Yeasted dumplings filled with pork and a gelatin-based broth, pan-fried until the bottoms turn deeply crisp, a Shanghai street food icon.
Sheng jian bao are a beloved Shanghai street food, their yeasted wrapper giving them a slightly breadier texture than boiled dumplings, and their crispy fried bottom setting them apart from steamed soup dumplings (xiao long bao). The filling includes a cube of savory pork and aspic (a jellied stock made with pork skin or gelatin), which melts into liquid as the dumplings cook, creating the burst of hot broth that makes the first bite of a good sheng jian bao so memorable. Cooked in a covered pan with a splash of water that steams the tops while the bottoms fry directly against the hot metal, sheng jian bao emerge with a deeply golden, crackling crust on one side and a soft, pillowy top, finished with a scatter of sesame seeds and scallions.
Serves 6
Bloom gelatin in a bit of the cold stock, then warm the remaining stock and stir in the bloomed gelatin until dissolved; refrigerate until firm, then chop into small cubes.
Combine flour, yeast, sugar and warm water into a soft dough; knead 8 minutes, then let rise 45 minutes until nearly doubled.
Mix ground pork with scallions, ginger, soy sauce and sesame oil, then fold in the chopped aspic cubes.
Keep the aspic cubes cold and work quickly when filling — if they melt before the dumplings are sealed, the filling becomes too loose to wrap properly.
Divide the dough into small pieces, roll each into a small round, fill with a spoonful of the pork mixture, and pleat closed at the top.
Let the shaped dumplings rest, covered, for 15 minutes.
Heat oil in a nonstick skillet, arrange the dumplings seam-side up, and fry the bottoms for 2-3 minutes until golden.
Add water to the pan, cover immediately, and steam 8-10 minutes until the water evaporates and the dumplings are cooked through, then uncover and let the bottoms crisp further for 1-2 minutes.
Scatter with sesame seeds and scallions, and serve hot, careful of the hot broth inside.
Keep the aspic cold and work quickly while filling the dumplings — if it melts too soon, the filling becomes too loose and difficult to seal properly.
Don't skip the resting period after shaping; it lets the yeasted dough relax slightly, resulting in a better final texture.
Cover the pan tightly during the steaming stage so the tops cook through fully while the bottoms continue developing their crisp crust.
A version filled with shrimp alongside pork adds extra sweetness and texture.
Some versions use a slightly sweeter dough, closer to a bao bun, for a softer overall texture.
A vegetarian version fills the dumplings with mushrooms and a vegetable-based aspic.
Uncooked shaped dumplings freeze well; pan-fry directly from frozen, extending the steaming time slightly. Cooked dumplings are best eaten fresh, as reheating can compromise the crisp bottom.
Sheng jian bao originated in Shanghai and remains one of the city's most iconic street foods, distinguished from the more delicate steamed xiao long bao by its yeasted dough and distinctive pan-fried, crispy-bottomed cooking method.
Yes, powdered gelatin bloomed in stock works well as a simpler home-cooking substitute for the traditional pork skin aspic.
Make sure the pan is properly heated and oiled before adding the dumplings, and use a nonstick or well-seasoned skillet.
The aspic likely melted before the dumplings were sealed, or wasn't included in sufficient quantity — keep it cold and work quickly during assembly.
Per serving (200g / 7.1 oz) · 6 servings total
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