Shēngjiān Bāo (生煎包) is a beloved pan-fried bun originating from Shanghai, where it’s commonly eaten as a breakfast food or street snack. These buns are known for their juicy pork filling wrapped in a fluffy, yeasted dough that’s steamed and pan-fried at the same time. The result is a bun with a soft, tender top and a golden, crispy bottom.
Unlike its more famous cousin xiaolongbao, which is delicate and typically eaten in more formal dim sum settings, shēngjiān bāo is heartier and often enjoyed on the go. The buns are placed in a flat pan with oil and a bit of water, then covered so they steam and fry simultaneously. They’re finished with a sprinkle of sesame seeds and chopped green onions.
Part of what makes eating Shēngjiān Bāo so satisfying is the experience. In Shanghai, they’re often served four to an order, fresh from the sizzling flat-top griddle, and typically eaten with a touch of vinegar or chili oil.
You can find variations of Shēngjiān Bāo with different fillings like shrimp or vegetarian options, though traditional pork remains the most iconic. Whether eaten from a bustling street stall or a modern dumpling shop, these buns continue to be a nostalgic comfort food and a perfect example of how Chinese street food combines practicality with rich culinary tradition.
How Do I Make the Dough?
The dough for shengjian bao is soft, fluffy, and just slightly sweet. Perfect for holding in juicy pork filling while forming that signature contrast between the tender top and crispy, golden bottom. It’s a yeasted dough, but much simpler than traditional bread—no stand-mixers required (although it can make the job easier)!
Dough Ingredients:
- 1 ½ cups (240g) all-purpose flour
- 1 tablespoon sugar
- ½ tablespoon instant yeast
- 1 teaspoon salt
- ⅔ cup (160ml) warm water
To make the dough, mix together the ingredients (flour, sugar, instant yeast, salt, and warm water) and stir until a shaggy dough forms. Knead until smooth, cover, and let it rise in a warm place until doubled in size, about 45 – 60 minutes. This light, fluffy dough is the perfect base for crisp-bottomed, juicy Shengjian Bao.
What Should I Pair With Shengjian Bao?
Shengjian Bao is versatile. It can be enjoyed as a quick breakfast on the go, a savory appetizer, or even the centerpiece of a casual dinner spread. In Shanghai, it’s often eaten in the morning, but it also makes a satisfying meal when paired with other dishes. If you’re looking to round out your table with dishes that pair well with Shengjian Bao, here are some great options (click on each one to be directed to my recipe):
Shengjian Bao Recipe (Chinese Pan-Fried Pork Buns)
- Total Time: 2 hours 15 minutes
Description
Shengjian Bao are pan-fried pork buns with a juicy, flavorful filling and crispy bottoms. Similar in flavor to dumplings, but thicker and breadier.
Ingredients
For the Dough:
- 1 1/2 cups all-purpose flour (240 g)
- 1 tablespoon sugar
- 1/2 tablespoon instant yeast
- 1 teaspoon salt
- 2/3 cup warm water
For the Filling:
- 1 lb ground pork
- 1 tablespoon fresh ginger, minced or grated
- 3 tablespoons garlic, minced or grated
- 4 stalks green onions, finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
- 1 teaspoon toasted sesame oil
Optional Garnish:
- Chopped green onions
- Chili crisp/oil
- Roasted sesame seeds
Instructions
- In a large bowl (or stand-mixer bowl if you have one), combine flour, sugar, instant yeast, and salt. Add warm water and stir until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 15 minutes (10 minutes if you are using a stand-mixer with a dough hook attachment), until smooth and elastic.
- Place the dough in a clean bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- In a mixing bowl, combine ground pork, minced ginger, garlic, chopped green onions, soy sauce, white pepper, and toasted sesame oil. Mix thoroughly until everything is well incorporated and the filling becomes slightly sticky.
- Once the dough has risen, punch it down and divide it into equal pieces (about 16). Roll each piece into a ball, then flatten into a small circle. The center should be around 1/4 inch thick, with the edges rolled thinner – about 1/8 inch – since they’ll be pleated and folded together, naturally creating more thickness in that area.
- Place a spoonful of filling in the center of each wrapper. Carefully pleat and pinch the edges together to seal the top. Make sure the buns are well sealed so no filling leaks out.
- Heat a large nonstick skillet (I like to use cast-iron because I’ve found it cooks these best) over medium heat and add a little oil to coat the bottom.
- Place the buns sealed-side down (or up – both ways are used traditionally) into the pan, spacing them slightly apart. Cook uncovered for 3 – 4 minutes until the bottoms are golden brown.
- Carefully pour in ½ cup of water and immediately cover with a lid to steam. Steam for 6 – 7 minutes, or until the water has evaporated and the buns are fully cooked. Remove the lid and cook for another 1–2 minutes to re-crisp the bottoms.
- Serve hot, optionally garnished with chopped scallions or sesame seeds. Pair with a simple dipping sauce like soy sauce, black vinegar, or chili crisp.
- Prep Time: 2 hours
- Cook Time: 15 minutes
Nutrition
- Serving Size: 5-6
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