Name: Sheng Jian Bao Shanghai Pan-Fried Pork Buns Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour; 1 teaspoon sugar; 1 teaspoon yeast; 3/4 cup warm water; 300 g ground pork; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon Shaoxing wine (optional); 1 teaspoon sugar; 2 cloves garlic, minced; 1 teaspoon grated ginger; 1/4 cup chopped green onions

Jump to Recipe· 4.3 from 78 reviews

If you have been craving the perfect combination of a crispy crust and juicy, flavorful pork filling all wrapped into one bite-sized treasure, then this Sheng Jian Bao Shanghai Pan-Fried Pork Buns Recipe is going to be your new obsession. Originating from the bustling streets of Shanghai, these pork buns boast a delightful contrast of textures—the golden, crunchy bottoms from pan-frying and the tender, pillowy dough topped with a burst of savory pork juice inside. It’s a comforting bite that feels like a warm hug, and once you make them at home, they’ll quickly become a forever favorite in your recipe collection.

Ingredients You’ll Need

The image shows a close-up of a steamed bun with a smooth, pale cream top sprinkled with black sesame seeds on one side. The bun looks soft and slightly shiny, sitting on a white plate with thin blue stripes. A pair of red chopsticks is gently pressing into the side of the bun, held by a woman's hand. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated—this recipe uses surprisingly simple ingredients, but each one plays an essential role in creating those irresistible Sheng Jian Bao. The dough ingredients ensure a light, fluffy bun with just the right chewiness, while the filling ingredients blend rich umami and aromatic notes that make every bite burst with flavor and aroma.

2 cups all-purpose flour: The foundation for a soft yet sturdy dough that holds all the delicious filling perfectly.
1 teaspoon sugar: Adds a subtle sweetness to balance the savory notes and helps activate the yeast.
1 teaspoon yeast: Essential for getting that lovely rise and airy texture in the dough.
3/4 cup warm water: Activates the yeast and binds the dough together into a smooth ball.
300 g ground pork: Juicy and succulent, this is the star protein packed with flavor.
2 tablespoons soy sauce: Provides salty, savory depth that elevates the pork’s natural taste.
1 tablespoon sesame oil: Adds an irresistible nutty aroma that’s signature to Chinese buns.
1 tablespoon Shaoxing wine (optional): Introduces complexity and a slight tang, perfect for authentic flavor.
1 teaspoon sugar: Balances the salty and aromatic ingredients in the filling for harmony.
2 cloves garlic, minced: Infuses boldness and warmth that perfectly complements the meat.
1 teaspoon grated ginger: Refreshing and slightly spicy, lifting the filling with fresh notes.
1/4 cup chopped green onions: Adds freshness and color, sprinkled inside and on top for a vibrant bite.

How to Make Sheng Jian Bao Shanghai Pan-Fried Pork Buns Recipe

Step 1: Prepare and Knead the Dough

The journey to the perfect bun begins with mixing the flour, sugar, yeast, and warm water. Stir these together until they form a shaggy dough, then knead on a floured surface for about 8 to 10 minutes until smooth and elastic. This kneading is crucial—it builds the dough’s structure so your buns puff up beautifully. Let it rest covered in a warm spot until it doubles in size, usually about an hour.

Step 2: Make the Pork Filling

While the dough is rising, mix together the ground pork, soy sauce, sesame oil, Shaoxing wine, sugar, minced garlic, grated ginger, and chopped green onions in a bowl. This combination infuses the pork with rich, savory flavors, a hint of sweetness, and that irresistible aromatic kick that makes these buns legendary.

Step 3: Shape the Buns and Add Filling

Once the dough has doubled, punch it down and divide it into 12 equal portions. Roll each piece into a small circle, about 3 inches in diameter. Place a generous tablespoon of the pork filling in the center of each circle. Now comes the fun part—pinch and pleat the edges together to completely seal in that juicy filling. Practicing these folds can be a bit tricky but the rustic look just adds to their charm!

Step 4: Pan-Fry and Steam

Heat a non-stick pan with a thin layer of oil over medium heat. Place the buns pleat side up and let the bottoms fry until golden and crispy—this usually takes about 3 to 5 minutes. Then carefully add about 1/4 cup of water to the pan and immediately cover it with a lid to trap steam. Let the buns cook for another 10 to 12 minutes until the filling is cooked through and the dough tops are tender and glossy.

Step 5: Final Touch

When the buns are done, remove the lid and let any excess moisture evaporate so bottoms stay crisp. Sprinkle with extra sesame seeds and chopped green onions for a fresh pop of flavor and beautiful finishing touch before serving hot straight from the pan.

How to Serve Sheng Jian Bao Shanghai Pan-Fried Pork Buns Recipe

A black cast iron pan sits on a white marbled surface, filled with eight round dumplings arranged in a circular pattern. Seven dumplings have a light tan, smooth dough exterior with pleated tops, some sprinkled with black and white sesame seeds. The dumpling at the center is golden brown and crispy on the bottom, showing a slightly glossy, textured surface. Scattered small sliced green onions add a fresh green touch to the arrangement. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of toasted sesame seeds and finely chopped green onions elevates the presentation and adds a wonderful contrast in texture and freshness. A side drizzle of black vinegar or chili oil gives an optional zing that complements the rich pork perfectly.

Side Dishes

Serve these buns alongside simple light sides like a crisp cucumber salad or sautéed bok choy to balance out the richness of the pork. A hot bowl of Chinese hot and sour soup or a delicate egg drop soup can also round out your meal beautifully.

Creative Ways to Present

For a party or family gathering, arrange the buns on a bamboo steamer lined with parchment paper. You can also stack them in a pretty tiered serving dish for a dramatic effect. Pairing them with dipping bowls of spicy soy sauces or homemade chili oil encourages everyone to customize their bites with a flavor kick.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the buns in an airtight container in the refrigerator for up to 2 days. The dough will soften slightly, but the flavor remains delicious.

Freezing

Sheng Jian Bao are freezer-friendly! Freeze them uncooked on a tray first until solid, then transfer to a freezer bag for up to a month. When you want to enjoy them, cook straight from frozen without thawing to preserve their texture.

Reheating

The best way to reheat your buns and recapture that signature crispy bottom is to pan-fry them again with a splash of water and a lid, just like in the original cooking method. Avoid microwaving if you want to keep the crispiness intact.

FAQs

Can I make Sheng Jian Bao Shanghai Pan-Fried Pork Buns Recipe without yeast?

Yeast is key to getting that soft, fluffy dough classic to Sheng Jian Bao. Without yeast, the texture would be denser and lack the signature pillowy softness. For best results, try to stick with the recipe’s yeast requirement.

Is Shaoxing wine necessary?

Shaoxing wine adds authenticity and depth of flavor, but it is optional. If you don’t have it on hand, you can substitute dry sherry or simply omit it—the buns will still be delicious.

Can I substitute pork with other meats?

Absolutely! Ground chicken, turkey, or beef can be used if you prefer. Just keep the seasonings the same to maintain that classic Sheng Jian Bao flavor profile.

What if my buns stick to the pan during cooking?

Make sure your pan is well-oiled and preheated properly before adding the buns. Using a non-stick pan or a well-seasoned cast iron skillet helps prevent sticking and gives you that perfect golden crust.

How do I know when the filling is fully cooked?

The steaming step ensures the pork filling cooks through. If you want to be extra sure, you can break open a bun after steaming and check that the pork is no longer pink and the juices run clear.

Final Thoughts

You can’t go wrong with these Sheng Jian Bao Shanghai Pan-Fried Pork Buns. They bring together textures and flavors in a way that’s both comforting and exciting, making homemade Chinese street food accessible and fun. Give this Sheng Jian Bao Shanghai Pan-Fried Pork Buns Recipe a try—you’ll be amazed how such simple ingredients and steps result in such a spectacular dish. Trust me, once you taste that crispy bottom with juicy pork inside, these buns will become your new go-to snack or appetizer for any occasion.