{"id":27508,"date":"2021-01-19T12:02:38","date_gmt":"2021-01-19T17:02:38","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=27508"},"modified":"2022-10-25T20:25:26","modified_gmt":"2022-10-26T00:25:26","slug":"shen-jian-bao","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/shen-jian-bao\/","title":{"rendered":"Sheng Jian Bao (\u751f\u714e\u5305, Shanghai Pan-Fried Pork Buns)"},"content":{"rendered":"\n

Try this recipe for sheng jian bao – super juicy and incredibly flavorful pork stuffed into a fluffy yet crispy pan-fried wrapper that satisfies on every level. <\/p>\n\n\n\n

\"Sheng<\/figure>\n\n\n\n

What is Sheng Jian Bao<\/h2>\n\n\n\n

Sheng Jian Bao (\u751f\u714e\u5305), or directly translated as raw fried buns, is one of the signature dishes from Shanghai. By \u201craw\u201d, it means you pan fry the buns without steaming them first, in which process the dough will rise and the bottom crisp up at the same time. The pan-fried pork bun is different from the steamed stuffed buns<\/a> (known as \u2018baozi\u2019), which is steamed only. <\/p>\n\n\n\n

The filling is savory pork and green onion with a soupy texture. Imagine crispy potstickers, soup dumplings, and fluffy bread all combined together! One bite into it, and it awakens your taste buds with all the different textures and a rich umami.<\/p>\n\n\n\n

Since the 1900s, the people of Shanghai have enjoyed this tasty bun for breakfast, and now you can enjoy it at any time you like in your own kitchen.<\/p>\n\n\n\n

\"Shanghai<\/figure>\n\n\n\n

Why this recipe<\/h2>\n\n\n\n

No gelatin required yet very juicy<\/h3>\n\n\n\n

While many recipes for sheng jian bao use pork gelatin to create a soup-dumpling-like texture, it\u2019s a time-consuming process. It requires pork skin or trotters, braised for many hours to get a rich soup, then chilled overnight.<\/p>\n\n\n\n

Plus, the yeast buns tend to absorb the soup during and after cooking, so they don\u2019t even come out soupy. <\/p>\n\n\n\n

This version I have for you uses ginger-soaked water to increase the moisture in the filling so you get a juicy texture, yet it simplifies the cooking process. <\/strong>You can make it even juicier than that by using a fattier ground pork, like the type with 30% fat.<\/p>\n\n\n\n

Once cooked, the Sheng Jian Bao will have a very juicy and almost soupy filling.<\/p>\n\n\n\n

\"Cut<\/figure>\n\n\n\n

Also, you should know there are two ways to fry these sheng jian bao buns. The first method is to fry them pleat-side down. Or you can go with the flat-side down. I prefer using the latter method because it keeps the pleats pretty for a nice presentation and appearance.<\/p>\n\n\n\n

\"Shanghai<\/figure>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

The best part of making Sheng Jian Bao at home is that it requires very basic ingredients you probably already have in your pantry. <\/strong><\/p>\n\n\n\n

NOTE: you will need to use instant yeast instead of dry active yeast. Because the yeast dough is a bit finicky when pan frying and steaming. Using instant yeast produces a more consistent result.<\/p>\n\n\n\n

I listed the ingredients below just so you can see everything. When you make the dish, you don\u2019t need to lay everything out in small plates.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Cooking process<\/h2>\n\n\n\n

If you\u2019ve made dumplings<\/a> in the past, you\u2019ll find the cooking process very straightforward. Even for a beginner, the dough is easy to put together. You don\u2019t even need a stand mixer! <\/p>\n\n\n\n

To prepare the dough and filling<\/h3>\n\n\n\n
  1. Combine all the dry ingredients<\/li>
  2. Slowly add warm water and mix until the water is incorporated<\/li>
  3. Knead by hand for 15 to 20 minutes<\/li>
  4. Cover the dough with plastic wrap and let rest for 1 hour<\/li>
  5. Mix the filling ingredients together and beat until sticky<\/li>
  6. Add the green onion and sesame oil at the end, mix again. Cover and refrigerate until ready to use<\/li>
  7. The dough is ready when the size doubles<\/li>
  8. Gently knead for a minute to press out the air bubbles<\/li><\/ol>\n\n\n\n
    \"Preparing<\/figure>\n\n\n\n

    Assemble the buns<\/h2>\n\n\n\n

    I highly recommend working on half a batch of buns at a time, so the dough won\u2019t dry out and the filling won\u2019t get soggy. <\/p>\n\n\n\n

    1. Once you cut the dough in half and reserve the other half, make the half batch of dough into 12 pieces (see the video below<\/a> for the detailed dough shaping method)<\/li>
    2. Flatten the dough<\/li>
    3. Roll it into a round disk<\/li>
    4. Place 1 tablespoon of the filling onto the disk<\/li>
    5. Start wrapping by folding the edges<\/li>
    6. Keep folding until the bun is almost sealed<\/li>
    7. Pinch together the top<\/li>
    8. Slightly twist and seal<\/li>
    9. Let the buns rest for 10 minutes before cooking<\/li>
    10. Fry the buns to crisp up the bottom<\/li>
    11. Add water and cover, to steam the buns<\/li>
    12. Make sure you rest the buns once cooked, before you uncover and serve<\/li><\/ol>\n\n\n\n
      \"How<\/figure>\n\n\n\n

      NOTE: I recommend serving the buns immediately after cooking, so the filling will be extra soupy. If you let the buns sit for a while, the juice will gradually be absorbed by the skin and lose its moisture. It will still taste delicious, but it won\u2019t have the soup dumpling effect. <\/p>\n\n\n\n

      Afterthoughts<\/h2>\n\n\n\n

      You can store your leftovers in the fridge or freezer. I like making a big batch and freezing them so my husband and I can enjoy them whenever the mood strikes!<\/p>\n\n\n\n

      As mentioned, in Shanghai, sheng jian bao is served for breakfast. I know the American palate is a bit different, though, so if you\u2019re not keen on trying them for breakfast, make them as an appetizer or side dish for lunch or dinner. They\u2019re so satisfying that you can even serve them as a main dish.<\/p>\n\n\n\n

      \"Sheng<\/figure>\n\n\n\n

      Want to learn more about Chinese Cooking?<\/strong> Sign up for my newsletter<\/a> to receive the 5-Day Chinese Cooking Crash Course and recipe update!<\/p>\n\n\n

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      Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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