Classic Chinese Pan-Fried Buns (Sheng Jian Bao)
Classic Chinese Pan-Fried Buns (Sheng Jian Bao)
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water, (105-115°F)
- 1 tablespoon vegetable oil
For the Filling
- 1 pound ground pork, preferably with 20-30% fat
- 3 green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 cup chicken broth, cold
For Pan-Frying and Garnish
- 3 tablespoons vegetable oil, divided
- 1/2 cup water
- 1 tablespoon toasted sesame seeds
- 1 green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the dough: In a large bowl, dissolve yeast and sugar in warm water. Let it sit for 5 minutes until foamy. Add flour and vegetable oil. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min
- 2
Prepare the filling: While the dough is rising, combine ground pork, chopped green onions, grated ginger, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper in a medium bowl. Mix well with your hands or a spoon until just combined. Gradually add the cold chicken broth, mixing in one direction until the broth is fully absorbed and the mixture becomes sticky and emulsified. Cover and refrigerate until ready to use.
⏱️ 15 min
- 3
Assemble the buns: Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a long log, about 1 1/2 inches in diameter. Cut the log into 16-18 equal pieces. Roll each piece into a ball, then flatten it into a 3-inch round wrapper, keeping the edges slightly thinner than the center.
⏱️ 15 min
- 4
Place about 1 1/2 tablespoons of filling in the center of each wrapper. Gather the edges of the dough and pleat them together to seal the bun, leaving a small opening at the top if desired, or fully sealing it. Place the formed buns on a parchment-lined tray, seam-side down, making sure they don't touch.
⏱️ 20 min
- 5
Pan-fry the buns: Heat 2 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, carefully arrange the buns in a single layer, seam-side down, leaving a little space between them. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
⏱️ 3 min
- 6
Carefully pour 1/2 cup of water into the skillet (it will sizzle vigorously). Immediately cover the skillet with a tight-fitting lid. Reduce heat to medium-low and steam the buns for 8-10 minutes, or until the water has evaporated and the buns are cooked through and puffy.
⏱️ 10 min
- 7
Remove the lid. Drizzle the remaining 1 tablespoon of vegetable oil around the buns. Increase heat to medium and cook for another 2-3 minutes, uncovered, to re-crisp the bottoms and make them extra golden and crunchy.
⏱️ 3 min
- 8
Garnish and serve: Sprinkle the pan-fried buns with toasted sesame seeds and sliced green onions. Serve immediately with your favorite dipping sauce (e.g., soy sauce with vinegar and chili oil).
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chinese Pan-Fried Buns (Sheng Jian Bao)
For the Dough
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water, (105-115°F)
- 1 tablespoon vegetable oil
For the Filling
- 1 pound ground pork, preferably with 20-30% fat
- 3 green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 cup chicken broth, cold
For Pan-Frying and Garnish
- 3 tablespoons vegetable oil, divided
- 1/2 cup water
- 1 tablespoon toasted sesame seeds
- 1 green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the dough: In a large bowl, dissolve yeast and sugar in warm water. Let it sit for 5 minutes until foamy. Add flour and vegetable oil. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min - 2
Prepare the filling: While the dough is rising, combine ground pork, chopped green onions, grated ginger, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper in a medium bowl. Mix well with your hands or a spoon until just combined. Gradually add the cold chicken broth, mixing in one direction until the broth is fully absorbed and the mixture becomes sticky and emulsified. Cover and refrigerate until ready to use.
⏱️ 15 min - 3
Assemble the buns: Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a long log, about 1 1/2 inches in diameter. Cut the log into 16-18 equal pieces. Roll each piece into a ball, then flatten it into a 3-inch round wrapper, keeping the edges slightly thinner than the center.
⏱️ 15 min - 4
Place about 1 1/2 tablespoons of filling in the center of each wrapper. Gather the edges of the dough and pleat them together to seal the bun, leaving a small opening at the top if desired, or fully sealing it. Place the formed buns on a parchment-lined tray, seam-side down, making sure they don't touch.
⏱️ 20 min - 5
Pan-fry the buns: Heat 2 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, carefully arrange the buns in a single layer, seam-side down, leaving a little space between them. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
⏱️ 3 min - 6
Carefully pour 1/2 cup of water into the skillet (it will sizzle vigorously). Immediately cover the skillet with a tight-fitting lid. Reduce heat to medium-low and steam the buns for 8-10 minutes, or until the water has evaporated and the buns are cooked through and puffy.
⏱️ 10 min - 7
Remove the lid. Drizzle the remaining 1 tablespoon of vegetable oil around the buns. Increase heat to medium and cook for another 2-3 minutes, uncovered, to re-crisp the bottoms and make them extra golden and crunchy.
⏱️ 3 min - 8
Garnish and serve: Sprinkle the pan-fried buns with toasted sesame seeds and sliced green onions. Serve immediately with your favorite dipping sauce (e.g., soy sauce with vinegar and chili oil).
⏱️ 2 min