🇨🇳 China · Food
Shengjian Bao (Pan-Fried Pork Buns)
By eatmundo · August 3, 2026
These iconic Shanghai buns feature a crispy golden bottom, a fluffy top, and a rich, soupy pork filling inside.
Ingredients
check them off as you prepareHow to Make It
- 1
Mix flour and warm water into a soft dough, cover and rest for 30 minutes.
- 2
Finely chop cabbage and scallions, then mix thoroughly with minced pork and seasonings.
- 3
Roll dough into small circles and wrap a generous spoonful of filling into each.
- 4
Heat 1 tbsp oil in a wide pan over medium-high heat.
- 5
Place buns in the pan and fry until the bottoms are golden brown.
- 6
Pour in 100ml water and cover tightly to steam for 8 minutes.
- 7
Remove the lid and let remaining water evaporate until sizzling.
- 8
Sprinkle with sesame seeds and serve immediately while the bottoms are crispy.
Frequently Asked Questions
How do I get soup inside the buns?+
The key is using gelatinous pork broth or finely diced cabbage that releases moisture.
What is the best way to eat these?+
Bite a small hole in the top first to let the steam escape and drink the soup, then eat the rest.
Can I use store-bought wrappers?+
Store-bought wrappers are usually too thin; homemade dough gives the authentic fluffy texture.
Why is the bottom not crispy?+
You need to ensure the water evaporates completely at the end so the buns fry in their own fat.
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