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Shēng Jiān Bāo – Pan-fried buns – 生煎包

Shēng jiān bāo (Chinese: 生煎包) is one of the most popular street foods found in Shanghai. It is made from semi-leavened dough, wrapped around a ball of seasoned ground pork and a gelatinized soup filling. Minced scallions and sesame seeds are sprinkled onto the buns during the cooking process. The name of the bun comes from its method of cooking, during which the balls of stuffed dough are lined up in a round, shallow pan filled with oil. When the fillings are added, the bottom of the buns form a “knot,” which is the side that faces downwards in direct contact with the oiled pan. This side of the bun becomes golden and crispy during the cooking process, creating a tasty contrast in texture.

After the buns are done cooking, the buns become fluffy and bready on one side and crispy on the other. The proper way to eat the bun is to take a small bite out of the soft side in order to prevent the melted soup from bursting out and to allow the inside to cool down before consuming the entire bun. The buns are sold in groups of four, usually eaten during breakfast time. Traditionally, the buns are eaten alongside a bowl of beef brisket soup and a side of black vinegar to cut the oil. The buns are typically served to-go in a small paper bag for portability. Although they are more commonly sold during early hours of the day, some shops sell them at all hours as a snack.

Ingredients:
The flour is made from flour, water, yeast, and salt. Inside, soup gelatin is made from pork skin, garlic, scallions, ginger, water, salt, and pork bone. The minced pork meat filling is seasoned with rice win, finger, scallion, salt, sugar, soy sauce, white pepper, and sesame oil.

Cooking Method:
Flour, water, yeast, and salt are combined together to form a dough. The mixture is left to rise in a warm, humid area. The ingredients for the soup gelatin are all combined in a stock pot and cooked for hours until the pig’s skin dissolves. The meat mixture is combined well before being formed into smaller portions to be filled inside the pieces of dough along with a chunk of jelly. The dough is ticked in tightly with a top knot and the pieces are closely packed into a large shallow griddle, often side by side to guo tie because they’re cooked in the same way. The buns are sprinkled with minced scallions and either white or black sesame seeds. A bit of oil is poured over the top as the skillet is moved around so to prevent the bottoms of the bun from sticking. After a crust has formed on one side, water is added to the pan and a heavy wooden lid is placed over the griddle to steam the soft tops of the buns.

History:
Over a century ago, shengjianbao were served as snacks to accompany tea as something to enjoy before or after dinner. It soon grew in popularity as a street food because it was both quick and portable. Those who were too impatient to eat were said to be easily “fried” in the hot soup if they took a bite too soon.

Possible Variations:
Niu rou bao – Pan-fried beef buns

Related Cuisine:
Shanghai cuisine