Sheng Jian Bao

History

Sheng jian bao — literally 'raw-fried bun' — has been a breakfast institution in Shanghai since the early 20th century, sold from street stalls and tea houses across the city. Unlike the steamed xiaolongbao, sheng jian bao is pan-fried in a large flat-bottomed wok with a lid, creating a crispy, golden base while the top steams soft. The interior holds a juicy pork filling and, in the best versions, a pocket of hot soup. It is one of Shanghai's most beloved and distinctive street foods, eaten at breakfast or as a snack throughout the day.

Ingredients

• Leavened dough (flour, yeast, water, sugar)
• Ground pork
• Pork skin jelly (for soup filling)
• Soy sauce
• Ginger
• Sesame oil
• Green onions
• Sesame seeds
• Vegetable oil (for pan-frying)

How to Make

1. 1Mix flour, yeast, sugar and water; knead and rest for 1 hour until doubled.
2. 2Make pork skin jelly by simmering pork skin in water; cool until set, then dice.
3. 3Mix ground pork with soy sauce, ginger, sesame oil and diced pork jelly.
4. 4Divide dough into small portions, flatten, fill with pork mixture and pleat closed.
5. 5Heat oil in a flat-bottomed pan; place buns pleated-side down and fry until golden on the base.
6. 6Add water, cover and steam for 8–10 minutes until cooked through.
7. 7Remove lid, let the base re-crisp, then sprinkle with sesame seeds and green onions.
8. 8Serve immediately — careful of the hot broth inside.

Known for it

• Yang's Dumpling63 Min Li Lu, Jing An Qu, Shang Hai Shi, China, 200071