my family since i first found your recipe a few years ago. Today I was requested to make these. Waiting on them now. Since I first started making these my son has became a Type 1 diabetic.  Would you have an idea of how many carbs each roll may be. We carb count everything or guess the best we can for our sons health. \r\nThanks again for the great recipe."

"I made these the other day because I had two tiny potatoes left over and no plans to use them. The only change I made was substituting a cup of flour for whole wheat flour because I like the texture. They turned out amazing! I pulled them out at 20 mins and they were still doughy on the inside, so I think they cooked for about 30 mins total for me. So soft, great flavor, and I like the texture the whole wheat gave them. The recipe was super easy and I’m definitely going to be making these again!"

The delicious flavors of a cinnamon bun in an easy to make, overnight breakfast treat.  Sweetened with brown sugar, flavored with cinnamon and packed with raisins.

Cinnamon Roll Overnight Oats

plain Greek yogurt

cashew milk

vanilla extract

cinnamon

chia seeds

brown sugar ((or other sweetener, to taste))

oats

sultana raisins

In a large bowl, mix together the liquids.

Add the remaining ingredients and mix together.

Store

Either portion the oats into jars and add lids, or place entire portion in a large container and add a lid.&nbsp; Refrigerate overnight.

Serve

Top with whipped heavy cream, if preferred.&nbsp; Can eat hot or cold.

These buns are a result of a collaboration between one of my YouTube subscribers (CalgaryGuy) and myself.  Don put in most of the work, making probably twice as many trial runs tweaking this recipe as I did.  The results are a wonderfully hearty bun that doesn't crumble or fall apart, even with the juiciest burgers.

Keto Burger Buns

water (237 mL)

active dry yeast

whole psyllium husks (20 grams)

TB unflavored whey protein (9 grams)

TB oat fiber (14 grams)

TB coconut flour (18 grams)

almond flour (131 grams)

tsp fine sea salt

TB egg whites (90 mL)

TB extra virgin olive oil

Preheat your oven to its lowest setting for 5 minutes then turn your oven off.  This is just to create a warm environment for the dough to rise.

Combine warm water (110-115F or 44-45C), inulin or honey and active dry yeast in a bowl or 2 cup Pyrex measuring cup and stir or whisk until combined.  Set aside to let proof while you work on the dry ingredients.

Add psyllium husks, whey protein powder, oat fiber, coconut flour, almond flour and salt to a food processor and pulse six to eight times to thoroughly combine.

Add the egg whites and olive oil and pulse another six to eight times so that the texture is what you would expect for a pie crust.

With the food processor running, pour the proofed yeast water into your dough.  Do not over process -- mix only until combined. The dough will look very "soupy" at this point.

Transfer the dough from the food processor to a bowl and allow it to sit for 10 minutes.  This will allow the dough to firm up a bit, making it easier to shape your buns.

With wet hands, gently form the dough into four balls (six if you're doing sliders) and place them on a baking sheet lined with parchment paper or a silicone mat.  Do not overwork the dough and do not press it down.  You want them buns to be ball shaped at this point.

Place the buns into your warm oven for one hour.  During this point, the leavening of the yeast will be fighting the weight of the dough and the dough will flatten and expand into hamburger sized buns.

Remove the buns from the oven and then preheat the oven to 350F (177C).

Return the buns to the oven and bake for 50-60 minutes.  You may want to tent the buns with aluminum foil at the 30 minute mark.

Remove the buns and allow them to rest for at least one hour before slicing.

Once you've tasted these light-as-air cakes, you will be hooked

Blueberry &  lemon friands

icing sugar

plain flour

ground almond

lemon

blueberry

Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.

Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.

Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.

Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.

Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

Delicious, squidgy Chocolate Chelsea buns recipe filled with chocolate chips, and topped with a nutty chocolate drizzle

Chocolate Chelsea buns

For the buns:

(12 ounces) strong plain flour

(1¾oz) caster sugar

level tsp salt

sachet fast-action dried yeast

(1¾oz) butter, melted

egg,

milliliters (¼ pint) milk, lukewarm

For the filling and topping:

chocolate

packet/carton dark or milk chocolate chunks/chips

x 28cm (7 x 11in) traybake tin, buttered

Small disposable piping bag

This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea. Who could resist a fruit-filled bun, hot from the oven?

Chelsea buns

strong white flour

sachets fast-action yeast

golden caster sugar

softened butter

currants

sultanas

tsp mixed spice

caster sugar

golden sugar

Start by making the dough. Mix together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour.

Dust your work surface with flour and tip the mixture onto it and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until doubled in size.

Heat oven to 200C/180C fan/gas 6 and grease a deep 21 x 21cm square tin. Dust the work top with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle. To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the mixed spice and caster sugar together in bowl then sprinkle that over the dough in an even layer.

Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 30 mins or until doubled.

Bake the buns for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. For the glaze, stir the caster sugar together with 1 tbsp water until the sugar has dissolved then brush it all over the buns as soon as they are cooked. Leave to cool in the tin for 10 mins before serving. Can be eaten hot or cold.

Jam doughnuts meet hot cross buns in this Easter mash-up you'll love for years to come.

Hot cross bun jam doughnuts recipe

tsp yeast

tbsp warm water

plain flour, plus extra for dusting

butter, melted

milk, warmed

egg, lightly beaten

tsp vanilla extract

strawberry jam

Vegetable oil, for shallow frying

water

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5971913615001&=domain=taste

5348771529001-5971913615001

Billie Mckay serves up her favorite childhood recipe, the Chelsea bun.

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Top 23 bun recipes from across the web

The most viewed bun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheng Jian Bao (Pan-Fried Pork Soup...

One-Bowl, Overnight Cinnamon Rolls ...

St. Lucia Saffron Buns

Potato Dinner Rolls

Cinnamon Roll Overnight Oats

Keto Burger Buns

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The most viewed bun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine