Indulge in Asian Cooking with these succulent pork buns that combine tender, juicy meat with an incredible burst of flavorful broth encased in a golden, crispy wrapper. Each bite delivers a delightful mix of textures and savory spices, making these buns an irresistible treat for any food lover. Every mouthful surprises and delights.

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I’ve been experimenting with different Asian dishes lately and wanted to share my take on Sheng Jian Bao. I first mixed 300g of all-purpose flour with 150 ml warm water, 1/2 teaspoon of active dry yeast and a pinch (1/2 teaspoon) of salt to create a soft, pliable dough.

I then crafted the filling with 300g fatty ground pork, 1 tablespoon minced ginger and 2 finely chopped green onions, enriched with a bit of Shaoxing wine, soy sauce, 1/2 teaspoon salt, 1/4 teaspoon white pepper and 1/2 teaspoon sugar. The secret is in the chilled pork broth that sets into a gel, giving the buns their super juicy twist.

Once the buns are formed, I pan-fry them using 2 to 3 tablespoons vegetable oil then add 75 ml water to steam them in the pan. This recipe provides a balanced mix of protein and carbs and a great way to enjoy international flavors with a twist.

Why I Like this Recipe

I love this recipe because:

1. I really dig how the pork filling turns out so juicy when the gelled broth melts inside – each bite is a burst of flavor.
2. I like how the buns come out with a crispy bottom yet still have that soft, pillowy top.
3. I appreciate the mix of spices and sauces that give the pork a really tasty, savory kick.
4. I enjoy the fun of making them – even though it takes a bit of time, pulling the dough and sealing the buns always feels satisfying.

You gotta try this sheng jian bao recipe. They come out super juicy with an incredibly flavorful pork filling inside a wrapper that’s both light and crispy. I know it sounds a bit tricky, but once you’ve made these buns a couple times, you really get the hang of it. Every time I bite into one, the mix of soft dough and crunchy bottom, along with the burst of warm soup inside, totally makes my day. Enjoy messing around in the kitchen and perfecting this awesome recipe!

Ingredients

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All-purpose flour is a major source of carbohydrates that builds the dough structure.
Warm water helps activate yeast making the dough soft and airy.
Ground pork provides protein and a bit of fat for rich flavor.
Gelled pork broth brings juicy, savory soup to every bite.
Minced ginger and green onions add a lively spice and extra vitamins.

Ingredient Quantities

300g all-purpose flour

150 ml warm water

1/2 teaspoon active dry yeast

1/2 teaspoon salt (for the dough)

300g ground pork (preferably a bit fatty)

1 tablespoon minced ginger

2 finely chopped green onions

1 tablespoon Shaoxing wine

1 tablespoon soy sauce

1/2 teaspoon salt (for the filling)

1/4 teaspoon white pepper

1/2 teaspoon sugar

100 ml chilled pork broth that has gelled (this makes the juicy soup inside)

75 ml water (for steaming in the pan)

2 to 3 tablespoons vegetable oil (for pan-frying)

How to Make this

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1. In a large bowl, combine 300g all-purpose flour, 150 ml warm water, 1/2 teaspoon active dry yeast and 1/2 teaspoon salt; mix and knead until smooth, then cover with a damp cloth and let it rest for about 1 hour until doubled in size.

2. While the dough is rising, mix the filling by combining 300g ground pork, 1 tablespoon minced ginger, 2 chopped green onions, 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1/2 teaspoon sugar in a bowl.

3. Stir in the 100 ml chilled pork broth that has gelled into the pork mixture very carefully. Make sure not to over mix to avoid breaking the textures.

4. Once dough has risen, punch it down and transfer to a lightly floured surface; knead a few more minutes.

5. Divide the dough into small equal pieces (roughly 20 pieces) and roll each piece into a circle about 8-10cm in diameter.

6. Place a spoonful of the pork filling in the center of each dough circle. Gather the edges and pinch tightly to seal. Try not to leave any gaps so the broth stays inside during cooking.

7. In a nonstick frying pan, heat 2 to 3 tablespoons vegetable oil on medium-high heat. Place the buns in the pan, seam side down.

8. Let the buns fry for about 2 to 3 minutes until the bottoms look golden and crispy.

9. Carefully add 75 ml water to the pan along with a few extra splashes if needed, then immediately cover the pan with a tight lid. Let them steam for around 8 minutes or until the water evaporates.

10. Once the water is gone, cook for an extra minute to re-crisp the bottoms, then remove from the pan and serve hot while the soup inside is still sizzling and juicy. Enjoy your sheng jian bao!

Equipment Needed

1. A large mixing bowl – you’ll need this to mix the dough and let it rest.
2. Measuring cups and spoons – important for getting your water, seasoning, and broth precisely.
3. A wooden spoon or spatula – for mixing and stirring the dough and filling.
4. A damp cloth – to cover the dough while it rises.
5. A lightly floured countertop or large cutting board – for kneading and working on your dough.
6. A rolling pin – to help you roll out small circles for the buns. You can also use your hands if needed.
7. A nonstick frying pan – essential for both frying and steaming the buns.
8. A tight-fitting lid for the frying pan – this is needed to trap the steam during cooking.
9. A spatula – to flip and remove the buns from the pan carefully.

FAQ

What if I don't have gelled pork broth?

You can chill a pork broth till it sets. It might not be exactly the same but it still gives you that juicy soup inside.

How do I know my dough is ready?

The dough should be soft and a little sticky. If it bounces back when you press it, then its ready.

Can I use lean pork instead of a fatty one?

Lean pork wont render the same fat. I recommend using pork that has a bit of fat to keep your buns juicy.

How do I get a crispy bottom on the buns?

Make sure the oil is hot when you add the buns and let them fry undisturbed for a few minutes so they form a crisp crust.

Can I freeze these buns after cooking?

You can freeze them for later but reheat in a steamer on low heat to keep the crust from becoming too soggy.

Sheng Jian Bao (生煎包, Shanghai Pan Recipe Substitutions and Variations

If you dont have active dry yeast on hand, you can use a 1/2 teaspoon packet of instant yeast instead, its nearly the same thing.
Instead of Shaoxing wine, you could swap it out for an equal amount of dry sherry, which adds a similar flavor to the pork filling.
If vegetable oil isn’t available, try using canola or sunflower oil for pan-frying the bao.
You might mix in a bit of bread flour with your all-purpose flour (about 1 part bread to 3 parts all-purpose) to get a chewier dough if that’s your thing.
If you dont have chilled pork broth, you can use a well-gelled beef broth, though it might change the flavor just a bit.

Pro Tips

1. Make sure your pork broth is really well gelled before mixing it in the filling. If it hasn’t set properly it can make the buns too watery and messy when you cook em up.

2. Be careful not to overwork both the dough and the meat mixture. Over kneading can make the dough chewy and mixing the pork too much can break down its texture, so just mix it enough to combine.

3. When you’re frying the buns, be extra careful when adding the water. It can cause nasty splashes so keep your lid ready and add it slowly to avoid burns.

4. Let the dough rise undisturbed. Rushing this step or moving it around too much can mess with the texture of your buns so be patient and let it double in size exactly.