Sheng Jian Bao (生煎包, Shanghai Pan Recipe

I have a passion for crafting unique pork buns. My variation features ground pork combined with gelatinous pork stock, grated ginger, and green onions tucked inside a soft dough made from all-purpose flour, active yeast, and a pinch of sugar. I always enjoy exploring how to make bao steamed buns with a creative twist.

I recently tried making Sheng Jian Bao and it quickly became one of my favorite recipes. I mixed together 300g all-purpose flour with 150ml warm water, a pinch of sugar and 1/2 teaspoon active dry yeast to form the dough, and it turned out pretty fluffy.

The filling is where the real magic happens. I combined 300g ground pork (using pork belly works best), 150g gelatinous pork stock cut into small cubes, 1 tablespoon grated ginger, and 2 tablespoons finely chopped green onions.

To really build the flavor I added 1 tablespoon Shaoxing rice wine, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon salt, 1/4 teaspoon white pepper and 1 teaspoon sugar. After forming the buns, pan-frying them in 2 tablespoons vegetable oil and adding 1/2 cup water for steaming gives them a crispy bottom and a juicy top.

This recipe is a fun twist on classic Asian cooking. Enjoy!

Why I Like this Recipe

I really like this recipe because it gives me that awesome mix of crispy and juicy textures that I just can’t get enough of. When I bite into a sheng jian bao, I get a satisfying crunch from the fried bottom combined with a super tender dough that makes the pork filling taste even more flavorful.

Another reason is how the pork filling packs a serious punch of flavor. The blend of ginger, green onions, soy sauce and a touch of sesame oil just makes the taste burst in my mouth every time, and the pork stock cubes keep everything extra moist.

I also enjoy making these dumplings from scratch. Even if my dough isn’t always perfect, the process of kneading and shaping them feels fun and rewarding. Sometimes I mess up a bit and they come out a little lopsided, but that’s part of the charm and makes me feel like I really earned my meal.

Finally, I feel like this recipe is a great balance of simplicity and flavor. Its simple ingredients come together in such a complex way that every bite is a reminder of why I love cooking. Try this recipe for sheng jian bao, its super juicy and filled with incredibly flavorful pork all stuffed into a fluffy yet crispy pan-fried wrapper that just nails it on every level.

Ingredients

• All-purpose Flour: Key carbohydrate base that creates dough.

  Essential for a fluffy, tender texture.

• Ground Pork: Primary protein; infuses savory, juicy flavor with rich fat content ideal for filling.
• Gelatinous Pork Stock: Delivers extra moisture, intensifies flavor with gelatin-rich cubes creating a satisfying bite.
• Grated Ginger: Adds a warming zest that offsets richness, lending a sharp, aromatic spice.
• Green Onions: Fresh burst of flavor and subtle crunch that lightens the meat filling.
• Shaoxing Rice Wine: Enhances depth of flavor with mild tang and aromatic complexity.
• Soy Sauce: Introduces a salty, umami note balancing sweet and savory elements.
• Sesame Oil: Contributes a nutty finish and subtle aroma for a more robust taste.
• Vegetable Oil: Helps achieve perfect pan-fry crispiness with evenly browned bottoms.

Ingredient Quantities

• 300g all-purpose flour
• 150ml warm water (for the dough)
• 1/2 teaspoon active dry yeast
• A pinch of sugar (to help the yeast activate)
• 300g ground pork (pork belly works best)
• 150g gelatinous pork stock (cut into small cubes to mix in)
• 1 tablespoon grated ginger
• 2 tablespoons finely chopped green onions
• 1 tablespoon Shaoxing rice wine
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon sugar (for the filling)
• 2 tablespoons vegetable oil (for pan-frying)
• 1/2 cup water (for steaming in the pan)

How to Make this

1. In a bowl, mix the flour, warm water, 1/2 teaspoon yeast, and a pinch of sugar; knead it until smooth, then cover and let it rest for about 30 minutes until it doubles in size.

2. Meanwhile, in another bowl, combine the 300g ground pork with the pork stock cubes, grated ginger, and chopped green onions.

3. Add the Shaoxing rice wine, soy sauce, sesame oil, salt, white pepper, and 1 teaspoon sugar to the pork mixture and mix well, letting it marinate for at least 10 minutes.

4. Once the dough has rested, punch it down and divide it into small, equal balls.

5. Roll each ball into a thin circle and place a generous spoonful of the pork filling in the middle of each.

6. Carefully pinch the edges together to seal the dumpling completely, making sure no filling escapes.

7. Heat the vegetable oil in a frying pan over medium heat; arrange the dumplings in the pan with the sealed side down.

8. Fry the dumplings for about 2-3 minutes until the bottoms turn golden and crispy.

9. Pour in 1/2 cup of water into the pan carefully, then immediately cover it to let the dumplings steam for around 6 minutes.

10. Once the water has completely evaporated and the bottoms are crispy again, remove the pan from the heat and serve the sheng jian bao hot. Enjoy!

Equipment Needed

1. A large mixing bowl for making the dough
2. A separate bowl for combining the pork filling ingredients
3. A rolling pin to flatten out the dough balls
4. A cutting board and knife for prepping ginger and green onions
5. Measuring spoons and cups to accurately portion the water, yeast, sugar and other small ingredients
6. A frying pan that can also be covered for steaming the dumplings
7. A spatula or tongs to flip and remove the dumplings from the pan

FAQ

Sheng Jian Bao (生煎包, Shanghai Pan Recipe Substitutions and Variations

• Instead of using 150ml warm water for the dough, you can swap it with milk for a richer flavor though it might slightly change the texture.
• If you don’t have active dry yeast, you can use instant yeast instead. Use about 1/3 teaspoon instant yeast to replace 1/2 teaspoon active dry yeast.
• For a leaner option, you can replace pork belly with ground pork shoulder. It still gives a good flavor but with less fat.
• If Shaoxing rice wine is hard to find, you can go with dry sherry or even mirin as a substitute.
• If you don’t have gelatinous pork stock, you can try using a reduced, unflavored chicken stock that gels when chilled. Just be sure to cut it into small cubes for a similar effect.

Pro Tips

1. Make sure you let the dough really rise; if it doesnt, your dumplings may end up feeling dense and heavy instead of light and fluffy.
2. Give the pork mixture extra time to marinate. It may seem like a short time but letting those flavors mingle really makes a difference.
3. When frying, keep the heat on medium and try not to overcrowd the pan. Too many dumplings at once can cause uneven cooking and burn some parts while leaving others underdone.
4. As soon as you add the water for steaming, cover the pan immediately. This traps the steam perfectly so you get that ideal crispy-bottom with a soft top.
5. While sealing the dumplings, really press the edges together tight. If there’s even a little gap, the savory pork stock might leak out during cooking.