Shengjian Bao

Name: Shengjian Bao
Yield: 4 servings
Cuisine: Chinese
Ingredients: Dough: 300g flour, 3g yeast, 160ml warm water; 300g fatty minced pork; 150g pork aspic (set pork stock), chopped; Soy sauce, Shaoxing wine, sugar, ginger and white pepper; Spring onions and toasted sesame seeds; Oil and water, for pan-frying

生煎包/shung-jyen BOW/

Also known as: Sheng Jian Bao, Shanghai Pan-Fried Buns, Shengjian Mantou

About this dish

Pan-fried soup buns with fluffy tops, crispy bottoms sprinkled with sesame, and a burst of hot pork broth inside.

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Ingredients

🌾Dough: 300g flour, 3g yeast, 160ml warm water

🐖300g fatty minced pork

🍲150g pork aspic (set pork stock), chopped

🫙Soy sauce, Shaoxing wine, sugar, ginger and white pepper

🌿Spring onions and toasted sesame seeds

🫗Oil and water, for pan-frying

Method

Serves 4

Make the yeasted dough and let it rise briefly.

Mix the pork with seasonings, then fold in the chopped aspic.

Wrap small balls of filling in rounds of dough, pleating the tops closed.

Fry pleated side down in an oiled pan until golden, add water to come a third of the way up, cover and steam for 8 minutes.

Uncover until the bottoms crisp, then scatter with sesame and spring onion.

✓ What Makes it Authentic

Shengjian bao is a Shanghai breakfast staple, cooked in huge flat pans; bite carefully, as the soup inside is very hot.

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