🇨🇳 China · Food
Shengjian Bao
By eatmundo · July 12, 2026
Crispy-bottomed pan-fried pork buns from Shanghai that offer a burst of savory broth in every bite. They are the ultimate street food delight.
Ingredients
check them off as you prepareHow to Make It
- 1
Combine 300g flour with warm water to create a soft, pliable dough.
- 2
Knead the dough for 10 minutes until smooth, then let it rest under a damp cloth.
- 3
Mix 200g minced pork with chopped 150g cabbage and seasonings until sticky.
- 4
Roll out small portions of dough and fill them with a spoonful of the meat mixture.
- 5
Pleat the edges to seal each bun tightly and ensure no soup leaks out.
- 6
Place the buns in a cold pan with a little oil, then add 50ml water.
- 7
Cover and steam-fry for 12 minutes until the bottoms are deeply golden and crispy.
- 8
Sprinkle with sesame seeds and chopped scallions, then serve while steaming.
Frequently Asked Questions
What is the best type of pork to use for the filling?+
Use ground pork with about 20-30% fat content to ensure the filling remains juicy and flavorful after steaming.
How do I achieve the signature crispy bottom?+
Fry the buns in a pan with a small amount of oil until golden, then add a splash of water and cover immediately to steam-fry them.
Do I need to salt the napa cabbage before adding it to the meat?+
Yes, salt and squeeze the napa cabbage to remove excess moisture; otherwise, your filling will become watery and make the dough soggy.
How do I know when the Shengjian Bao are fully cooked?+
They are ready when the tops are puffy and elastic to the touch, and the bottoms are deep golden brown and crispy.
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