Sheng jian bao recipe

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!

Sheng jian bao (生煎包), or sheng jian mantou (生煎馒头) are pan fried buns with a partially leavened dough, stuffed with a flavourful vegetable filling thats juicy and delicious. This recipe will help you achieve the most authentic pan fried soup dumplings around!

Try this recipe for sheng jian bao (Shanghai pan fried buns) - super juicy and incredibly flavorful pork stuffed into a fluffy yet crispy pan-fried wrapper that satisfies on every level.

Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for…

Try out Sheng Jian Bao, super juicy and incredibly flavorful pork stuffed in a fluffy yet crispy wrapper that satisfies on every level.

These dumplings are formed into little “purses” and are filled with a simple yet flavorful filling of ground pork, chives, cabbage and ginger. They are like an “almost but not quite” version of Chinese sheng jian bao - juicy, but not to the level of the pan-fried soup dumplings.

Learn how to make, fill, and pleat these traditional Chinese pan-fried pork buns in the comfort of your home.

I must admit that making gluten-free bao is definitely a challenge! After quite a few attempts, and multiple failures, I have found the best results for a quite easy and pliable dough to work with. Feel free to double the recipe, but since this gluten-free version is best eaten fresh, and it’s not easy to […]