Shengjianbao

Name: Shengjianbao
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g bao dough; 300 g minced pork; 100 ml aspic; 1 tbsp soy sauce; 1 tsp sesame oil; 2 tbsp oil — for pan-frying; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Shengjianbao hails from the bustling streets of Shanghai, where it is a beloved breakfast staple and a popular snack throughout the day. This version captures the essence of home-cooked comfort, with salt measured by intuition and a generous hand with fat, making it a dish meant to be shared around the table.

Each bite of Shengjianbao offers a delightful contrast: a crispy, golden bottom giving way to a tender, fluffy dough encasing a juicy, savory filling. The minced pork, seasoned with soy sauce and a whisper of sesame oil, melds with the rich aspic, creating a burst of flavor that defines this iconic dumpling. Serve them hot, straight from the pan, to fully appreciate their textural harmony.

Ingredients

400 gbao dough
300 gminced pork
100 mlaspic
1 tbspsoy sauce
1 tspsesame oil
2 tbspoil — for pan-frying
to tastefine sea salt

Method

Begin by preparing all components. In a large mixing bowl, combine 300 g minced pork, 100 ml aspic, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix thoroughly until the ingredients are well incorporated and the mixture becomes slightly sticky. This ensures the filling is flavorful and cohesive, which is essential for the texture of the Shengjianbao.
Divide the 400 g bao dough into small, even pieces, about the size of a golf ball. Roll each piece into a flat circle, keeping the center slightly thicker than the edges to hold the filling better. This technique helps the bao maintain its shape during cooking.
Place a spoonful of the pork mixture in the center of each dough circle. Gather the edges of the dough and pleat them together at the top, pinching to seal tightly. This step is crucial to prevent the filling from leaking out during frying.
Heat 2 tbsp oil in a large, flat-bottomed skillet over medium-high heat. Once the oil shimmers, arrange the bao in the skillet, pleated side up, ensuring they do not touch. Fry until the bottoms are golden brown and crisp, about 3-4 minutes, which gives the Shengjianbao its characteristic crunchy base.
Carefully add enough water to the skillet to reach about a third of the way up the sides of the bao. Cover the skillet with a lid to steam the bao, allowing the tops to cook through. This steaming process is complete when the water has evaporated and the tops of the bao are firm to the touch, indicating they are cooked through.
Remove the lid and continue cooking until any remaining water has evaporated and the bottoms are crisp again. This final step ensures the bao are perfectly cooked with a crunchy bottom and soft, fluffy top.
Finish by sprinkling fine sea salt over the Shengjianbao to taste. Serve immediately while hot, allowing the family to enjoy the contrast of textures and the rich, savory filling.