Shanghai-Style Sheng Jian Bao recipe - ingredients, nutrition and when to eat it
Shanghai-style sheng jian bao are pork-filled buns pan-fried and steamed until crisp on the bottom and tender inside.
Shanghai-style sheng jian bao are pork-filled buns pan-fried and steamed until crisp on the bottom and tender inside. Their savory juices and toasty aroma make them a satisfying lunch or dinner.
Chinese · 55 minutes to cook
Tips: Melt the gelatin, then let it cool completely until set so it’s easier to mix evenly into the filling.
Tips: Dab a little water along the edges when sealing the wrappers to help them stick.
Tips: Water may splatter when it hits the hot oil, so pour it in slowly along the edge of the pan and cover immediately.
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Ingredients (1 serving)
- Dumpling wrappers — 6 sheet
- Ground pork — 90 g
- Powdered gelatin — 1 tsp
- Water — 45 ml
- Green onion — 10 g
- Ginger — 3 g
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Sesame oil — 0.5 tsp
- Sugar — 0.3 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp