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shang hair sheng jian bao

Sheng Jian Bao – The Complete Guide To Shanghai Pork Bun

A famously popular street food- these fried pork buns are a twist on traditionally prepared steamed buns. Delicious and easy to make, these make a fantastic snack any time of day!
Course Side Dish
Cuisine Chinese
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Servings 6


  • 50 g of pork skin
  • 400 ml water
  • Small piece of ginger
  • 2 Green onions
  • 400 g of Medium-gluten flour
  • 2 g dry yeast
  • 230 ml clear water
  • 1 tsp sugar
  • 300 g Pork leg or shoulder meat
  • 200 g of the skin jelly from phase one
  • 1 Tbsp chopped green onion
  • 1 tsp ginger paste
  • 150 ml water
  • 1.5 tsp of salt
  • 2 tsp of sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp cooking wine
  • 2 small spoons of corn starch
  • 1 tsp of Sichuan peppercorn
  • Cooked black sesame seeds
  • chopped green onion


  • Phase 1: Make Pork skin jelly
  • Clean up the pork skin of excess hair and fat.
  • Cut into strips of meat, prepare the green onion and a piece of ginger。
  • Put the skin, onion and ginger together in a pot of water, cook for about 40 minutes on low heat.
  • During the cooking process, the ratio of the skin to the water is kept at around 1:8. If the water evaporates too quickly, you can add a little water in the middle of cooking.
  • After cooking, remove the onion and ginger, add the meat to the blender with the water, and blend at high speed.
  • Pour the blended pork and water back into the small pot, continue to cook for 3-5 minutes, then pour into a glass container.
  • Put it in the refrigerator to cool and then freeze until it is solid.

Phase Two: Making the dough

  • Add dry yeast and sugar to the medium-gluten flour, stir well.
  •  Slowly add water and stir while pouring.
  • Then, knead into a smooth dough, cover with plastic wrap and let set at room temperature for 20-30 minutes.
  • After the dough has risen, you can press it gently with your finger. If the rebound is very slow, you can put it in the refrigerator.

Phase Three: Filling

  • Prepare the ginger and add it into clean water.
  • Add chopped green onion and Sichuan peppercorn, let soak for a bit.
  • Cut the meat into small pieces, in which the proportion of fat to meat ratio is about 3:2.
  • Then use a kitchen knife to shred the meat to look like the picture above.
  • In a large bowl, add salt, sugar, sesame oil, cooking wine and corn starch to the meat, stir well.
  • Pour the soaked onion, ginger, Sichuan peppercorn into the bowl through a strainer. Add it slowly several times while stirring.
  • Stir until the meat is pasty.
  • Take out the frozen skin jelly and chop it
  • Add to the meat and mix well, put in the refrigerator.

Phase Four: Wrapping The Sheng Jian Bao

  • Press the dough flat by hand first.
  • Fold into a rectangle, use a rolling pin to flatten out.
  • Roll into a long strip.
  • Cut into small pieces, each weighing about 13-15g. After cutting them, sprinkle them with flour to prevent sticking.
  • Prepare a pan by drizzling some oil on the bottom.
  • Press the flat with your palm, and then use a rolling pin with one hand to roll out from the sides whilst turning with the other hand (as shown above).
  • Take out the meat from the refrigerator and put a small spoonful in the dough.
  • Wrap the dough around the pork, pleat and pinch the opening closed.
  • After wrapping, be sure to pinch the mouth closed so the pork doesn’t fall out.

Phase Five: Pan fry sheng jian bao

  • Wrapped sheng jian bao put the pleats down into the pot, fry for 1-2 minutes on medium heat until the color the bottom of sheng jian bao is golden.
  • Add the appropriate amount of water to cover half of the bun.
  • Cover the lid, turn the heat to low, and fry for about 8-10 minutes.
  • After the water has evaporated and after hearing the sound of oil sizzling, you can turn off the heat, sprinkle with chopped green onion and cooked black sesame.
  • Cover it again, and let sit for about a minute before eating.