If you’ve ever been captivated by the allure of street food, especially the delightful crunch and warm, savory filling of pan-fried dumplings, get ready for a culinary adventure! I recently rediscovered a beloved recipe for Sheng Jian Bao, those juicy Shanghai pork buns that effortlessly combine a crispy exterior with a tender, fluffy interior. The aroma of ginger and savory pork wafting through the kitchen instantly transports me to the bustling streets of Shanghai, where these goodies are a local treasure.
What makes these pan-fried buns so enchanting is how they embody comfort food at its finest—they’re perfect for a cozy brunch, a stylish appetizer, or a satisfying dinner. Even the most novice cooks can breathe a sigh of relief, as this simplified recipe allows you to enjoy an authentic taste with pantry staples you likely already have at home. So, roll up your sleeves, and let’s create a dish that’s not only a treat for the senses but also impressively crowd-pleasing!
Why are Sheng Jian Bao a must-try?
Irresistible Crunch: The crispy outer layer gives way to a soft, fluffy dough that’s utterly satisfying with every bite.
Savory Filling: A blend of ground pork, ginger, and aromatic spices creates a flavor explosion that will have everyone asking for seconds!
Simplified Preparation: With easy-to-follow steps, even beginners can master making these buns without fuss.
Versatile Ingredients: Customize fillings by adding your favorite veggies or swapping proteins, tailoring them to your taste.
Perfect for Any Occasion: Whether it’s a brunch gathering or a cozy dinner, these buns are sure to impress guests and family alike!
Make-Ahead Convenience: Prepping ahead means you can enjoy this dish anytime, making it a stress-free addition to your repertoire.
Sheng Jian Bao Ingredients
For the Dough
- All-Purpose Flour – Gives structure to the dough. Use 250 g (approx. 1 2/3 cups).
- Cornstarch – Lowers gluten content for a better dough texture. Alternative: Use 290-300 g cake flour if cornstarch is unavailable.
- Instant Yeast – Provides leavening for the dough. Use 4 g (3/4 teaspoon); instant is preferred for consistent results.
- Sugar – Aids in browning and activating the yeast. Use 5 g (1 teaspoon).
- Warm Water – Hydrates the dough, use 150 g (approx. 2/3 cup).
- Vegetable Oil – Adds moisture and helps in frying. Use 15 g (1 tablespoon) in dough and 4 tablespoons for cooking.
For the Filling
- Ground Pork – Primary filling ingredient, adds flavor and juiciness. Use 227 g (8 oz).
- Ginger Water – Enhances flavor and moisture in the filling. Soak 1 1/2 tablespoons minced ginger in 1/4 cup hot water.
- Soy Sauces (Light & Dark) – Provide umami and color to the filling. Use 1 1/2 teaspoons light and 1/2 teaspoon dark.
- Shaoxing Wine – Enhances flavor profile of the filling. Use 2 teaspoons.
- Salt & Sugar – Balance flavors; use 1/2 teaspoon salt and 1/4 teaspoon sugar.
- Ground White Pepper – Adds warmth and flavor; use 1/4 teaspoon.
- Green Onions – Add freshness to the filling; use 4 sliced.
- Toasted Sesame Oil – Adds nuttiness and depth to filling; use 1 tablespoon.
Cooking Essentials
- Hot Water – Used when frying; helps steam the buns, use 1/2 cup divided.
- Chopped Green Onions & Roasted Sesame Seeds (Optional) – For garnish and extra flavor.
Let the magic of creating these Sheng Jian Bao fill your kitchen with warmth and tantalizing aromas!
How to Make Sheng Jian Bao
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Prepare Ginger Water: In a small bowl, soak 1 1/2 tablespoons of minced ginger in 1/4 cup of hot water. Let it sit while you gather the rest of your ingredients.
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Make Dough: In a mixing bowl, combine 250 g of all-purpose flour, 30 g of cornstarch, 4 g of instant yeast, and 5 g of sugar. Gradually add 150 g of warm water and 15 g of vegetable oil, mixing until a rough dough forms. Knead for 15-20 minutes until smooth and elastic. Cover and let it rise in a warm spot for 1 hour.
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Prepare Filling: In a separate bowl, mix the ginger water (after straining out the ginger), 227 g of ground pork, 1 1/2 teaspoons of light soy sauce, 1/2 teaspoon of dark soy sauce, 2 teaspoons of Shaoxing wine, 1/2 teaspoon of salt, 1/4 teaspoon of sugar, 1/4 teaspoon of ground white pepper, 4 sliced green onions, and 1 tablespoon of toasted sesame oil until sticky. Refrigerate while your dough rises.
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Assemble Buns: Punch down the risen dough and divide it into equal pieces. Roll and flatten each piece, place 1 tablespoon of filling in the center, and pleat the edges to seal. Allow the assembled buns to rest for 10 minutes.
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Cook Buns: Heat 4 tablespoons of vegetable oil in a skillet over medium heat. Arrange the buns pleat-side down and cook until the bottoms are browned, about 5 minutes. Carefully add 1/2 cup of hot water to the skillet, cover, and steam until the water evaporates. Let the buns rest for a few minutes before serving.
Optional: Serve with chopped green onions and roasted sesame seeds for extra flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sheng Jian Bao are perfect for meal prep enthusiasts! You can prepare the filling and dough up to 24 hours in advance; simply refrigerate them separately. For the filling, mix all ingredients and store in an airtight container to maintain its flavor and moisture. The dough can be made, allowed to rise, and then punched down before refrigerating, which prevents over-proofing. When you’re ready to cook, take the dough out of the fridge, let it come to room temperature for about 30 minutes, and then assemble and cook the buns as usual. Following these steps, you’ll have delicious, homemade buns with minimal time on busy weeknights!
Expert Tips for Sheng Jian Bao
- Yeast Choice Matters: Use instant yeast for better results; traditional dry yeast can lead to inconsistent dough rise, affecting your Sheng Jian Bao.
- Pleat Presentation: Always fry the buns pleat-side down to achieve an appealing look and to ensure they stay sealed during cooking.
- Serve Fresh: Enjoy these buns immediately after cooking to preserve the juiciness; the filling can lose moisture if left too long.
- Storage Savvy: Freeze cooked buns for future cravings! They can be stored for three months, making them a handy meal option.
- Customize Fillings: Feel free to experiment with different proteins or veggies in the filling to suit your taste preferences!
Sheng Jian Bao Variations
Get ready to elevate your cooking game with these delightful twists and substitutions, turning your Sheng Jian Bao into a personal masterpiece!
- Pork Alternatives: Substitute ground pork with char siu (Chinese BBQ pork) or shredded chicken for unique flavor profiles that still deliver that rich taste.
- Vegetarian Delight: Incorporate diced mushrooms, cabbage, or tofu into the filling for a hearty vegetarian option, bursting with flavor and texture.
- Fat Content: Adjust the fat content of your pork by using ground turkey or chicken thighs for a leaner, less juicy version, catering to dietary preferences.
- Flavorful Add-Ons: Mix in finely chopped garlic or a splash of sriracha for an extra kick of flavor, awakening your palate with every bite.
- Herb Infusion: Add fresh herbs like cilantro or basil to the filling for a refreshing twist that adds depth and enhances the overall taste experience.
- Spicy Kick: For those who love heat, incorporate some diced jalapeños or red pepper flakes into the filling to spice things up!
- Sweet Touch: Blend in a touch of hoisin sauce or sweetened soy sauce in the pork mixture for a sweet-savory experience that contrasts beautifully with the crispy outside.
- Flour Variety: Experiment with whole wheat flour or a gluten-free flour blend in the dough for a healthier or gluten-sensitive alternative while retaining that essential texture.
These variations invite you to create unique renditions of the beloved Sheng Jian Bao, perfect for satisfying every member of your family!
What to Serve with Sheng Jian Bao?
There’s nothing quite like the perfect accompaniment to elevate your pan-fried buns into a full feast.
- Soy Dipping Sauce: A simple blend of soy sauce, vinegar, and chili oil enhances every bite with zesty umami, balancing the richness of the pork.
- Crisp Asian Slaw: A refreshing mix of cabbage, carrots, and cilantro provides a crunchy contrast, making your meal light and vibrant.
- Steamed Broccoli: Lightly steamed broccoli drizzled with sesame oil adds a nutritious green touch to your meal, complementing the savory buns.
- Chili Garlic Sauce: For those who love some heat, a drizzle of chili garlic sauce adds a flavorful kick that pairs perfectly with the juicy filling.
- Hot Green Tea: This soothing beverage cleanses the palate between bites, enhancing the overall dining experience with its warm, fragrant notes.
- Mango Sticky Rice: For a sweet finish, this dessert’s creamy coconut flavor contrasts beautifully with the savory buns, creating a delightful ending to your meal.
- Pickled Radishes: Tangy and slightly sweet, these add a refreshing crunch and a pop of color, brightening your plate with every bite.
Feel free to mix and match these pairings to suit your taste and create a well-rounded meal that everyone will love!
How to Store and Freeze Sheng Jian Bao
Fridge: Store cooked Sheng Jian Bao in an airtight container for up to 4 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the cooked buns for up to 3 months. Make sure to place them in a single layer on a baking sheet before transferring to a freezer bag.
Reheating: To enjoy the buns again, reheat directly from frozen in a skillet with a splash of water and cover with a lid to steam for 5-7 minutes, or until heated through.
Uncooked Buns: You can also refrigerate uncooked, wrapped buns for up to 1 hour before cooking. This allows for easy meal prep without losing quality!
Sheng Jian Bao Recipe FAQs
What type of pork should I use for the filling?
Absolutely! For a juicy filling, use ground pork with a higher fat content, typically around 20-30%. This ensures the buns stay moist and flavorful during cooking. If you’re looking for alternatives, ground chicken or even tofu can work well for different flavor profiles.
How do I know when my dough has risen enough?
A well-risen dough will approximately double in size. After kneading, cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm spot. If your dough has risen for about 1 hour and feels puffy to the touch, it’s ready to be shaped into buns!
Can I freeze Sheng Jian Bao, and if so, how?
Definitely! To freeze cooked Sheng Jian Bao, first let them cool completely. Arrange the buns in a single layer on a baking sheet and place them in the freezer for about an hour until firm. Then, transfer them to a resealable freezer bag, where they can stay fresh for up to 3 months. When you’re ready to enjoy, simply reheat them in a skillet with a little water to steam them back to life!
How should I store leftover Sheng Jian Bao?
Store any leftover cooked buns in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet with a splash of water, cover, and steam for about 5-7 minutes until heated through, ensuring they retain their signature juiciness.
Can I make Sheng Jian Bao ahead of time?
Very much so! You can prepare the dough and filling ahead of time. The uncooked wrapped buns can be stored in the refrigerator for up to 1 hour until you’re ready to cook them. This allows for a delightful, freshly made meal with minimal fuss during serving time!
Are there any dietary considerations for Sheng Jian Bao?
If you’re looking for a gluten-free option, consider using gluten-free all-purpose flour and adjusting the liquids accordingly. Additionally, if you’re serving these to guests with soy allergies, you can substitute soy sauce with coconut aminos or a homemade alternative. Always make sure to check labels for any specific allergies!
Savory Sheng Jian Bao: Crispy Pork Buns Made Easy at Home
Ingredients
Equipment
Method
- Prepare Ginger Water: Soak minced ginger in hot water and let sit.
- Make Dough: Combine flour, cornstarch, yeast, and sugar. Add warm water and oil, mixing until a rough dough forms. Knead until smooth.
- Prepare Filling: Mix ginger water (strained), ground pork, soy sauces, Shaoxing wine, salt, sugar, white pepper, green onions, and sesame oil until sticky.
- Assemble Buns: Punch down dough, divide, roll, flatten, fill, and pleat edges. Rest for 10 minutes.
- Cook Buns: Heat oil in skillet, arrange buns, brown bottoms, add hot water, cover, and steam until water evaporates.