Pillowy yeasted dough filled with savoury minced pork, then pressed flat-side down in an oiled pan until a deep, crackling golden crust forms on the bottom. Soft top, crispy bottom β the ultimate textural contrast in Chinese street food.
Pan Fried Pork Buns β known as Sheng Jian Bao (ηη ε ) in Mandarin β are a Shanghai street food staple that has been sold from cart vendors since the early 20th century. Unlike steamed buns (which have a completely soft exterior), Sheng Jian Bao are cooked in a covered pan: the bottom fries in oil until deeply golden and crispy, while the top steams from water added to the pan. The result is a single bun with two completely different textures.
Our version follows the traditional method β leavened dough, pork and broth filling, sesame seeds on top, and that signature crunch on the base.
Filled buns are pleated, placed seam-side down, and rested for 10 minutes to allow the dough to relax and puff slightly.
Buns go into a hot cast-iron pan with a thin layer of oil, flat-side down. The base fries for 3 minutes until golden brown and crackling.
Water is added to the pan and the lid goes on. The steam cooks the top half of the bun through while the bottom continues crisping.
Lid comes off for the last 2 minutes to let residual moisture evaporate and the crust deepen. Served immediately, bottom facing up so the crust stays crispy.
Eat them immediately β the crispy base softens quickly as steam escapes. Don't let them sit.
Pick up with chopsticks and bite from the soft top, working down toward the crispy base. This way you experience both textures in every bite.
Dip the soft portion (not the crispy base) lightly in black vinegar. The acid cuts the richness of the pork filling beautifully.