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Sheng Jian Bao

Name: Sheng Jian Bao
Total time: 40 min
Yield: Serves 4
Cuisine: China
Ingredients: 300g Ground Pork; 250g Bread flour; 1 tsp Yeast; 150ml Chicken Stock; 4g Gelatin; 1 tsp Ginger (minced); 2 tbsp Leek (minced); 1 tbsp Soy Sauce; To taste Black Sesame Seeds; To taste Green Onion (sliced)

Snack

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Pan-fried soup buns, crisp on the bottom and juicy inside — a Shanghai favorite.

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📖 The Story Behind This Dish

Sheng jian bao are a Shanghai breakfast and snack: buns of leavened dough filled with juicy pork and pan-fried and steamed in a wide pan. They're built like xiaolongbao, but the dough has a little yeast so it puffs up, and only the bottom is fried golden. They're finished with black sesame and scallion.

🌆 Where it's eaten: On a Shanghai morning, commuters wait at the stall for a fresh batch and eat them piping hot on the way to work.

🥕 Ingredients (serves 4)

Ground Pork 300g
Bread flour 250g
Yeast 1 tsp
Chicken Stock 150ml
Gelatin 4g
Ginger (minced) 1 tsp
Leek (minced) 2 tbsp
Soy Sauce 1 tbsp
Black Sesame Seeds To taste
Green Onion (sliced) To taste

👩‍🍳 Instructions

Knead flour with yeast and water and let the dough rise.
Dissolve gelatin in chicken stock, chill until set, and chop.
Mix ground pork with the chopped jelly, ginger, leek, and soy sauce for the filling.
Roll out rounds of dough, wrap the filling, and pleat closed.
Oil a frying pan, arrange the buns, and fry the bottoms.
Add water, cover, and steam. When the water is gone and the bottoms are crisp, sprinkle with black sesame and scallion.

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