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Best Easy Shanghai Sheng Jian Bao Recipe

Name: Best Easy Shanghai Sheng Jian Bao Recipe
Total time: 70 min
Yield: 130 g
Ingredients: all-purpose flour 2.5 cups; active dry yeast 2.25 tsp; lukewarm water 1 cup; ground pork (80% lean) 12 oz; scallions 4 pieces; gelatin 2 tbsp; chicken broth 1 cup; soy sauce 2 tbsp; Shaoxing wine 1 tbsp; sesame oil 1 tsp; sugar 1 tsp; kosher salt 0.75 tsp; white pepper 0.25 tsp; neutral oil (for pan frying) 3 tbsp

Crispy-bottomed Shanghai sheng jian bao are pan-fried soup buns with juicy pork filling. A high protein, family-favorite street food with fresh, bold flavors.

Cook 70 min Difficulty HARD 310 kcal

#high protein #street food #family favorite

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Ingredients

Main ingredients

all-purpose flour 2.5 cups
active dry yeast 2.25 tsp
lukewarm water 1 cup
ground pork (80% lean) 12 oz
scallions 4 pieces
gelatin 2 tbsp
chicken broth 1 cup

Seasonings/Sauce

soy sauce 2 tbsp
Shaoxing wine 1 tbsp
sesame oil 1 tsp
sugar 1 tsp
kosher salt 0.75 tsp
white pepper 0.25 tsp
neutral oil (for pan frying) 3 tbsp

Nutrition summary

Carbohydrates 35 g 45%

Protein 16 g 21%

Fat 12 g 34%

Serving size 130g

Cooking steps

1

Combine flour, yeast, and lukewarm water in a large bowl, mixing until a shaggy dough forms. Knead for 8–10 minutes until smooth, then cover and let rise in a warm place for 1 hour.
2

While dough rises, simmer chicken broth and stir in gelatin until dissolved. Chill for 30 minutes to set, then cut into small cubes for soup filling.
3

In a separate bowl, mix ground pork vigorously with soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper until sticky. Fold in chopped scallions and chilled broth gelatin cubes.
4

Divide risen dough into 12 portions. Shape each into a flat disc, add pork filling and soup gelatin, then pleat and seal buns tightly to prevent leaks.
5

Heat a lidded nonstick pan over medium heat with neutral oil. Place buns seam-side down, fry for 3 minutes until bottoms are golden, then add 1/3 cup water. Quickly cover and steam for 8–10 minutes until water evaporates and bottoms are crisp. Remove lid to finish crisping for 2 minutes. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The ground pork is the key ingredient in Shanghai Sheng Jian Bao, bringing juiciness and savory flavor to the signature soup-filled buns. It's balanced by scallions and a rich soup gelatin for that classic juicy bite.

Q. Which seasoning makes the biggest difference in flavor?

Soy sauce is fundamental for umami depth, while Shaoxing wine adds aromatic complexity unique to Shanghai cuisine. Combined, they elevate the pork's flavor and make the filling taste authentically bold.

Q. What's the best heat control for perfectly crispy bottoms?

Start with medium heat to crisp up the bun bottoms for about 3 minutes. Then, add water and immediately cover to steam. After steaming, uncover and let the buns finish frying for 2 more minutes on medium heat to maximize crunch without burning.

Q. How do I prevent the soup from leaking out during cooking?

Seal each bun tightly with well-pleated dough to prevent leaks. Avoid over-filling, and ensure the seam is pinched closed securely. Gentle handling and not overcrowding the pan further reduce the chance of soup escaping during the pan-frying and steaming process.

Q. How many calories and protein are in each serving?

Each serving contains about 310 kcal, with 16g of protein—making this dish a high-protein option. Carbohydrates account for 45% of the calories, protein for 21%, and fat for 34%, providing an energetic, well-balanced treat.

Best Easy Shanghai Sheng Jian Bao Recipe

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