Authentic Sheng Jian Bao (Pan-fried Pork Dumplings) Recipe

Ingredients

1 packet active dry yeast (about 7g)
1 cup warm water
2 cups all-purpose flour
1 cup wheat starch
1 cup ground pork
1/2 cup finely chopped Napa cabbage
1/4 cup chopped green onions
1 tablespoon sesame oil
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon white pepper
1/2 teaspoon salt
3 tablespoons vegetable oil
1/2 cup water
1 teaspoon white sesame seeds
1/4 cup chopped fresh cilantro for garnish

Steps and instructions

Dissolve the yeast in a cup of warm water and wait for 5 minutes until it becomes frothy.
Mix the all-purpose flour and wheat starch in a large bowl. Pour the yeast mixture into this bowl and knead for about 10 minutes until the dough is smooth and elastic. Cover the bowl with a damp cloth and let it rise for about 2 hours or until it doubles in size.
In the meantime, prepare the filling. Mix the ground pork, chopped Napa cabbage, green onions, sesame oil, light soy sauce, sugar, white pepper, and salt in a bowl. Stir until well combined and set aside.
Pinch off a small piece of dough and roll it into a circle. Place a spoonful of the pork mixture in the center of the circle. Fold the edges of the dough towards the center to seal the bun. Repeat until all dough and filling are used.
Heat the vegetable oil in a large non-stick skillet over medium heat. Place the buns in the skillet, seam side down. Cook until the bottoms are golden brown, about 2-3 minutes.
Pour the water into the skillet and cover it immediately. Cook for another 15 minutes or until the water has evaporated and the buns are cooked through.
Sprinkle the white sesame seeds over the buns. Cook for another minute, then remove the skillet from heat.
Serve the Sheng Jian Bao warm, garnished with fresh cilantro.

Tools for making

Mixing bowl - A large bowl for kneading the dough and mixing the filling.
Skillet - A large non-stick skillet for cooking the Sheng Jian Bao.
Spatula - A utensil used for flipping and lifting the buns while cooking.
Damp cloth - A cloth used to cover the dough while it rises.
Measuring cups - Used to accurately measure the ingredients.
Measuring spoons - Used to accurately measure smaller amounts of ingredients.
Rolling pin - Used to roll out the dough into circles for the buns.
Cutting board - A surface for chopping and preparing the ingredients.
Knife - Used for chopping the Napa cabbage, green onions, and cilantro.
Spoons - Used for mixing the filling and spooning it onto the dough.

Recipe variations

Use a different type of ground meat such as chicken, beef, or shrimp instead of pork.
Add minced garlic or ginger to the filling for extra flavor.
Include finely chopped mushrooms or other vegetables in the filling.
Replace the all-purpose flour with bread flour for a chewier texture.
Try using different types of flour like whole wheat flour or rice flour for a gluten-free option.
Experiment with different seasonings or sauces in the filling, such as hoisin sauce or oyster sauce.
Make a vegetarian version by substituting the ground meat with crumbled tofu or textured vegetable protein (TVP).
Add a spicy kick by incorporating chili oil or sriracha sauce into the filling.
Instead of pan-frying, steam the buns for a healthier cooking method.
Make mini-sized Sheng Jian Bao for bite-sized appetizers or party snacks.

Recipe overview

Sheng Jian Bao is a popular Asian dumpling dish known for its crispy bottom and deliciously juicy filling. Originating from the streets of Shanghai, these pan-fried pork buns have won over food enthusiasts worldwide with their delectable taste and texture combination. This recipe guides you step by step to create these mouth-watering buns from scratch at home. With a soft and fluffy dough exterior, a rich pork and vegetable filling, and a golden crispy base, the Sheng Jian Bao is a delight to both make and eat. The dough is first leavened using yeast, then filled with a savory mixture of ground pork and Napa cabbage. The buns are then pan-fried until the bottom turns a beautiful golden brown color and finished off with a sprinkle of white sesame seeds and a garnish of fresh cilantro. This recipe is not just about making a dish, it's about creating an experience that fills your kitchen with enticing aromas and provides a satisfying treat for your taste buds. Whether you're a seasoned cook or a beginner in the kitchen, this Sheng Jian Bao recipe is a culinary adventure worth embarking on.

Common questions

Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast as a substitute for active dry yeast. However, you may need to adjust the amount used since instant yeast is typically more potent. Use about 25% less instant yeast than the amount of active dry yeast called for in the recipe.
Can I substitute the all-purpose flour with a gluten-free flour?
Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Keep in mind that the texture and flavor of the buns may differ slightly when using gluten-free flour.
Can I make the filling vegetarian or vegan?
Certainly! You can substitute the ground pork with textured vegetable protein (TVP) or your preferred plant-based protein. Additionally, ensure that the soy sauce used is specifically labeled as vegan if you want to make the recipe completely vegan.
Can I steam the buns instead of pan-frying them?
Yes, you can steam the buns instead of pan-frying them for a healthier cooking method. Place the buns in a steamer lined with parchment paper and steam them for about 15-20 minutes or until they are cooked through.
How can I store the leftover Sheng Jian Bao?
If you have any leftover buns, let them cool completely and then store them in an airtight container in the refrigerator. They can be stored for up to 3-4 days. To reheat, you can either pan-fry them again or steam them for a few minutes.
Can I freeze the unbaked buns for later use?
Yes, you can freeze the unbaked buns for later use. After shaping the buns, place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer bag or an airtight container. When ready to cook, thaw them in the refrigerator overnight and then follow the cooking instructions in the recipe.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix and knead the dough.
Skillet - A non-stick skillet for cooking the Sheng Jian Bao.
Spatula - A spatula to flip and remove the buns from the skillet.
Measuring Cups - To measure the ingredients accurately.
Chopping Board - To chop the Napa cabbage and green onions.
Knife - To chop the Napa cabbage and green onions.
Damp Cloth - To cover the dough and allow it to rise.
Teaspoon - To measure smaller quantities of ingredients.

Origin stories

Sheng Jian Bao, a savory treat that humbly originated from the street stalls of Shanghai, China, has a fascinating history that is as rich as the flavors within each bite. In the 1930s, during a time of economic hardship, industrious vendors sought to create affordable, yet delicious, food for the masses. They ingeniously took the concept of steamed buns, common across northern China, and instead pan-fried them to create a unique texture and flavor. Thus, the Sheng Jian Bao was born, a culinary masterpiece that boasted a crispy bottom, soft top, and succulent filling, all encased in a dough wrapper. Over the years, it has transformed from a humble street food to a celebrated delicacy in high-end restaurants, both in China and around the world. Yet, at its core, the Sheng Jian Bao remains a symbol of Shanghai's enduring spirit of innovation and resilience.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.