生煎包 (Sheng Jian Bao)

生煎包 (shung-jyen bow)

Shengjianbao

⏱ Prep Time 120 minutes

📈 Difficulty Hard

👥 Servings

Shanghai pan-fried pork buns with a crispy golden bottom, fluffy dough top, and a burst of hot soup inside. Finished with sesame seeds and scallions.

Nutrition & Info

Protein 20.2g

Carbs 33.0g

Fat 14.9g

Protein Carbs Fat

⚠ gluten ⚠ soy ⚠ sesame

flat pan with lid

1
Make dough with flour, yeast, and water, let rise for one hour.
2
Mix pork with soy sauce, ginger juice, and chopped aspic for filling.
3
Divide dough, roll wrappers, fill and pleat shut.
4
Place buns in an oiled pan, fry until bottoms are golden.
5
Add water, cover, and steam-fry until cooked through, top with sesame and scallions.

💡

Shengjianbao is over 100 years old and was originally a breakfast food sold by street vendors in old Shanghai.