Name: Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns) Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 250 g (1 2/3 cups) all-purpose flour; 50 g (1/3 cup + 1 tablespoon) cornstarch; 4 g (3/4 teaspoon) instant yeast; 5 g (1 teaspoon) sugar; 150 g (2/3 cup) warm water; 15 g (1 tablespoon) vegetable oil; 8 oz (227 g) ground pork; 1 1/2 tablespoons ginger, minced; 1/4 cup hot water (for ginger water); 1 1/2 teaspoons light soy sauce; 1/2 teaspoon dark soy sauce (or substitute with soy sauce); 2 teaspoons Shaoxing wine; 1/2 teaspoon salt; 1/4 teaspoon sugar; 1/4 teaspoon ground white pepper; 4 green onions, sliced; 1 tablespoon toasted sesame oil; 4 tablespoons vegetable oil; 1/2 cup hot water (separated for cooking); Chopped green onions, for garnish (optional); Roasted sesame seeds, for garnish (optional)

Jump to Recipe

If you have a soft spot for dumplings with a golden, crispy bottom and a luscious, juicy pork filling, then you are in for a treat with Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns). These delightful little buns combine the best of textures and flavors—pillowy soft dough, a flavorful, savory pork filling, and a perfectly pan-fried bottom that has just the right crunch. Sheng Jian Bao is not just a snack but a proud symbol of Shanghai street food culture, a dish that brings warmth and joy with every bite. Trust me, making these at home is an adventure that rewards you with irresistible results worthy of sharing with anyone you adore.

Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns) Recipe - Recipe Image

Ingredients You’ll Need

All the ingredients for Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns) are simple but thoughtfully chosen, creating a symphony of flavors and textures. The dough ingredients provide elasticity and softness, while the pork filling is a balanced mix of savory, aromatic, and zesty notes that make each bite memorable.

Ginger, minced (1 1/2 tablespoons): Adds a subtle warmth and fresh aroma that brightens the pork filling.
Hot water (1/4 cup + 1/2 cup separated): Essential for creating the ginger infusion and for steaming during cooking.
All-purpose flour (250 g / 1 2/3 cup): The main ingredient for the dough providing structure and softness.
Cornstarch (50 g / 1/3 cup + 1 tablespoon): Keeps the buns pliable and ensures a tender, silky dough texture.
Instant yeast (4 g / 3/4 teaspoon): Gives the dough a beautiful lightness and rise.
Sugar (5 g / 1 teaspoon + 1/4 teaspoon): Balances flavors in dough and filling for a slight sweetness against savory notes.
Warm water (150 g / 2/3 cup): Activates the yeast and binds the dough.
Vegetable oil (15 g / 1 tablespoon + 4 tablespoons): Keeps the dough moist and is used for pan-frying to get that iconic crisp bottom.
Ground pork (8 oz / 227 g): The star of the filling, rich and juicy for the perfect bite.
Light soy sauce (1 1/2 teaspoons): Adds umami and saltiness to the pork filling.
Dark soy sauce (1/2 teaspoon): Deepens the flavor and gives the filling a beautiful color.
Shaoxing wine (2 teaspoons): A traditional Chinese cooking wine that enhances the aroma of the filling.
Salt (1/2 teaspoon): Essential for seasoning and balancing flavors.
Ground white pepper (1/4 teaspoon): Offers a gentle heat and complexity without overpowering.
Green onions (4, sliced): Brings a fresh, zesty sharpness and a pop of color.
Toasted sesame oil (1 tablespoon): Imparts a nutty, fragrant richness to the filling.
Chopped green onions, for garnish (optional): Adds freshness and a vibrant finish when serving.
Roasted sesame seeds, for garnish (optional): Provides crunch and an elegant touch to the presentation.

How to Make Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns)

Step 1: Prepare the Ginger Water

Start by combining the minced ginger with hot water in a small bowl to extract that spicy, fresh essence into the liquid. This ginger water will later infuse the pork filling with its gentle bite and aromatic charm, perfectly balancing the richness of the pork.

Step 2: Make the Dough

Mix all-purpose flour, cornstarch, instant yeast, and sugar in a bowl, then gradually stir in warm water with chopsticks to form small flakes of dough. Adding a tablespoon of vegetable oil helps the dough remain supple and smooth. Knead the dough thoroughly on a work surface for 15–20 minutes until it’s elastic and slightly tough but not sticky. Cover and let it rest until doubled in size, typically about an hour. This patient rise gives the dough its signature pillowy softness.

Step 3: Prepare the Pork Filling

In a bowl, blend the ground pork with the ginger water, light and dark soy sauces, Shaoxing wine, salt, sugar, and white pepper, then beat the mixture vigorously until the meat absorbs the liquid and becomes sticky. This technique locks in moisture and binds the flavors beautifully. Add sliced green onions and toasted sesame oil, mix well, and refrigerate until ready to assemble. The filling will be rich with umami, freshness, and just the right hint of heat.

Step 4: Form the Buns

After the dough has risen, deflate it and divide it into manageable pieces. Roll each piece into small discs about 5 inches in diameter, making sure the edges are thinner than the center. This shape helps create delicate pleats that seal the juicy filling inside. Place a tablespoon of pork filling in the center of each dough circle, then carefully pinch and pleat the edges in one direction until sealed. The process takes some practice but is utterly satisfying when you master these little folds.

Step 5: Pan-Fry and Steam the Buns

Heat vegetable oil in a skillet and arrange the buns carefully so they don’t touch. Let the bottoms crisp up over medium heat for about three minutes, then add enough hot water to come halfway up the buns. Cover and steam for eight minutes, allowing the dough to cook through and the pork filling to become tender and juicy. Lower the heat to medium-low and continue cooking until the water evaporates and the bottoms turn golden brown and crunchy, sealing in all the flavors. Remove from the pan and let them rest for two minutes before serving.

How to Serve Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns)

Garnishes

Sprinkle chopped green onions and roasted sesame seeds on top right before serving to enhance the buns with a burst of color, a little crunch, and fresh herbal brightness. These garnishes also add an inviting aroma that heightens the anticipation for your first bite.

Side Dishes

Pair Sheng Jian Bao with simple sides like a refreshing cucumber salad dressed with rice vinegar or a bowl of hot, clear broth soup to complement the richness of the pork filling. A small dish of black vinegar or chili oil also makes a perfect dipping sauce to add a tangy or spicy kick.

Creative Ways to Present

For a fun twist, serve the buns on a rustic wooden platter lined with parchment and place a small dipping bowl of soy sauce-infused vinegar in the center. You can also stack them in a bamboo steamer basket for an authentic street-food vibe that invites everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

You can keep cooked Sheng Jian Bao in an airtight container in the refrigerator for up to four days. When stored properly, they retain most of their texture and flavor, making for excellent quick snacks or meals throughout the week.

Freezing

For longer storage, freeze cooked buns in a sealed container or freezer bag for up to three months. To prevent sticking, separate layers with parchment paper before freezing. This makes it easy to enjoy homemade Sheng Jian Bao anytime you crave them.

Reheating

Reheat by pan-frying them gently over low heat with a splash of water and a lid to steam, or microwave briefly with a damp paper towel to keep the dough soft while warming the filling evenly. Either way, they come back tender with a little crisp on the bottom.

FAQs

What is the difference between Sheng Jian Bao and other pork buns?

Sheng Jian Bao are unique because they combine pan-frying and steaming, resulting in buns with a golden crispy bottom and a juicy interior, unlike traditional steamed pork buns which are soft all around.

Can I use other meats instead of pork?

Yes! While pork is traditional and offers the best flavor and juiciness, ground chicken or beef can work if well seasoned, though the taste and texture will change.

Do I need a special pan for cooking Sheng Jian Bao?

No special pan is required. A good-quality non-stick or cast iron skillet works great to achieve the perfect pan-fried bottom and even steaming when covered.

How do I prevent the buns from sticking to the pan?

Using enough vegetable oil and heating it until hot before adding the buns helps prevent sticking. Also, do not move the buns while frying until they are nicely browned on the bottom.

Is it necessary to use Shaoxing wine in the filling?

Shaoxing wine adds authentic aromatic depth but if you don’t have it, dry sherry or a splash of water can be used as a mild substitute, though the flavor might be less complex.

Final Thoughts

Making Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns) at home is a rewarding culinary adventure that invites you to experience a slice of Shanghai’s vibrant food culture. Each step brings you closer to that magical moment of biting into a perfectly pan-fried, juicy pork bun bursting with flavor. I encourage you to try making these, share them with friends and family, and watch them disappear one deliciously crispy bite at a time.

Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns) Recipe

★★★★★

5.2 from 25 reviews

Author: Naomi
Total Time: 1 hour 20 minutes
Yield: 24 buns 1x
Diet: Halal

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Description

Sheng Jian Bao (生煎包) are traditional Shanghai pan-fried pork buns characterized by a soft, fluffy dough filled with juicy, flavorful pork filling and topped with crispy, golden-brown bottoms. This recipe walks you through making the dough, preparing the juicy pork filling, assembling the buns, and pan-frying them to perfection with a delightful contrast of textures.

Instructions

Prepare ginger water: Combine minced ginger and 1/4 cup hot water in a small bowl. Stir well and set aside to infuse flavor.
Make the dough: In a large bowl, mix all-purpose flour, cornstarch, instant yeast, and sugar. Gradually pour in warm water while stirring with chopsticks or a fork until small dough flakes form. Add vegetable oil and mix until absorbed. Knead by hand incorporating remaining dry flour, then continue kneading on a work surface for 15-20 minutes until smooth, elastic, and tough but not sticky. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
Prepare the filling: In a large bowl, add ground pork, ginger water, light and dark soy sauces, Shaoxing wine, salt, sugar, and white pepper. Stir vigorously in a circular motion with chopsticks or spatula until mixture is sticky and all liquid is absorbed. Add sliced green onions and sesame oil, mix well, then cover and refrigerate until needed.
Shape the buns: Punch down the risen dough and knead briefly to deflate. Divide dough in half; wrap one half and refrigerate. For working half, poke a hole to stretch into a 1-inch diameter oval, tear into a long strip, then cut into 12 equal pieces. Round each piece and flatten with palm. Roll each piece into a 5-inch diameter circle, keeping edges thinner than center.
Fill and seal: Place 1 tablespoon filling in center of each dough circle. Fold edges by pleating and pinching in one direction, then rotate and pinch top to seal completely, ensuring no gaps.
Rest the buns: Place wrapped buns under plastic wrap to prevent drying. Let rest 10 minutes before cooking. Wrapped buns can be stored refrigerated up to 1 hour before cooking.
Cook the buns: Heat 2 tablespoons vegetable oil in a 9- or 10-inch skillet over medium-high heat. Place 12 buns in skillet, bottoms down. Reduce heat to medium; cook uncovered 3 minutes until bottoms are golden brown.
Steam the buns: Carefully pour 1/4 cup hot water into skillet to cover buns halfway. Cover pan and cook over medium heat about 8 minutes until water evaporates.
Final crisping: Turn heat to medium-low and cook buns 2-3 minutes to crisp the bottoms further. Turn off heat and remove pan; keep lid on to rest buns for 2 minutes.
Serve and store: Remove lid and transfer buns to a plate. Garnish optionally with chopped green onions and roasted sesame seeds. Serve hot immediately. Leftovers can be refrigerated in airtight container up to 4 days or frozen up to 3 months. Repeat cooking steps for remaining buns.

Notes

The dough should be tough but not sticky; knead thoroughly to develop gluten for the best texture.
Use fresh ground pork with some fat content for juicy filling.
Shao xing wine adds authentic flavor; substitute dry sherry if unavailable.
Stirring the filling until sticky is essential to evenly distribute liquid and develop texture.
Keep wrapped buns covered to prevent drying before cooking.
Adjust water when steaming buns slightly if you notice too much or too little moisture in your pan.
Cook buns immediately after resting to maintain the best texture and rising.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Dim Sum, Snack
Method: Pan-frying and steaming
Cuisine: Chinese, Shanghai