Shanghai-Style Pork Buns: A Deliciously Soft and Savory Delicacy

Shanghai-style pork buns, known as Shengjianbao (生煎包) in Mandarin, are one of the most beloved traditional street foods in China. Known for their soft, fluffy dough, savory pork filling, and the signature crispy bottom, these buns have gained popularity not only in Shanghai but across the world. The distinctive cooking technique that gives the buns their crispy base and soft, steamed top makes them a unique and flavorful treat.

In this article, we will take a deep dive into the origins, preparation methods, variations, and tips for making Shanghai-style pork buns. Whether you’re an experienced cook or a newcomer to Chinese cuisine, this guide will walk you through the process of creating these mouthwatering buns right in your own kitchen.

The Origins of Shanghai-Style Pork Buns

Shengjianbao has a rich history that dates back to the late 19th century in Shanghai, China. The dish was created as a variation of the more well-known xiaolongbao (小笼包), which are delicate steamed dumplings filled with pork and a flavorful soup. Unlike xiaolongbao, which are steamed exclusively, Shengjianbao are pan-fried, resulting in a crispy bottom and a soft, steamed top.

The story of Shengjianbao’s origin is somewhat unclear, but it is generally believed that it was developed by a local chef who wanted to create a new type of baozi (steamed bun) with a crispy exterior. As the dish gained popularity, it became a staple of Shanghai’s street food culture, enjoyed by locals and visitors alike.

Today, Shanghai-style pork buns are sold by vendors on nearly every street corner in Shanghai, and their delicious aroma can often be found wafting through the air as they cook in large skillets. These buns have become an iconic representation of Shanghai cuisine and are enjoyed by people of all ages.

The Unique Cooking Method of Shengjianbao

What sets Shanghai-style pork buns apart from other types of baozi is their unique cooking method. While traditional steamed buns rely on a purely steam-based cooking process, Shengjianbao undergo a combination of steaming and pan-frying. This method gives the buns their signature texture: soft and fluffy on top with a crispy, golden-brown bottom.

Here is how the cooking process typically works:

1. Shaping the Buns: The dough is filled with a mixture of ground pork and seasonings, and the buns are sealed shut to form a round, pleated shape.
2. Pan-Frying: The buns are placed in a hot, oiled skillet and pan-fried until the bottoms become crispy and golden brown. This step requires careful attention to ensure the buns don’t burn and that the filling remains juicy.
3. Steaming: Once the buns are browned, water is added to the skillet, and the pan is covered to allow the buns to steam for several minutes. This softens the dough and cooks the filling inside.
4. Serving: After steaming, the buns are ready to be served hot, with their signature crispy bottom and tender, flavorful filling.

This cooking method results in a delicious contrast of textures—crispy, golden-brown crusts with tender, juicy fillings, and soft dough that provides a satisfying bite.

Ingredients for Shanghai-Style Pork Buns

To make Shanghai-style pork buns, you will need a few key ingredients. The quality and balance of these ingredients are crucial for achieving the perfect flavor and texture.

For the Dough:

• All-purpose flour: The main ingredient for the dough, providing structure and softness. High-quality flour is key to achieving a soft, pillowy texture.
• Yeast: This ingredient helps the dough rise and develop its light, airy texture.
• Water: Used to hydrate the dough and activate the yeast.
• Sugar: A small amount of sugar helps activate the yeast and gives the dough a slightly sweet taste.
• Salt: To balance the sweetness and add flavor to the dough.
• Vegetable oil: For enriching the dough and contributing to its tenderness.

For the Filling:

• Ground pork: The star of the filling, providing a rich, savory flavor. It’s best to use pork with a little fat to ensure the filling stays juicy.
• Ginger: Adds a fresh, aromatic flavor to the filling.
• Garlic: Enhances the overall flavor of the filling.
• Green onions: Provide a touch of freshness and color.
• Soy sauce: A key ingredient for seasoning, adding umami to the filling.
• Sesame oil: Adds depth and fragrance to the filling.
• Sugar: A pinch of sugar helps balance the savory elements.
• Salt and pepper: To season the filling to taste.

For the Cooking Process:

• Vegetable oil: Used for pan-frying the buns and creating the crispy bottom.
• Water: Added to the pan during the steaming process to ensure the buns cook through without drying out.

Step-by-Step Guide to Making Shanghai-Style Pork Buns

Now that we have the ingredients, let’s walk through the steps for making Shanghai-style pork buns at home. While the process may seem a little involved, it’s worth it for the delicious, crispy, and savory result!

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, mix warm water (about 110°F or 43°C) with a pinch of sugar and the yeast. Stir and let it sit for about 5 minutes until the yeast becomes frothy.
2. Make the Dough: In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Pour in the activated yeast mixture and vegetable oil. Mix with a spoon or your hands until a dough forms.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a splash of water.
4. Let the Dough Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise for about 1 to 1.5 hours, or until it doubles in size.

Step 2: Prepare the Filling

1. Season the Pork: In a large bowl, combine the ground pork, finely chopped ginger, garlic, green onions, soy sauce, sesame oil, sugar, salt, and pepper. Mix well until the ingredients are fully incorporated. The filling should be moist and slightly sticky.
2. Rest the Filling: Allow the filling to sit for about 15 minutes to let the flavors meld together.

Step 3: Shape the Buns

1. Divide the Dough: Once the dough has risen, punch it down to release the air. Divide the dough into small portions (about 12-15 pieces, depending on the size you want the buns).
2. Roll the Dough: Roll each portion into a small ball and then flatten it with your hands to form a small circle. The edges should be thinner than the center to make it easier to fold.
3. Fill the Buns: Place a spoonful of the pork filling in the center of each dough circle. Be careful not to overfill.
4. Seal the Buns: Gently fold the edges of the dough over the filling and pinch them together to seal the bun. You can pleat the dough for a traditional look or simply twist the top to seal it securely.

Step 4: Cook the Buns

1. Pan-Fry the Buns: Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the buns, flat side down. Fry for about 3-4 minutes until the bottoms are golden brown and crispy.
2. Steam the Buns: Once the bottoms are crispy, carefully add water to the pan (about 1/4 cup). Cover the skillet with a lid and let the buns steam for about 5-7 minutes, or until the dough is fully cooked and the filling is hot.
3. Serve: Once the buns are cooked, transfer them to a plate and serve immediately. Garnish with fresh cilantro or green onions if desired.

Tips for Perfect Shanghai-Style Pork Buns

• Dough Consistency: The dough should be soft and slightly sticky, but not overly wet. If it feels too sticky, add more flour a little at a time.
• Filling Texture: The filling should be moist but not too runny. You can add a small amount of cornstarch or water to the filling mixture if it’s too dry.
• Perfect Frying Technique: The pan-frying step is crucial for achieving the crispy bottom. Make sure the oil is hot enough to fry the buns without burning them.
• Serving Suggestions: Serve Shengjianbao with a light dipping sauce made from soy sauce, vinegar, and a touch of sesame oil. For a spicier kick, add chili oil or chopped chili peppers.

Conclusion

Shanghai-style pork buns, or Shengjianbao, are a delicious and satisfying dish that combines the best of both worlds—crispy and soft textures, and savory, juicy pork filling. With its rich history and unique cooking method, this dish has become an iconic part of Shanghai’s food culture and continues to win hearts worldwide.

By following the steps outlined in this guide, you can make these flavorful buns at home, impressing your family and friends with your culinary skills. With a little practice, you’ll soon master the art of making Shanghai-style pork buns and enjoy this delightful treat whenever you desire!