Scallion Cornbread Bao Sliders

By Anonymous Chef on Reality Fabricator

Scallion Cornbread Bao Sliders

Description

Pan-fried sheng jian bao buns stuffed with shredded braised pork belly and jalapeño cornbread crumbles, topped with pickled mustard greens. Griddled for crispy bottoms while steaming interiors, blending Shanghai's scallion pancake essence with soul food's cornbread texture and barbecue vibes. Fluffy, savory bites ideal for gatherings, about 60 minutes total.

Cultural Background

Sheng jian bao originated in Shanghai in the early 20th century as a street food combining steamed and pan-fried techniques for crispy bottoms and juicy fillings, rooted in Chinese dumpling traditions. Soul food cornbread draws from African American culinary history, evolving from Indigenous and West African corn-based breads adapted during the era of slavery and Southern U.S. cooking. This fusion incorporates scallion pancake elements from Chinese flatbreads with barbecue-inspired pork and pickled greens common in both cuisines for a modern cross-cultural slider.

Recipe Info

PREP TIME: 35 minutes
COOK TIME: 25 minutes
TOTAL TIME: 60 minutes
SERVINGS: 10
DIFFICULTY: Medium

Ingredients

Instructions

  1. Make the pickled mustard greens by washing and chopping 8 ounces of greens into 1-inch pieces, sprinkling with 1 teaspoon salt and 3/4 teaspoon sugar, then covering with a brine of 1 cup rice vinegar and 1/2 cup water in a jar; let sit at room temperature for at least 30 minutes or refrigerate overnight for best flavor, then drain before use.
  2. Prepare the braised pork belly by blanching 1.5 pounds of cut pieces in boiling water for 5 minutes to remove impurities, then drain and rinse; in a pot, heat 1 tablespoon oil, add ginger and star anise, stir-fry 1 minute, add pork and brown lightly, then add 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons Shaoxing wine, 1 tablespoon sugar, and 2 cups water; bring to a boil, reduce to low simmer covered for 45-60 minutes until fork-tender, shred the pork with two forks and set aside to cool slightly.
  3. Bake the jalapeño cornbread by preheating oven to 425°F, mixing 1 cup cornmeal, 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 1/4 cup oil, 2 diced jalapeños, and optional 1/2 cup cheddar; pour into a greased 8x8 pan and bake 18-22 minutes until golden and a toothpick comes out clean; cool 10 minutes then crumble into coarse pieces.
  4. Make the bao dough by combining 250 g flour, 1 teaspoon yeast, 1 teaspoon sugar, and sliced scallions in a bowl; gradually add 140 ml lukewarm water and 1 teaspoon oil, knead 8-10 minutes until smooth and elastic, cover and rest 20-30 minutes until doubled.
  5. Assemble the sliders by dividing dough into 10 equal pieces, rolling each into a 4-inch circle; mix shredded pork with about 1 cup cornbread crumbles, place 2-3 tablespoons filling in the center of each wrapper, pleat and seal into buns.
  6. Cook the buns by heating 1 tablespoon oil in a large nonstick skillet over medium heat, place buns seam-side down in a single layer, fry 2-3 minutes until bottoms are golden and crispy; add 1/4 cup water to the pan, cover immediately, and steam 8-10 minutes until dough is cooked through and water evaporates, checking for crispy bottoms.
  7. Serve hot topped with drained pickled mustard greens, optionally garnished with extra scallion slices.

Tips

- Use a tight-fitting lid during steaming to trap heat and ensure even cooking without burning the bottoms.
- Avoid overfilling the buns to prevent leaks during frying and steaming.
- Substitute store-bought pickled mustard greens or quick-pickled regular mustard greens if Chinese varieties are unavailable.

Nutrition

Calories: 380
Protein: 18 g
Carbs: 35 g
Fat: 20 g

Tags

Shanghai Chinese, Soul Food / African American