Sheng Jian Bao Pan-Fried Pork Buns

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Sheng jian bao are iconic Shanghainese pan-fried pork buns with a juicy, gelatin-rich pork filling wrapped in a soft yeasted dough. They are crisped in a hot skillet with oil and water so the bottoms turn lacy and golden while the tops stay pillowy. Served with black vinegar and shredded ginger, they are a beloved breakfast or dim sum staple.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 46 gCarbs
• 2 gFiber
• 4 gSugar
• 22 gProtein
• 780 mgSodium
• 420 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 3 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Dough

• 2 1/2 cups (320 g) all-purpose flour, plus more for dusting
• 1 teaspoon instant yeast
• 1 teaspoon granulated sugar
• 1/2 teaspoon fine salt
• 3/4 cup (180 ml) warm water (about 105°F)
• 1 tablespoon neutral oil

For the Pork Filling

• 12 oz (340 g) ground pork (about 20% fat)
• 2 tablespoons chicken stock or cold water
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 2 teaspoons granulated sugar
• 1 1/2 teaspoons toasted sesame oil
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon fine salt
• 1 tablespoon finely grated fresh ginger
• 3 scallions, very finely chopped
• 1 tablespoon chopped water chestnut (optional, for crunch)

For Pan-Frying and Garnish

• 2 tablespoons neutral oil
• 1/3 cup (80 ml) water
• 1 tablespoon toasted sesame seeds
• 2 scallions, thinly sliced (green part only)
• Black vinegar and shredded ginger, for serving

Directions

1. In a large bowl, whisk flour, yeast, sugar, and salt. Add the warm water and oil and stir with chopsticks until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 30-40 minutes until nearly doubled.
2. Meanwhile, make the filling: combine ground pork, chicken stock, soy sauce, Shaoxing wine, sugar, sesame oil, white pepper, salt, ginger, scallions, and water chestnut in a bowl. Stir in one direction for 2-3 minutes until the mixture becomes sticky and cohesive, then refrigerate until ready to use.
3. Punch down the dough and roll into a 12-inch log. Cut into 12 equal pieces (about 40 g each) and roll each into a ball. Flatten each ball into a 3 1/2-inch round, keeping the center slightly thicker than the edges.
4. Place about 1 tablespoon of filling in the center of each wrapper. Pleat the edges up and around the filling, pinching to seal tightly at the top, then set the bun seam-side down on a parchment-lined tray. Repeat with all buns.
5. Heat a 10-inch nonstick or cast-iron skillet over medium heat and add the neutral oil. Place the buns seam-side up in the pan, leaving about 1 inch between them, and cook for 2 minutes until the bottoms are light golden.
6. Pour the water around the buns (it will sizzle and steam), immediately cover with a tight lid, and cook for 8-10 minutes until the water has fully evaporated and the bottoms are crisp and golden brown.
7. Uncover, sprinkle with sesame seeds and sliced scallions, and cook 30 seconds more to set the garnish. Slide the buns onto a plate and serve hot with black vinegar and shredded ginger for dipping.

Cook’s Notes

• Use ground pork with at least 20% fat; lean pork will give a dry filling instead of the signature juicy bite.
• Always seal buns tightly seam-side down so no juices escape during the steam-fry step.
• Do not lift the lid while the buns are steaming or the tops will not puff up properly.
• A well-seasoned cast-iron skillet produces the crispiest, most evenly browned bottoms.
• For the crispiest crust, finish with 1 minute of uncovered cooking after the water evaporates so the bottoms re-crisp.

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