How to Make Sheng Jian Bao (Pan-Fried Soup Buns) – A Delicious Shanghai Classic

If you love dumplings and buns, Sheng Jian Bao is the perfect dish to add to your repertoire. These pan-fried soup buns, hailing from Shanghai, combine the soft texture of steamed buns with the crispy base of a well-fried dumpling. Juicy pork filling, flavourful broth, and golden crust – all in one bite. In this blog post, you’ll learn how to make Sheng Jian Bao at home using simple ingredients available in the UK, all explained in British English and under 1000 words. Let’s get started!

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🥟 What is Sheng Jian Bao?

Sheng Jian Bao (pronounced shung-jyen-bow) are small, yeasted buns typically filled with minced pork and a rich gelatin that melts into soup when cooked. Unlike their close cousin xiao long bao, which are steamed, sheng jian bao are both pan-fried and steamed, resulting in a golden, crispy bottom and a fluffy top.

These buns are a beloved street food in Shanghai and are best eaten hot, straight from the pan, with a side of vinegar and ginger for dipping.

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🛒 Ingredients for Sheng Jian Bao

For the Dough:

300g plain flour

1 teaspoon dried instant yeast

1 teaspoon sugar

180ml warm water

A pinch of salt

For the Filling:

250g minced pork (with at least 20% fat)

1 tablespoon light soy sauce

1 tablespoon Shaoxing wine (or dry sherry)

1 teaspoon sesame oil

1 teaspoon grated ginger

½ teaspoon sugar

Salt and white pepper to taste

For the Soup Jelly (Aspic):

300ml pork stock (preferably homemade or low-sodium)

1½ teaspoons powdered gelatine

For Cooking:

2 tablespoons vegetable oil

100ml water

Optional: sesame seeds and chopped spring onions for garnish

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👨‍🍳 How to Make Sheng Jian Bao – Step-by-Step

Step 1: Prepare the Soup Jelly

1. Warm the pork stock until just hot.

2. Stir in the gelatine until dissolved.

3. Pour into a shallow tray and chill in the fridge until set (about 3 hours).

4. Once firm, cut the jelly into tiny cubes (roughly ½ cm).

Step 2: Make the Dough

1. Mix the warm water, sugar and yeast in a bowl and let sit for 10 minutes until foamy.

2. Add the flour and salt, then knead into a soft dough (around 10 minutes by hand).

3. Cover with a damp cloth and leave to rise for 1 hour or until doubled in size.

Step 3: Prepare the Filling

1. Combine minced pork, soy sauce, Shaoxing wine, sesame oil, ginger, sugar, salt, and pepper.

2. Mix well until sticky.

3. Gently fold in the chilled soup jelly cubes. Keep mixture refrigerated until ready to use.

Step 4: Shape the Buns

1. Punch down the dough and divide into 14–16 equal pieces.

2. Roll each piece into a flat disc, about 8–10cm in diameter.

3. Place 1 tablespoon of filling in the centre.

4. Pleat and pinch the top to seal, forming a round bun.

Tip: Keep unused dough and buns covered with a damp cloth to prevent drying out.

Step 5: Cook the Sheng Jian Bao

1. Heat a non-stick frying pan over medium heat and add 1 tablespoon of oil.

2. Arrange the buns flat side down, seam side up, in the pan.

3. Fry for 2–3 minutes until the bottoms are golden brown.

4. Carefully add about 100ml of water to the pan and cover with a lid.

5. Let the buns steam for 8–10 minutes until the water evaporates.

6. Remove the lid and let them crisp up for another 1–2 minutes.

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🍽 How to Serve Sheng Jian Bao

Serve hot, straight from the pan, with a dipping sauce made of:

2 tablespoons light soy sauce

1 tablespoon rice vinegar

Thinly sliced ginger

Optional: chilli oil for spice lovers

Garnish with toasted sesame seeds and chopped spring onions for extra flavour and presentation.

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💡 Tips for Perfect Sheng Jian Bao

Use fatty pork for juicy filling. Lean meat can make the buns dry.

Chill the aspic well before adding to the filling to prevent it from melting.

Seal the buns tightly to keep the soup inside during cooking.

Use a well-fitting lid when steaming to ensure even cooking.

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🔍 

How to make Sheng Jian Bao

Chinese pan-fried buns

Soup buns recipe

Homemade Sheng Jian Bao UK

Pork-filled Chinese buns

Crispy steamed dumplings

Chinese street food at home

Sheng Jian Bao recipe in British English

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📝 Final Thoughts

Making Sheng Jian Bao at home may take a bit of time, but the reward is worth every step. These golden-bottomed, soup-filled buns are packed with flavour, texture, and tradition. Whether you're recreating your favourite Chinese takeaway at home or exploring new culinary techniques, sheng jian bao will become a star dish on your menu.

So, fire up your hob, grab your rolling pin, and enjoy bringing a taste of Shanghai into your British kitchen!

--- write ✍️ by foodie Parmod.

Tried this recipe? Share your buns on social media and tag us – we’d love to see your delicious Sheng Jian Bao creations!