Pan-Fried Soup Buns (Shengjian Bao)
生煎包 shēngjiān bāoSay it: sheng-jee-an bow
Shengjian bao are a beloved Shanghai street-food specialty: yeasted buns filled with seasoned pork and a rich, gelatinous stock that turns into savory soup when steamed. They are pan-fried in a shallow skillet so the bottoms become irresistibly crisp and golden while the tops stay soft and pillowy. Eaten for breakfast or as a snack, these juicy dumplings deliver the perfect contrast of textures and a burst of hot broth in every bite.
Pan-Fried Soup Buns (Shengjian Bao)
生煎包, shēngjiān bāo
Pronounced sheng-jee-an bow
- Serves
- 4
- Prep
- 1 hr
- Cook
- 20 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Aspic (broth jelly)
Dough
Filling
For frying
Method
Make the aspic one day ahead. combine chicken stock, pork skin or trotters, green onions, ginger, Shaoxing wine and salt in a pot. Simmer gently for 2 hours until reduced by half. Strain, cool, and refrigerate overnight until set into a firm jelly. Finely chop or dice the jelly before using.
Prepare the dough. in a large bowl mix flour, yeast, sugar and salt. Add warm water and oil; stir until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 1 hour.
Make the filling. place ground pork in a bowl. Add soy sauce, Shaoxing wine, sugar, salt, white pepper, sesame oil, grated ginger and chopped green onions. Stir vigorously in one direction for 2 minutes until sticky. Gradually add the cold water while stirring until fully absorbed. Fold in the chopped aspic. Refrigerate until ready to use.
Divide the risen dough into 32 equal pieces (about 20 g each). Roll each into a 3½-inch (9 cm) circle, keeping the center slightly thicker than the edges.
Place 1 heaping tablespoon of filling in the center of each wrapper. Gather the edges in small pleats, twisting at the top to seal tightly. Rest the buns seam-side down on a lightly floured tray for 15 minutes.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil. Place half the buns in the pan, leaving space between them. Cook undisturbed for 2 minutes until the bottoms are golden.
Carefully pour ¼ cup (60 ml) water into the pan and immediately cover with a tight-fitting lid. Steam for 6–7 minutes until the water evaporates and the buns sound hollow when tapped.
Uncover and cook 1 minute longer to re-crisp the bottoms. Sprinkle with sesame seeds and sliced green onions. Repeat with remaining buns, adding more oil as needed.
Serve immediately while the broth inside is still piping hot.
Regional variants
In some Shanghai neighborhoods a touch of shrimp paste or dried shrimp is added to the filling for extra umami. Modern versions occasionally replace part of the pork with chicken or add black vinegar to the dipping sauce.
Cook's notes
- The aspic is essential for the signature soup; if short on time, use 2 packets of powdered gelatin dissolved in 2 cups (480 ml) hot stock and chill until firm.
- Keep the dough covered while you work so it does not dry out. A slightly thicker center prevents tearing when pleating.
- Do not lift the lid during the steaming phase or the buns may collapse.
Serve with
Black vinegar mixed with shredded ginger, or a simple bowl of light chicken broth.
Make ahead and storage
The aspic and filling can be made 1 day ahead and refrigerated. Assembled buns can be frozen uncooked; pan-fry straight from frozen, adding 2 extra minutes of steaming time.
