Pan Fried Pork Buns (Sheng Jian Bao)
Pan-fried pork buns with a crispy bottom and juicy filling.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Sheng Jian Bao originated in Shanghai during the Qing Dynasty. It evolved from traditional steamed buns (baozi) and gained popularity as a street food staple, particularly enjoyed for breakfast or as a snack. Its creation is attributed to the culinary creativity of Shanghai's street vendors who sought a faster, more flavorful way to serve buns.
Sheng Jian Bao is deeply embedded in Shanghai's food culture, representing a convenient and satisfying breakfast or snack option enjoyed by people from all walks of life. It's often associated with a bustling, communal dining experience.
Breakfast Staple
Sheng Jian Bao is a popular breakfast choice in Shanghai, often purchased from street vendors or small restaurants in the early morning.
Communal Eating
Eating Sheng Jian Bao is often a communal experience, with people gathering around small tables to enjoy the freshly pan-fried buns.
Regional Variation
While originating in Shanghai, variations of pan-fried buns can be found in other regions of China, each with slightly different fillings and cooking methods.
Street Food Icon
Sheng Jian Bao is considered a classic Shanghai street food, easily accessible and enjoyed by locals and tourists alike.
Sheng Jian Bao boasts a savory and juicy flavor profile, characterized by a crispy bottom, a soft and chewy top, and a rich pork filling with a flavorful broth inside.
The primary flavor comes from the pork filling, typically seasoned with soy sauce, ginger, scallions, sesame oil, and sometimes a touch of sugar. The gelatin-rich broth, often made from pork skin or bones, adds a burst of umami when bitten into. The slightly charred and crispy bottom provides a textural contrast and a nutty, caramelized flavor, while the dough offers a subtle sweetness. Black vinegar and shredded ginger are common accompaniments, adding acidity and a refreshing zing.
Crispy Bottom Perfection
Achieving a crispy bottom requires careful temperature control and the right amount of oil in the pan. Start with medium heat to allow the bottom to slowly brown and crisp up without burning.
Juicy Filling Secrets
The key to a juicy filling is incorporating gelatin-rich broth. Using pork skin jelly or adding a small amount of dissolved gelatin to the filling helps create the flavorful liquid inside the bun.
Dough Consistency
The dough should be soft and slightly elastic. Allowing the dough to rest properly is crucial for achieving the right texture.
Folding Technique
A proper folding technique is essential to seal the filling and prevent the broth from leaking out during cooking. Practice makes perfect!
Serving Suggestions
Traditionally served with black vinegar and shredded ginger, which complement the richness of the pork and add a refreshing element.
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