Jiangnan Recipe

Sheng Jian Bao

Shanghai · Makes 16 buns · 2 hours

Pan-fried Shanghai-style buns with juicy pork filling and crisp bottoms.

Recipe at a glance

Serves / makesMakes 16 buns
Time2 hours
Cuisine or formatJiangnan
UseHome cooking and menu literacy

Ingredients

  • 2 cups flour
  • 1 tsp instant yeast
  • 3/4 cup warm water
  • 10 oz ground pork
  • 1 tbsp light soy sauce
  • 1 tsp grated ginger
  • 2 scallions
  • 1/3 cup cold gelatinized stock
  • Sesame seeds
  • Oil

Method

  1. Make a soft yeasted dough and let rise.
  2. Mix pork with soy sauce, ginger, scallions, and cold stock.
  3. Divide dough and fill buns.
  4. Pan-fry until bottoms begin to brown.
  5. Add water, cover, and steam-fry.
  6. Uncover and recrisp bottoms.

Menu-literacy notes

  • Sheng jian bao are not the same as xiao long bao.
  • A crisp bottom is essential.
  • Eat carefully because the filling can be hot.

Variations and substitutions

  • Adjust salt, sugar, chile, and vinegar gradually rather than changing all seasonings at once.
  • For allergies or religious dietary needs, check sauces, wrappers, broth, cooking wine, and shared equipment.
  • When adapting the dish, preserve the core technique and flavor structure that make it recognizable on a menu.

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