Sheng Jian Bao (生煎包), or pan-fried bao, is a beloved Chinese street food, known for its crispy bottom, soft, fluffy top, and juicy pork filling. Originally from Shanghai, this savoury bun is typically made with a doughy exterior that’s fried to golden perfection. Over time, Sheng Jian Bao has spread across different regions, becoming popular in different places. Today, you can even find it at food markets in London, where it’s also loved. While traditionally filled with pork, modern variations include beef, chicken, or even vegetarian options.
Regional Differences
Sheng Jian Bao can vary in preparation and texture based on where you try it. In Shanghai, the dough is often thicker and pillowy, while in Taiwan, it’s sometimes made lighter, with a crispier texture. The common thread is the cooking method — the buns are pan-fried on one side until golden and crispy, then steamed with a small amount of water to cook through. This creates the iconic contrast of textures that makes Sheng Jian Bao so irresistible!
Mini Sheng Jian Bao Twist: Using Dumpling Wrappers
Making the dough from scratch for traditional Sheng Jian Bao can be a bit time-consuming, and to be honest, I’m not much of a dough person. So, when I came across the idea of using dumpling wrappers instead of homemade dough, I had to give it a try! It’s a brilliant shortcut that simplifies the whole process, making it much more accessible for home cooks like myself. The dumpling wrappers make wrapping easy and less intimidating — just like making regular dumplings, but with a different folding technique.
Another twist I added to this recipe is chicken mince instead of pork. Chicken is leaner, lower in calories, and still packed with flavour. The result is a lighter version of Sheng Jian Bao that doesn’t sacrifice the deliciousness of the original.
Freja Chicken Broth: The Secret Ingredient for Extra Flavour
For this recipe, I also used Freja Chicken Broth in the filling to add a rich, savoury depth of flavour. This award-winning broth is not only delicious but also packed with nutrients. It’s a fantastic alternative to traditional stock cubes and enhances the taste of your dishes without the additives. Plus, Freja’s broths are gluten-free, dairy-free, yeast-free, GMO-free, and responsibly sourced, making them a healthy addition to your cooking. Whether you’re sipping it warm on a chilly day or using it as a base for soups and stews, Freja broth delivers that nourishing, homemade flavour.
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Where to Buy Dumpling Wrappers?
If you’re in London, finding dumpling wrappers is quite easy, especially in oriental supermarkets. Below is a list of stores where I usually grab mine, but you can also explore other local Asian grocers, especially in Chinatown. Don’t forget to check the frozen section — dumpling wrappers are often stored there.
If you don’t live near any of these stores, many online Asian supermarkets deliver frozen dumpling wrappers straight to your door!
How to Pleat Sheng Jian Bao?
Full disclosure: I’m still learning how to pleat these buns beautifully, so if you’re new to pleating, don’t worry — you’re in good company! The basic technique is to fold and pinch the edges together in a circular motion, creating small pleats as you go. And since Sheng Jian Bao is pan-fried with the pleat-side down, you don’t need to worry if your homemade ones don’t look perfect. As long as they’re sealed tightly, they’ll turn out just fine — trust me! Once you flip them, the crispy golden bottoms will steal the show.
What to Do If You Don’t Finish the Sheng Jian Bao?
If you happen to wrap too many Sheng Jian Bao, you can easily freeze them. Lay the uncooked buns on a tray in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to enjoy them again, no need to defrost — just pop them straight into the pan and cook as you normally would. They’ll taste just as fresh as the first time.
Mini Sheng Jian Bao Made with Dumpling Wrappers
Ingredients
- 50-60 pcs dumpling wrappers defrost if frozen
- 500 gram chicken mince
- 2 tbsp soy sauce
- 2 tbsp cooking wine
- 1 tbsp oyster sauce
- 1 tsp white pepper
- 1 tsp sugar
- 1 tbsp sesame oil
- 5 tbsp chicken broth
- A small handful of chopped spring onion
- Vegetable oil for cooking
For Garnish
- Chopped spring onion
- Black sesame seeds
For Dipping
- Chilli oil
- Soy sauce
Instructions
- In a bowl, mix the chicken mince with the soy sauce, cooking wine, oyster sauce, white pepper, sugar, sesame oil and chicken broth. Stir or whip the mixture using chopsticks or your hands until it reaches a paste-like consistency. Refrigerate for 1 hour to allow it to firm up.
- Lightly moisten the edges of a dumpling wrapper by dipping your finger in water and running it along the outer edge.
- Place a dumpling wrapper in the palm of your hand and spoon 1 tbsp of filling into the centre. Start wrapping by folding and pinching the edge over itself in a circular motion, working in one direction until the bun is sealed. Repeat with the remaining wrappers and filling.
- Heat a generous amount of vegetable oil in a non-stick pan over medium heat. Place the buns in the pan, pleat-side down, and cook for about 3 minutes, until the bottoms turn golden brown.
- Carefully pour enough hot water into the pan to come halfway up the sides of the buns. Cover the pan with a lid and cook over low heat for 6-8 minutes, until the water has evaporated, and the buns are cooked through.
- Uncover the pan, sprinkle the buns with chopped spring onions and sesame seeds. Serve immediately, and dip with chilli oil or soy sauce if desired.
