🇨🇳 Chinese Cuisine

生煎包 (Sheng Jian Bao)

Shengjianbao

Prep Time 120 minutes

Servings 4

Difficulty Hard

Shengjianbao, or 'living bun,' represents one of Shanghai's most beloved street food treasures. These golden pan-fried buns showcase a perfect marriage of textures: the crispy, caramelized bottom yields to pillowy, slightly chewy dough that cradles a burst of hot, savory soup when bitten. The ground pork filling, seasoned with soy sauce, ginger juice, and pork aspic, delivers umami-rich flavor that's both comforting and sophisticated. Each bun is finished with a delicate sprinkle of toasted sesame seeds and fresh scallion greens, adding aromatic complexity. Traditionally served hot in small portions, these buns are often enjoyed as a breakfast item or late-night snack, reflecting Shanghai's vibrant food culture where street vendors and traditional restaurants alike celebrate this iconic dish. The communal experience of sharing these buns, often accompanied by a cup of green tea or soy milk, embodies the city's approachable, convivial dining philosophy.

Ingredients

300g all-purpose flour
1 teaspoon instant yeast
300g ground pork
100ml pork aspic or gelatinized stock
2 tablespoons soy sauce
1 tablespoon ginger juice
Sesame seeds
Scallions chopped
Vegetable oil

Instructions

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.

Did You Know?

The 'living' in shengjianbao literally means 'alive' in Chinese, referring to the bun's ability to 'come alive' with hot soup when consumed, as the pork aspic inside melts and creates a burst of flavor that makes each bite a dynamic sensory experience.