• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & Asian favourites
  • About
  • Recipes
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Breads & Buns

    Sheng Jian Bao 生煎包/Pan-Fried Pork Buns

    Published: Feb 20, 2017 by Michelle · 8 Comments

    Jump to Recipe - Print Recipe

    Sheng Jian Bao is a Shanghainese mini pork-filled pan-fried bun that is the cousin of the more famous Xiao Long Bao (XLB). It features a delicious meat filling encased in a fluffy pan-fried dough.

    Cut Sheng Jian Bao on a white plate, with chopsticks.
    There is a Shanghainese restaurant in Edmonton named "Shanghai 456" which my brother-in-law would frequent quite regularly for their Xiao Long Bao (小笼包) aka "XLB" and noodle dishes.

    But this one time, he convinced us to go on a Sunday.

    It turned out that the owners would have a special item on the menu that you couldn't order any other day of the week.

    That item was Sheng Jian Bao (生煎包), also known as pan-fried pork buns. 

    What is sheng jian bao?

    Sheng Jian Bao is a Shanghainese mini pork-filled bun.

    It's similar to Xiao Long Bao (XLB), which is also another meat-filled dumpling.

    Sheng jian bao contains a fluffy, leavened dough that wraps around the filling.

    Differences between sheng jian bao & xiao long bao

    There are 2 main differences between Sheng Jian Bao and XLB:

    • soup: sheng jian bao doesn't contain as much soup (gelatin/pork fat) and compared to XLB
    • skin/dough: sheng jian bao dough is much thicker and fluffier than XLB.

    I find that these buns are a lot more satisfying than XLB because you get more meat and bun within a small bite.

    Sheng Jian Bao on black round plate with chili sauce.
    Ingredients

    There are two components to these buns:

    Meat filling:

    • ground pork: is most commonly used
    • veggies: you can use cabbage, leeks, mushrooms, onions
    • aromatics: ginger, garlic

    The filling consists of lean ground pork, cabbage, mushrooms, and leeks. You can add whatever veggies you like, or opt for just a pork filling.

    Dough:

    • all-purpose flour
    • milk
    • active dry yeast
    • water
    • baking powder

    The dough is primarily consists of all-purpose flour, yeast, cornstarch, sugar, milk and baking powder. 

    Cut Sheng Jian Bao on a white plate, with baos on black plate.

    How to make them

    You can make meat filling ahead of time and place it in the fridge while you work on the bun dough. 

    Make the dough and divide into small rounds.

    Flatten each disc with a rolling pin.

    Then, take a heaped teaspoon of the filing mixture and place it in the centre of the dough.

    Pleat the seams of the dough and repeat with the remainder.

    Next, place the buns into a large frying pan coated with some vegetable oil.

    How to cook

    Line the buns in an oiled frying pan.

    Pan-fry the buns over medium heat, and then steam with water.

    This method ensures the bottoms of the buns are crisp and fully cooked when the water is fully evaporated. 

    Pan-fry the buns for a few minutes over medium heat, before adding water and covering with a lid. 

    How to serve & store

    Serve the buns piping hot with a side of Chinkiang black vinegar dipping sauce and chili oil if you like. 

    Store any leftovers in an airtight container in the fridge for up to 1 week.

    You can also freeze the buns in a freezer-safe container prior to pan-frying.

    Other recipes you may like

    Be sure to check out these other recipes:

    Rose Siu Mai 燒賣 (Steamed Pork and Shrimp Dumplings)

    Green Onion Pancakes (Edmonton/Donut-Style)

    Rice Noodle Rolls 豬腸粉 (Chee Cheong Fun)

    Steamed BBQ Pork Buns (Char Siu Bao)

    Salted Egg Yolk Green Onion Pancakes (蔥油餅)

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Cut Sheng Jian Bao on a white plate, with buns in background.

    Sheng Jian Bao1 | Sift & Simmer
    Print Recipe
    5 from 6 votes

    Sheng Jian Bao (生煎包) - Pan-Fried Pork Buns

    Mini pan-fried pork buns stuffed with a mix of veggies.
    Prep Time1 hr 30 mins
    Cook Time15 mins
    Total Time1 hr 45 mins
    Course: Appetizer, Dim Sum
    Cuisine: Asian, Chinese
    Servings: 24
    Calories: 68kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Meat Filling:

    • 1 lb lean ground pork
    • 1 C cabbage chopped
    • ¼ C shiitake mushrooms chopped (optional)
    • ¼ C leeks chopped (optional)
    • 1 teaspoon coarse salt
    • 1 tablespoon soy sauce
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon sesame oil
    • 1 teaspoon sugar
    • 1 green onion chopped
    • 5 cloves garlic minced
    • 1 tablespoon ginger finely minced
    • 1 tablespoon cornstarch

    Dough:

    • 1 C plus 6 tablespoons all-purpose flour
    • 2 tablespoon cornstarch
    • 1 ½ teaspoon baking powder
    • 1 ¼ teaspoon dry yeast
    • ½ cup warm milk
    • 3 tablespoon warm water
    • 3 teaspoon sugar
    • 1 teaspoon oil

    Black Vinegar Sauce:

    • 3 tablespoon black vinegar Chinkiang
    • ¼ teaspoon ginger finely julienned
    • 1 tablespoon soy sauce
    • 1 teaspoon sugar
    • 1 teaspoon sesame oil

    Garnishes:

    • green onion chopped
    • black or white sesame seeds
    Prevent your screen from going dark

    Instructions

    Meat Filling:

    • Place cabbage into a colander and sprinkle 1 teaspoon coarse salt over the top. Massage the cabbage for 10 seconds and set aside to drain for about 10 minutes. This is to remove any excess moisture so that the buns do not get soggy. After 10 minutes, squeeze the cabbage with your hands and drain away remaining liquid.
    • Place the cabbage, mushrooms and leeks (if using) into a food processor and pulse until finely chopped. Remove and place mixture into a large mixing bowl.
    • To the finely chopped cabbage, mushrooms, and leeks, add ground pork, garlic, ginger and all the seasonings into a bowl. Mix all of the ingredients together in one direction only (to create long meat protein strands). Place into fridge for 20 minutes.

    Dough:

    • Combine yeast, sugar, milk and warm water in the bottom of a stand mixer fitted with a dough hook. Leave to proof for about 5 minutes.
    • When the yeast has been activated (bubbly), add flour, cornstarch, salt, baking powder, and oil.
    • With the mixer running, knead the dough for about 8-10 minutes, until shiny and elastic. If the dough is too dry, add 1 T of water at a time; if it's too wet, add 1 T of flour until it is smooth.
    • Turn out dough onto a lightly oiled bowl, cover with plastic wrap, and leave in a warm place to double in size (about 1 hour).
    • Once dough has risen, gently deflate and move it over to a workspace dusted with a little flour. Divide into 4 quarters and from each quarter, roll it into a log and cut out equal 6 pieces. Roll each piece into a ball and flatten.
    • Use a rolling pin to roll the dough out into a circle about 3" wide.  Place 1 heaped teaspoon of meat filling into the centre of the dough and pinch and pleat around the dough to seal. Place the finished buns onto a lightly greased plate and cover lightly with plastic wrap. Repeat with the remaining dough and meat.

    Sauce:

    • Mix all ingredients together. Set aside.

    To cook:

    • Heat a large frying pan with a little bit of oil over medium heat and place the buns in. Ensure that you leave some space in between the buns for them to expand a little. Briefly pan-fry the buns until they are slightly brown, approximately 2 minutes.
    • Then add about ½ C of boiling water to the pan and cover with a lid to steam the buns for about 5 minutes, until the meat is fully cooked and the water has evaporated. Remove the lid to let any remaining water evaporate and let the bottoms of the buns crisp up and turn golden brown.
    • Remove and garnish with sesame seeds and chopped green onions.
    • Serve immediately, with some black vinegar dipping sauce.

    Nutrition

    Calories: 68kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 268mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

    Recipe adapted from Serious Eats.

    « Japanese Cotton Cheesecake
    Matcha Milk Jam/Green Tea Milk Spread »

    Reader Interactions

    Comments

    1. Lara

      November 17, 2020 at 2:46 am

      Hi! If I use instant yeast, how much would it be for this recipe? Thank you!

      Reply
      • Michelle

        November 17, 2020 at 7:56 am

        Use 1 tablespoon of instant yeast for this recipe.

    2. Beth

      March 31, 2021 at 7:22 am

      5 stars
      Yummy! These look great and so delicious! My hubby and daughter are going to absolutely love these! Can’t wait to try these!

      Reply
    3. Kathryn

      March 31, 2021 at 7:32 am

      5 stars
      I've never made these dumplings from scratch and your recipe looks so easy and delicious! I can't wait to make these soon. Thank you!

      Reply
    4. Shanna

      March 31, 2021 at 7:50 am

      5 stars
      I can't wait to give these a try! My family loves trying new things and they are going to love these.

      Reply
    5. rebecca

      March 31, 2021 at 8:15 am

      5 stars
      The ingredients in these are so yummy! I've never made pork buns before but you make it look so easy that I'll definitely try them. Thanks for sharing all your tips!

      Reply
    6. Katherine

      March 31, 2021 at 8:22 am

      5 stars
      What incredible flavor packed buns! Can't wait to give them a try.

      Reply
    7. Linsey

      May 31, 2021 at 3:09 pm

      5 stars
      I love Sheng Jian Bao. They are so delicious! The bottom of the baos are very crispy and soft on the top. Your recipe is very easy to follow. Thanks!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Subscribe for Latest recipes

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Tart

    Matcha Coconut Tres Leches Cake

    Matcha Granita

    Layered Strawberry Matcha Latte

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2022 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.