Sheng Jian Bao (Pan-fried Pork Buns)
A burning gravy bomb! Crispy Grilled Xiao Long Bao at the Bottom
Description
Similar to Xiao Long Bao, but wrapped in a slightly fluffy, semi-leavened dough, packed tightly in a massive iron pan, and 'shallow-fried' in oil until the bottoms are fiercely crispy.
Restaurants serving Sheng Jian Bao (Pan-fried Pork Buns)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat dough(slightly leavened)
- Minced pork
- Pork skin aspic(for juice)
- Black sesame
- Scallion
Instructions
- [Authentic Recipe]
- Add yeast and baking powder to flour, making a 'semi-leavened' dough that is fluffy but not overly airy.
- Mix minced pork with soy, ginger, and scallions. The ultimate secret: fold in massive amounts of finely chopped 'Meat Aspic' (pork skin gelatin boiled and chilled), which will melt into boiling soup inside the bun.
- Wrap the filling, pleating the dough to seal it.
- Pack the buns tightly into a massive, flat-bottomed iron pan coated in oil.
- Add water, cover, and steam. Once the water evaporates, let the bottoms fry in the remaining oil until audibly crackling and shatteringly crispy. Garnish with sesame.
Learn more Spice, substitutes, tips
Key spices
Black sesame & scallion aroma、Pork fat umami
Substitutes at Japanese supermarkets
(Make from scratch or buy at specialty store)
Pairing
Black vinegar (Zhenjiang) / Soy Milk
Trivia
[Trivia] If Xiao Long Bao is 'elegant restaurant food', Sheng Jian Bao is 'energetic street food'. The contrast between the 'crispy' bottom and 'fluffy' top is irresistible.
Eating tips & etiquette
[Unique Eating] NEVER bite the whole thing at once (boiling soup will shoot in your face). Nibble a small hole first, slurp out the soup 'swoosh', then eat the rest.
Allergen
Wheat, Pork, Sesame