Shengjianbao, also known as pan-fried pork buns, is a beloved street food from Shanghai. It originated in the early 20th century and quickly became a breakfast favorite for locals. The name "Shengjian" means "fried raw," referring to the cooking process where the buns are first fried in a pan and then steamed with water. It is a close cousin of Xiaolongbao but with a crispy bottom and a thicker, fluffy top.
Preparation Steps
Preparing the Dough: Wheat flour, yeast, and water are mixed to make a soft, slightly leavened dough. The dough is divided into small portions and rolled into wrappers.
Making the Filling: Pork is minced with soy sauce, ginger, sugar, and a small amount of water or broth to keep the filling moist. Unlike Xiaolongbao, Shengjianbao usually does not contain gelatinized broth.
Wrapping: A spoonful of filling is placed in the center of each wrapper. The edges are pleated and sealed at the top.
Pan-Frying: The buns are placed in a hot, oiled pan, bottom-side down, and fried until the bottoms turn golden and crispy.
Steaming: Water is added to the pan, and the buns are covered and steamed for about 8–10 minutes until fully cooked.
Serving: The buns are served hot, sprinkled with sesame seeds and chopped scallions.
Review and Appreciation
Shengjianbao is loved for its wonderful contrast of textures. The bottom is crispy and golden, while the top is soft and fluffy. The pork filling is savory and juicy, with a hint of sweetness. It is a satisfying and comforting snack.