Homemade Shengjianbao: Traditional Pan-Fried Dumplings from Shanghai

Ingredients

  • 500g all-purpose flour
  • 260ml warm water
  • 1 tsp sugar
  • 1 tsp yeast
  • 1 tsp baking powder
  • 500g ground pork
  • 1/4 cup finely chopped spring onions
  • 1 tsp sugar
  • 2 tsp sesame oil
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1/2 tsp white pepper powder
  • 1/2 cup chicken stock
  • 1 tsp gelatin powder
  • 2 tbsp vegetable oil
  • 1/2 cup water
  • 2 tbsp sesame seeds
  • 2 tbsp chopped spring onions

Steps and instructions

  1. In a large bowl, combine the flour, sugar, yeast, and baking powder. Gradually add the warm water while stirring to form a dough. Knead the dough on a floured surface until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 2 hours, or until it doubles in size.
  2. While the dough is rising, prepare the filling. In a bowl, combine the ground pork, spring onions, sugar, sesame oil, light soy sauce, dark soy sauce, and white pepper. Mix until well combined.
  3. In a small pot, heat the chicken stock over medium heat. Sprinkle the gelatin powder over the stock and stir until the gelatin is fully dissolved. Let the stock cool, then add it to the pork mixture. Mix until the filling is well combined and refrigerate for 30 minutes.
  4. Once the dough has risen, divide it into 20 equal pieces. Roll each piece into a ball, then flatten each ball with a rolling pin to form a small disk. Place a spoonful of the filling in the center of each disk, fold the edges over the filling, and pinch to seal. Repeat this process with the remaining dough and filling.
  5. Heat the vegetable oil in a large non-stick skillet over medium heat. Place the buns in the skillet, flat side down, and cook until the bottoms are golden brown, about 3 minutes. Add the water to the skillet, cover, and steam the buns over medium heat for about 15 minutes, or until the water has evaporated.
  6. Remove the lid from the skillet and continue to cook the buns until the bottoms are crispy and browned, about 2 more minutes. Sprinkle the buns with sesame seeds and chopped spring onions before serving.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace the ground pork with ground chicken, beef, or a combination of meats.
  • Add finely chopped vegetables such as cabbage, carrots, or mushrooms to the filling for extra flavor and texture.
  • Try a vegetarian version by using a filling made from tofu, mushrooms, or textured vegetable protein (TVP).
  • Experiment with different seasonings and spices to customize the flavor, such as adding ginger, garlic, or chili flakes to the filling.
  • Add a spicy kick by incorporating some chili sauce or Sriracha into the filling.
  • For a sweeter twist, mix in a bit of hoisin sauce or sweet chili sauce into the filling.
  • Make mini-sized shengjianbao by dividing the dough into smaller portions and reducing the cooking time accordingly.
  • Instead of sesame seeds, sprinkle some black sesame seeds or poppy seeds on top of the buns for an added visual appeal.

Recipe overview

Shengjianbao is a popular street food from Shanghai that has won hearts around the world due to its unique blend of flavors and textures. This delicious fried and steamed bun, filled with juicy pork and gelatin-rich broth, is the perfect comfort food for any time of the day. Making Shengjianbao at home involves making a simple yeast dough, a flavorful pork filling, and a rich broth. The buns are first fried until golden and crispy, then steamed to keep the inside moist and juicy, and finally sprinkled with sesame seeds and spring onions for an extra burst of flavor. This recipe will guide you step by step to create this delightful dish right in your own kitchen. So, roll up your sleeves and let's get cooking!

Common questions

  1. Can I use a different type of flour? Yes, you can use bread flour or cake flour instead of all-purpose flour, but it may slightly affect the texture of the Shengjianbao.
  2. Can I substitute the ground pork with another type of meat? Yes, you can use ground chicken, beef, or even a vegetarian filling if you prefer.
  3. Can I omit the gelatin powder from the filling? Yes, you can skip the gelatin powder if you prefer. It helps to create a juicier filling, but the Shengjianbao will still be delicious without it.
  4. Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it overnight. Just make sure to let it come to room temperature before shaping and cooking the buns.
  5. Can I freeze the Shengjianbao? Yes, you can freeze the cooked buns. Let them cool completely, then place them in an airtight container or freezer bag. When ready to eat, steam or pan-fry them until heated through.
  6. Can I reheat the leftovers? Yes, you can reheat the leftovers by steaming or pan-frying them until heated through. They may not be as crispy as when freshly cooked, but they will still be tasty.

Serving dishes and utensils

  • Rolling Pin - Used to flatten the dough into small disks.
  • Skillet - A non-stick skillet is ideal for cooking the Shengjianbao.
  • Lid - Needed to cover the skillet while steaming the buns.
  • Damp Cloth - Used to cover the dough while it rises.
  • Bowl - Used for mixing the dough and the filling.
  • Greased Bowl - Used for the dough to rise in.
  • Spoon - Used to spoon the filling onto the dough disks.

Origin stories

Shengjianbao, this savory and juicy bun that we love, was born amidst the bustling city of Shanghai, China, in the early 1900s. It was during this time that local vendors, seeking to offer something unique and inviting to the hardworking residents, combined the traditional baozi with local Shanghainese cooking methods. Thus, the Shengjianbao, with its pan-fried bottom and steamed top, was brought into existence. It swiftly gained popularity, becoming a breakfast staple and street food icon of the city. Many Shanghainese people even judge a good day by the quality of the Shengjianbao they have in the morning. So integral is Shengjianbao to the city's culture, that it was named one of the "Shanghai Top 10 Classical Dim Sum" in 1991. Now, isn't it fascinating to envision? The humble beginnings of a street snack leading up to its reign as a culinary symbol of a metropolis!

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.

As an Amazon Associate, we may earn commission from qualifying purchases after you click on affiliate product links (thanks for that). But we hope the links will be relevant and beneficial to you as well.