Sheng Jian Bao (Shanghai Pan-Fried Pork Buns)
Soft yeasted buns filled with juicy pork, pan-fried until the bases are golden and crunchy, then steamed in the same pan and finished with sesame and spring onion.
Ingredients
Pantry bits
- 300g plain flour
- 1 tsp instant dried yeast
- 1 tsp sugar
- 170ml warm water
- 400g pork mince (not too lean)
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 tsp sugar, extra
- 2cm piece ginger, finely grated
- 3 spring onions, finely chopped
- 100ml cold chicken stock or water
- 3 tbsp neutral oil, for frying
- 1 tbsp toasted sesame seeds
- Chinkiang black vinegar, to serve
Instructions
- Mix the flour, yeast and sugar in a bowl. Add the warm water and knead for 8 minutes into a smooth, soft dough. Cover and leave in a warm spot for 1 hour, until doubled.
- Meanwhile, put the pork, soy sauce, Shaoxing wine, sesame oil, white pepper, salt, extra sugar and ginger in a bowl. Stir in one direction while adding the cold stock a splash at a time, until the mixture is sticky and has absorbed all the liquid. Stir in two-thirds of the spring onion and chill until needed.
- Knock back the dough and divide it into 16 pieces. Roll each into a 9cm round, thinner at the edges. Put a heaped tablespoon of filling in the middle and pleat the edges up and over to seal. Leave the buns, sealed side down or up as you like, for 15 minutes.
- Heat the oil in a large heavy frying pan with a lid over medium heat. Arrange the buns in the pan with a little space between them and fry for 2-3 minutes until the bases are pale golden.
- Pour in 125ml water (it will spit), cover immediately and cook for 8 minutes over medium heat until the water has gone and the buns are puffed.
- Uncover, scatter with sesame seeds and the remaining spring onion and cook 1-2 more minutes until the bases are deep golden and crisp. Serve hot with black vinegar for dipping. Bite carefully: the filling is juicy and very hot.
About this dish
Sheng jian bao (生煎包) are Shanghai's breakfast buns. They are fried and steamed in one heavy pan, so each bun has a fluffy top, a crunchy golden base and a little pool of hot pork juice inside, a bit like a sturdier xiao long bao.
The dough is a simple yeasted bun dough, similar to char siu bao, and the filling is the same idea as pork jiaozi: pork beaten with stock until it holds plenty of liquid. Serve them with Chinkiang black vinegar and a pot of tea.
Tips for the best result
- Beat the stock into the pork slowly and in one direction. This is what makes the filling juicy.
- Use a heavy pan with a tight lid so the steam does its job.
- Don't roll the dough too thin in the middle or the base can tear in the pan.
Substitutions
- Pork: chicken thigh mince works; add 1 tbsp of oil to it.
- Shaoxing wine: dry sherry, or leave it out.
- Shortcut: use 500g of ready-made pizza or bun dough from the bakery.
Storage
Uncooked buns freeze well on a tray, then in a bag, for up to 2 months; cook from frozen, adding 3 minutes to the steaming time. Cooked buns keep in the fridge for 2 days; reheat in a covered pan with a splash of water.
Sheng jian bao FAQs
What is the difference between sheng jian bao and xiao long bao?
Xiao long bao use a thin unleavened wrapper and are only steamed. Sheng jian bao use a raised bread dough and are pan-fried then steamed, so they have a crisp base and a fluffier, thicker skin.
Can I make the buns ahead?
Yes. Shape them, cover and refrigerate for up to 4 hours, or freeze them. Bring chilled buns out 15 minutes before cooking.
Where can I buy Chinkiang black vinegar in Australia?
Most Asian grocers stock it, labelled Chinkiang or Zhenjiang vinegar (镇江香醋), usually in a dark bottle with a yellow label. Some larger supermarkets carry it in the Asian aisle.
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