Name: Sheng Jian Bao
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Ingredients: 210g/ 1 cup Plain flour (I used Chinese flour for bao); ~100ml warm water; 1 tsp sugar; 1/2 tsp instant yeast; 1/2 tsp vegetable oil; For the Filling; 190g minced pork; 175g napa cabbage (chopped, salted, and drained); Handful of chopped coriander; 2 scallions, minced; 2 garlic cloves, minced; 1/2 tsp Shaoxing wine; 1.5 tsp soy sauce; 1/2 tbsp oyster sauce; 1/2 tsp sesame oil; 1/4 tsp 5-spice powder; 1/4 tsp MSG (optional); 1/4 tsp sugar; 1/4 tsp white pepper; 2-4 tbsp broth or water (for juiciness)

If you’re a fan of dumplings and bao, you’re in for a treat with Sheng Jian Bao! These delicious little buns come from Shanghai and are packed with juicy pork filling, wrapped in soft, pillowy dough, with a crispy golden bottom. They’re like the cousin of Xiao Long Bao, but with a little extra crunch and juiciness. Whether you’re making them for a snack, breakfast, or just craving some comfort food, these Sheng Jian Bao will hit the spot!

Method

Activate the Yeast

The first step in making the dough is to activate the yeast. In a small bowl, combine the warm water with sugar and sprinkle in the instant yeast. Stir it together and let it sit for about 10 minutes. This step is essential to “bloom” the yeast, which will help the dough rise. If you’re short on time or using instant yeast, you can skip this and add the yeast directly to the flour in the next steps.

Make the Dough

Once the yeast is activated, or if you used instant yeast directly, it’s time to make the dough. In a separate large bowl, add the plain flour and sugar. If you’re using instant yeast, toss it into the flour. Next, pour in the bloomed yeast mixture (or just warm water if skipping the bloom) into the flour mixture and stir it together until a shaggy dough forms. The dough should look rough and slightly sticky at this point.

Knead the Dough

Now comes the fun part kneading the dough! Transfer the dough onto a clean surface and knead it for about 8-10 minutes. You want the dough to be smooth and elastic. If it’s too sticky, you can lightly flour your surface, but be careful not to add too much flour. Kneading is essential to developing the gluten, which gives the dough its soft and chewy texture. Once the dough is smooth, cover it with a damp cloth and let it rest for 30 minutes to 1 hour. This resting period allows the dough to double in size, giving it a light and fluffy texture.

Prepare the Filling

While the dough is resting, it’s time to prepare the filling. In a large bowl, combine the minced pork, chopped napa cabbage, coriander, minced scallions, and garlic. Make sure the cabbage is thoroughly salted, drained, and squeezed to remove any excess water. This step ensures the filling doesn’t become watery, which could affect the texture of your buns. To the filling, add the Shaoxing wine, soy sauce, oyster sauce, sesame oil, 5-spice powder, MSG (optional), sugar, and white pepper. Stir everything together until the mixture is sticky and well combined, ensuring that all the liquids from the cabbage are absorbed into the filling.

Shape the Dough

After the dough has rested and doubled in size, transfer it to a clean surface. Gently punch it down to release any air bubbles. Then, flatten the dough and roll it into a log. Cut the log into small portions, and then roll each portion into small balls. Afterward, use a rolling pin to flatten each ball into a small disc. The center of each disc should be thicker than the edges. This will help create a nice, even wrapper once you add the filling.

Fill the Buns

Place about 1 teaspoon to 1 tablespoon of filling in the center of each dough disc, depending on the size of your wrapper. Carefully pleat the edges of the dough around the filling, pinching them together at the top to seal the bun. Be sure the buns are tightly sealed to prevent any filling from leaking out during cooking. Once all the buns are filled and pleated, cover them with a damp cloth and let them rest for 10 minutes. This resting period helps the dough relax and ensures the buns hold their shape during cooking.

Cook the Buns

Next, it’s time to cook the buns! Heat a frying pan over medium heat and add a little vegetable oil to the pan. Carefully place the buns in the pan, making sure not to overcrowd them. Don’t wait for the oil to get hot just place them in the pan as soon as it’s warm. Let the buns cook for about 2 minutes or until you hear the sizzling sound of the bottoms getting crispy.

Steam and Crisp the Buns

After the buns have been frying for 2 minutes, pour in about 1/4 cup of water into the pan, making sure to avoid splashing the hot oil. Cover the pan with a lid immediately to trap the steam. Let the buns cook for another 8 minutes, during which the steam will cook the buns through. Once the water has evaporated, reduce the heat to low and let the buns cook for an additional 2 minutes to crisp up the bottoms. You’ll know the buns are done when the bottoms are golden brown and crispy.

Serve the Buns

Once your Sheng Jian Bao is perfectly cooked, remove them from the pan and sprinkle some sesame seeds and chopped spring onions on top for a nice crunch and extra flavor. For those who like a little heat, serve them with a side of chili oil for dipping. These crispy, juicy buns are best served hot and fresh from the pan, but don’t worry if you have leftovers these buns are still delicious the next day!

Necessary Tools

Large mixing bowl
Rolling pin
Frying pan with a lid
Damp cloth
Measuring spoons
Knife and chopping board

Sheng Jian Bao

Recipe by Justin SelkCuisine: ChineseDifficulty: Easy

Servings

servings

Prep time

hour

Cooking time

minutes

Total time

hour

minutes

Ingredients

210g/ 1 cup Plain flour (I used Chinese flour for bao)
~100ml warm water
1 tsp sugar
1/2 tsp instant yeast
1/2 tsp vegetable oil
For the Filling
190g minced pork
175g napa cabbage (chopped, salted, and drained)
Handful of chopped coriander
2 scallions, minced
2 garlic cloves, minced
1/2 tsp Shaoxing wine
1.5 tsp soy sauce
1/2 tbsp oyster sauce
1/2 tsp sesame oil
1/4 tsp 5-spice powder
1/4 tsp MSG (optional)
1/4 tsp sugar
1/4 tsp white pepper
2-4 tbsp broth or water (for juiciness)

Directions

Activate the yeast In a bowl, bloom the yeast by mixing it with warm water and sugar. Let it sit for 10 minutes, or just add instant yeast directly to the flour if you’re short on time.
Make the dough In a separate bowl, add the flour, instant yeast (if using), and sugar. Pour in the warm water (or bloomed yeast mixture) and mix until a shaggy dough forms.
Knead the dough Knead the dough for about 8-10 minutes until it’s smooth. Cover it with a damp cloth and let it rest for 30 minutes to 1 hour, or until it doubles in size.
Prepare the filling In another bowl, combine all the filling ingredients. Make sure the cabbage is well-drained so the filling isn’t watery. Mix everything together until it’s nice and sticky.
Shape the dough Once the dough has rested, flatten it, then roll it into a log. Cut it into small portions, roll into balls, and then flatten each ball into discs. The edges should be a little thinner than the center.
Fill the buns Add about 1 tsp – 1 tbsp of filling onto each disc and pleat the edges to seal them into a bun shape.
Rest the buns Cover the buns and let them rest for 10 minutes.
Cook the buns Heat a pan over medium heat and add a little oil. Place the buns in the pan (don’t wait for the oil to get hot). After about 2 minutes, when you hear the sizzle, add about 1/4 cup of water, cover the pan, and cook for 8 minutes.
Crisp the bottoms Reduce the heat to low and let the buns cook for another 2 minutes or until the water has evaporated and the bottoms are golden brown and crispy.
Serve Sprinkle with sesame seeds and chopped spring onions. Serve with optional chili oil for extra flavor!

Notes

When kneading the dough, make sure to use a gentle touch. Overworking it can make the dough tough, which will affect the texture of your buns.
Ensure your cabbage is well-drained before mixing it into the filling. Too much water from the cabbage will make your filling soggy, which can cause the buns to fall apart while cooking.
Be careful when adding water to the pan. It can get steamy and hot, so don’t rush the process! Cover the pan quickly after adding water to avoid a mess.
Don’t skip the resting time for the dough! It allows the yeast to do its magic, giving you that fluffy texture that makes these buns irresistible.

Serving Suggestions

Sheng Jian Bao is best served hot, fresh out of the pan. You can pair these crispy buns with a warm bowl of soup, some pickled vegetables, or even a side of chili oil for that extra kick. They make for a perfect breakfast or a tasty snack to share with friends and family!

Fun Fact

Did you know that Sheng Jian Bao is sometimes called “pan-fried dumplings” or “fried soup dumplings” because of its juicy filling? The broth inside turns into a jelly-like consistency before cooking, giving you that delightful burst of flavor when you take a bite.

Conclusion

Making Sheng Jian Bao at home might sound like a bit of a challenge, but trust me, it’s worth the effort! The crispy, juicy, and flavorful buns will impress anyone who tries them. Once you perfect this recipe, you’ll be able to enjoy a taste of Shanghai right in your own kitchen. So grab your apron, get your ingredients ready, and enjoy making these delicious buns that will definitely become a family favorite!