By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Shengjian Bao. The percentage is the share of ingredients the two recipes have in common.
Same technique: Dumpling30 recipes from 10 countries
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.
According to eatmundo's ingredient comparison, the closest dish to Shengjian Bao from another cuisine is Bulgogi (South Korea): the two share 55% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Combine 300g flour and 3g instant dry yeast with 165ml warm water (35°C) to create a soft, pliable dough.
- 2
Knead the dough for 10 minutes until smooth, then cover it with a damp cloth and let it rise for 1 hour, until doubled in size.
- 3
Toss 150g finely chopped napa cabbage with 3g salt, leave for 10 minutes, then squeeze out the excess liquid. Mix 200g minced pork with 20g minced ginger, 2 stalks chopped scallion, the soy sauce, sesame oil, sugar, white pepper and the remaining 3g salt, stirring in one direction until sticky, then fold in the squeezed cabbage.
- 4
Divide the risen dough into 12 pieces, roll each into a round wrapper and fill it with a spoonful of the meat mixture.
- 5
Pleat the edges to seal each bun tightly so no soup leaks out, then let the buns rest covered for 15 minutes.
- 6
Heat 2 tbsp oil in a wide pan over medium heat, place the buns in it pleated side up and fry for 3 minutes until the bottoms are golden, then pour in 100ml water.
- 7
Cover immediately and steam-fry over medium heat for 8 minutes, then uncover and cook 2 minutes more until the water has evaporated, the tops are puffy and spring back when touched, and the bottoms are deeply golden and crispy.
- 8
Sprinkle with sesame seeds and the remaining chopped scallion, then serve while steaming.
Frequently Asked Questions
What is Shengjian Bao?
Shengjian bao is a type of pan-fried pork bun originating from Shanghai, China. It is composed of a yeast-leavened dough filled with pork, ginger, and scallions, seasoned with soy sauce and sesame oil. These buns are typically served as a breakfast item or a street snack.
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.