Kitchen Recipe Collection
Shengjianbao (Pan-Fried Pork Buns)
Shanghai's favorite breakfast. Pillowy soft buns filled with juicy pork and hot soup, pan-fried to give them an incredibly crispy, golden bottom.
- Prep
- 90 min
- Cook
- 20 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 3 cups all-purpose flour
- 1 tsp active dry yeast
- 1 cup warm water
- 300g ground pork
- 1/2 cup pork aspic (gelatinized broth), diced
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp ginger, minced
- 2 scallions, finely chopped
- 1 tsp sesame oil
- Black sesame seeds for garnish
Equipment
- Stand mixer (optional)
- Large skillet with a tight-fitting lid
- Rolling pin
Instructions
- 1
Make the Dough
Dissolve yeast in warm water. Add to the flour and knead into a smooth dough.
- 2
Proof the Dough
Cover the dough and let it rest for 1 hour until doubled in size.
- 3
Prepare the Pork Filling
In a bowl, vigorously mix the ground pork with soy sauce, wine, ginger, scallions, and sesame oil until sticky.
- 4
Prepare Pork Jelly (Aspic)
Dice the cold, set pork aspic into small pieces.
- 5
Mix Filling and Aspic
Gently fold the diced aspic into the pork mixture. Keep refrigerated until needed.
- 6
Divide the Dough
Punch down the dough and divide it into 16 equal pieces. Roll each into a ball.
- 7
Roll the Wrappers
Flatten each ball and roll into a circle, leaving the center slightly thicker than the edges.
- 8
Stuff and Pleat
Place a tablespoon of filling in the center. Pleat the edges and pinch the top completely shut to seal in the soup.
- 9
Heat the Skillet
Heat 2 tablespoons of oil in a large skillet over medium heat.
- 10
Pan-fry the Bottoms
Place the buns in the skillet, pleated side down or up, and fry until the bottoms are golden crisp (about 3 minutes).
- 11
Steam the Buns
Pour 1/3 cup of water into the skillet, immediately cover with a lid, and steam for 8-10 minutes.
- 12
Garnish and Serve
Remove the lid, let the remaining water evaporate, sprinkle with black sesame seeds and scallions, and serve hot.
Cooking Tips
- The aspic melts when cooked, creating the signature soup inside the bun. Do not skip it, or substitute with chicken broth powder and unflavored gelatin.
- Be careful when taking your first bite, as the hot soup can easily burn your mouth!
Variations
- Shrimp and Pork: Add diced shrimp to the pork mixture for extra flavor.
- Vegetarian: Use a filling of mushrooms, glass noodles, and cabbage, omitting the aspic.
Nutrition Estimate
420 calories · 18g protein · 55g carbs · 15g fat · 2g fiber per serving
