Sheng jian bao (生煎包)
China
Juicy pork buns with a semi‑crunchy, semi‑soft shell – a traditional Shanghai breakfast and a great party snack. The dough rises while the filling stays moist thanks to the addition of water during mixing.
Ingredients
- 250 g wheat flour
- 1 tsp sugar
- 1 tsp dry yeast
- 140 ml warm water
- 250 g ground pork
- 2 tbsp green onion
- 0.5 tbsp ginger
- 2 tsp light soy sauce
- 0.5 tsp sesame oil
- 0.25 tsp salt
- 1 pinch ground Sichuan pepper
- 5 tbsp water
- 1 tbsp vegetable oil
- to taste sesame seeds
Steps
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In a large bowl combine wheat flour, dry yeast and sugar. Gradually pour in warm water, stirring with sticks or a fork.
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Knead the dough by hand until smooth and elastic, then cover the bowl with a damp kitchen towel.
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Let the dough rise in a warm place until it doubles in size (about 40–90 minutes).
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In a large bowl combine ground pork, green onion, ginger, light soy sauce, sesame oil, salt and ground Sichuan pepper.
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Gradually, continuously stirring, add 5 tablespoons of water (or chicken broth) to the filling until the mixture becomes homogeneous.
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Place the dough on a flour‑dusted surface and knead again until it returns to its original volume.
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Divide the dough into 20 equal pieces, rolling each into a round disc.
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Place a portion of the filling in the center of each disc, then pinch the edges to form a bun.
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Let the formed buns rest for 15 minutes.
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Heat vegetable oil in a pan over high heat.
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Place the buns in the pan, fry until golden brown on the bottom, then pour in 240 ml of water, cover with a lid and cook until the water evaporates.
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Remove the lid, sprinkle the buns with toasted sesame seeds and green onion (for garnish).
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Fry for another about 30 seconds until a crispy crust forms.
FAQ
How do you pronounce 生煎包 (Sheng Jian Bao)?
It's pronounced 'Shung Jen Bow'. The 'Sheng' is like 'shung' in 'shun', 'Jian' like 'jen' in 'Jenny', and 'Bao' like 'bow' in 'rainbow'.
Can I substitute pork in Sheng Jian Bao?
While traditional Sheng Jian Bao uses pork, you can experiment with ground chicken or a mushroom-based filling for a different flavor profile. Our app can suggest specific substitutions.
How long does it take to make Sheng Jian Bao?
This recipe takes approximately 133 minutes, including preparation, rising time for the dough, and cooking.
What's the best way to serve Sheng Jian Bao?
Sheng Jian Bao are best served hot, fresh from the pan, often with a dipping sauce made from black vinegar and ginger. They are a popular breakfast item in Shanghai but also make a great snack.
Can I make Sheng Jian Bao ahead of time?
You can prepare the filling and dough separately and refrigerate them. Assemble and cook just before serving for the best texture and juiciness. Cooked buns are best eaten fresh.