When the sun starts to dip below the horizon, casting a cozy glow in my kitchen, I often find myself craving something warm and comforting. That’s when my mind drifts to the delightful taste and texture of Sheng Jian Bao, or pan-fried pork soup dumplings. These little buns, filled with savory pork and a burst of flavor, have a way of transforming an ordinary evening into something extraordinary.
I first discovered this enticing dish during a bustling street food adventure while traveling through Asia. The memory of that first bite—the crispy bottom giving way to a juicy filling—has haunted me ever since. Now, instead of searching for takeout options, I’ve embraced the joy of making these delectable bites right at home. Not only is the recipe surprisingly simple, but it also offers a wonderful opportunity to impress family and friends with an authentic culinary experience.
So, if you’re ready to break free from the mundane, let’s dive into this luscious recipe and bring the magic of Sheng Jian Bao into your kitchen!
Why You’ll Love These Sheng Jian Bao
Satisfying Crunch: The pan-fried exterior offers a delightful crunch that leads to a juicy pork filling.
Bold Flavors: A perfect blend of sesame oil, shiitake mushrooms, and garlic creates an aromatic experience with every bite.
Culinary Adventure: Make your kitchen the next exciting venue for experimenting with authentic Asian flavors right from home.
Family-Friendly Fun: Involve the kids in the dumpling-pleating process for a rewarding and interactive cooking session.
Freezer Friendly: Make a larger batch and freeze extra dumplings for a convenient meal option on busy days!
Bring the joy of Sheng Jian Bao into your home and discover why these delightful dumplings are a crowd favorite!
Sheng Jian Bao Ingredients
For the Filling
- Napa cabbage – Adds a refreshing crunch that complements the rich pork; use other greens if needed.
- Kosher salt – Helps to tenderize the cabbage and bring out its flavor.
- Pork belly – Provides a juicy, flavorful base for the filling; try ground pork if you prefer a leaner option.
- Dried shiitake mushrooms – Adds an earthy depth of flavor; fresh mushrooms can substitute, but adjust the quantity.
- Scallion – Brings a mild onion flavor to the mix, enhancing the overall taste.
- Garlic – A must-have for an aromatic kick; additional cloves can intensify the flavor.
- Cornstarch – Acts as a binder to hold the filling together.
- Shaoxing wine – Infuses the filling with rich umami; dry sherry can work in a pinch.
- Toasted sesame oil – Adds a nutty fragrance that elevates the dish.
- Vegetable oil – For cooking; other oils like peanut or canola can be used as substitutes.
- Sugar – Balances out the savory notes; adjust to taste.
- Ground white pepper – Brings warmth without the color; black pepper can be an alternative.
For the Dough
- All-purpose flour – The main structure of the buns; bread flour can provide extra chewiness.
- Cornstarch – Contributes to a tender dough.
- Kosher salt – Enhances the flavor of the dough.
- Sugar – A touch of sweetness to the dough, balancing the savory filling.
- Baking powder – Helps the dough rise slightly for a fluffier texture.
- Dry yeast – Essential for achieving light and airy buns; fresh yeast is a good substitute if available.
- Lowfat or whole milk – Adds moisture and a subtle richness; non-dairy milk can be used as an alternative.
- Vegetable oil – For greasing and cooking; ensures the buns don’t stick.
Let these ingredients come together to create your own comforting batch of Sheng Jian Bao! Enjoy the beautiful journey of crafting these delightful dumplings right in your kitchen.
How to Make Sheng Jian Bao
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Wilt Cabbage: Place the shredded Napa cabbage into a bowl, sprinkle with kosher salt, and mix gently until it starts to wilt, about 1 minute. Let it stand at room temperature for 10 minutes, then squeeze out excess water and return to the bowl.
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Process Pork: Add the pork belly to a food processor and pulse until finely ground. Blend in the wilted cabbage, shiitake mushrooms, scallion, and garlic for just two pulses until everything is combined. Transfer the mixture to a large bowl.
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Mix Filling: Stir in the cornstarch, Shaoxing wine, sesame oil, vegetable oil, sugar, and white pepper into the ground pork mixture. Combine thoroughly and refrigerate to let the flavors meld.
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Prepare Dough: In another large bowl, whisk together flour, cornstarch, kosher salt, sugar, baking powder, and dry yeast. This mixture will become the base of your dumpling dough.
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Warm Milk: Warm the milk in the microwave for about 30 seconds until it’s just warm to the touch. Gradually stir half of the milk into the dry ingredients with a spatula, then add the remaining milk until the dough comes together.
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Knead Dough: Transfer the dough to a clean work surface and knead it for about 5 to 10 seconds until it’s smooth and elastic. This will create a delightful texture for your buns.
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Let Dough Rise: Grease a bowl with a little oil, then place the kneaded dough inside, covering it with plastic wrap. Let it rest and rise for 30 minutes to allow the yeast to work its magic.
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Divide Dough: After resting, transfer the dough to a lightly floured surface and divide it into 4 equal parts to make it easier to work with.
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Shape Buns: Roll one section into a 6-inch snake and cut it into 6 equal pieces. Form each piece into a ball and flatten gently using the palm of your hand.
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Roll Out: Using a small rolling pin, roll each ball out to approximately 3 1/2 inches in diameter to prepare for the filling.
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Fill Buns: Spoon about 1 tablespoon of the pork filling into the center of each round of dough. Fold the dough around the filling, pinching and pleating the edges to seal them tightly.
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Rest Buns: Arrange the finished buns on a lightly greased plate. Cover with plastic wrap and let them rest at room temperature for 10 minutes to puff up a bit.
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Cook Fresh Buns: Heat 1 teaspoon of oil in a non-stick skillet over medium-high heat. Add the buns, leaving space between each one, and pan-fry for about 25 seconds until they start turning golden brown.
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Steam Buns: Carefully pour in 1/4 cup of water, and cover the skillet immediately. Cook until the water fully evaporates, about 5 minutes. Once done, turn off the heat and let the buns sit covered for about 30 seconds.
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Serve: Remove the lid from the skillet, plate the freshly cooked buns, and serve them warm for your family to enjoy!
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Frozen Buns: If using frozen buns, follow the same initial steps to cook them directly from frozen, but allow an additional 2 minutes in the steaming phase for best results.
Optional: Garnish with fresh scallions or a dipping sauce for added flavor!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sheng Jian Bao are an excellent choice for meal prep, allowing you to enjoy them on busy weeknights! You can prepare the filling and the dough up to 24 hours in advance. Simply follow steps 1-3 for the filling and steps 4-7 for the dough, then store them separately in airtight containers in the refrigerator. To preserve the quality, make sure the filling is well-cooled before sealing. When you’re ready to serve, shape and cook the buns as directed in steps 11-15. This way, you’ll have homemade Sheng Jian Bao ready in no time with that delicious crunch and juicy filling, just as if you made them fresh!
What to Serve with Sheng Jian Bao?
Creating a delightful meal is all about harmony, and these scrumptious dumplings deserve the perfect companions.
- Spicy Dipping Sauce: A zesty mix of soy sauce, vinegar, and chili oil adds a fresh burst of flavor that enhances each bite of pork.
- Stir-Fried Greens: Bok choy or Chinese broccoli tossed in garlic and sesame oil bring a crunchy, vibrant element that completes your meal brilliantly.
- Coconut Rice: Creamy coconut-infused rice balances the savory, rich filling of the buns, making it a comforting addition to your dining table.
- Sweet and Sour Pickles: The tangy, sweet crunch of pickles helps to cut through the richness of the pork, providing a refreshing palate cleanser.
- Hot and Sour Soup: This warming bowl brings a contrast of textures and flavors that perfectly complements the chewy bun, enhancing the overall experience.
- Cucumber Salad: A light, vinegar-based cucumber salad adds crispness and brightness to your meal, balancing the heaviness of the dumplings with a delightful crunch.
Transform your dining experience with these delicious pairings and discover just how satisfying an evening of Sheng Jian Bao can be!
Expert Tips for Sheng Jian Bao
- Cabbage Prep: Ensure the Napa cabbage is well-wilted before mixing; this helps release excess moisture and prevents soggy buns.
- Pork Consistency: Avoid over-processing the pork; a little texture gives the filling a more authentic bite, which is key for delicious Sheng Jian Bao.
- Dough Resting: Be patient during the dough resting phase; allowing the yeast to work is crucial for fluffy buns.
- Filling Amount: Don’t overfill the dough with the pork mixture; sticking to about 1 tablespoon helps to seal the buns properly and avoid leaks.
- Cooking Technique: Keep the heat moderate when frying; too high will burn the bottoms before the filling cooks through.
- Freezing Tips: For freeze-ahead options, lay buns flat on a baking sheet to freeze individually before transferring them to a bag, preventing them from sticking together.
How to Store and Freeze Sheng Jian Bao
Room Temperature: Freshly cooked buns can be kept at room temperature for up to 2 hours, but they are best enjoyed immediately.
Fridge: Store any leftover buns in an airtight container for up to 3 days. To keep them soft, consider wrapping each bun in parchment paper.
Freezer: For longer storage, place uncooked or cooked buns in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer bag for up to 3 months.
Reheating: To reheat, pan-fry frozen buns directly from the freezer, adding a little extra time for steaming, about 7 minutes total. This will give you that scrumptious crispy exterior and juicy filling, reminiscent of when you first made those delightful Sheng Jian Bao!
Sheng Jian Bao Variations & Substitutions
Feel free to personalize your dumplings, adding a twist that tantalizes your taste buds!
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Vegetarian Option: Substitute pork with sautéed mushrooms and tofu for a delicious, meatless filling. The umami from mushrooms keeps the heartiness intact.
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Spicy Kick: Add finely chopped chili peppers or a splash of Sriracha sauce into the pork filling. This little adjustment introduces a warm, flavorful tingle that brings the dish to life.
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Herbaceous Flair: Incorporate fresh herbs like cilantro or Thai basil into the filling. These herbs add a refreshing, aromatic note that beautifully complements the rich flavors of the pork.
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Gluten-Free Dough: Replace all-purpose flour with a gluten-free flour blend, and use additional cornstarch to maintain the right texture. Enjoy the same delightful buns without gluten!
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Mixed Meat Filling: Combine ground pork with a bit of ground chicken or beef. The blend of meats adds a complex flavor that elevates each bite, creating a hearty and satisfying filling.
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Sweet Twist: Add a tablespoon of hoisin sauce to the filling for a hint of sweetness. This can beautifully balance the savory elements and create a wonderful depth of flavor.
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Uplifted Umami: For an extra kick, drizzle a touch of soy sauce over the filling before sealing the buns. This adds an additional layer of umami, making each dumpling irresistible!
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Steamed Version: If you prefer a softer texture, try steaming the buns instead of pan-frying them. Steamed buns turn out fluffy and tender, with a uniquely delightful bite!
Experimenting with these ideas allows you to craft your perfect batch of Sheng Jian Bao, bringing your own personal touch to this beloved dish!
Sheng Jian Bao Recipe FAQs
What kind of Napa cabbage should I use for Sheng Jian Bao?
Absolutely! Look for Napa cabbage that is crisp and vibrant without any dark spots or wilting. The leaves should feel firm to the touch and have a bright green hue, which indicates freshness. If you can’t find Napa cabbage, you could also substitute with bok choy or regular green cabbage, although it may slightly change the flavor and texture.
How should I store leftover Sheng Jian Bao?
Very simple! Leftover buns should be wrapped in plastic wrap or stored in an airtight container to maintain their softness. They can be stored in the fridge for up to 3 days. For best results, you might want to wrap each bun in parchment paper to keep them from sticking together.
Can I freeze Sheng Jian Bao? If so, how?
Yes, you can freeze the buns! To freeze uncooked buns, lay them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag, where they can be stored for up to 3 months. When you’re ready to cook, simply pan-fry them directly from the freezer, adding a few extra minutes to the cooking time to ensure they’re heated through.
What if the dough is too sticky when making Sheng Jian Bao?
Very common! If your dough turns out sticky, don’t fret. Dust your work surface and hands with a bit of extra all-purpose flour while kneading. Additionally, ensure you’re using the correct ratio of wet to dry ingredients. If the dough feels overly wet, you can incrementally add more flour until it’s manageable but avoid adding too much at once to keep your buns light and fluffy.
Are there any dietary considerations when making Sheng Jian Bao for my family?
Indeed! For a gluten-free alternative, substitute all-purpose flour with a gluten-free flour blend that supports yeast-based recipes. Be mindful of any allergies, especially to pork or certain fungi; you can easily replace pork with a leaner option like ground turkey or chicken, and shiitake mushrooms can be omitted or substituted with white button mushrooms if needed.
Can pets eat Sheng Jian Bao?
No, it’s best to keep Sheng Jian Bao away from pets. Ingredients like garlic and spices can be harmful to animals, so it’s a good practice to ensure your furry friends don’t nibble on leftovers or dough scraps. Always be cautious and stick to pet-safe treats for them!
Perfect Sheng Jian Bao: Crispy Pork Soup Dumplings at Home
Ingredients
Equipment
Method
- Wilt the cabbage with salt, let it stand, then drain excess water.
- Process pork and blend in cabbage, mushrooms, scallion, and garlic.
- Mix in cornstarch, wine, sesame oil, vegetable oil, sugar, and pepper. Refrigerate.
- Combine flour, cornstarch, salt, sugar, baking powder, and yeast in a bowl.
- Warm the milk and mix with dry ingredients until a dough forms.
- Knead the dough for a few seconds until smooth, then let rise covered for 30 minutes.
- Divide the dough and shape into balls, then flatten each.
- Roll out each piece into a round, fill with about a tablespoon of filling, and seal.
- Let the filled buns rest for 10 minutes.
- Pan-fry the buns until golden, add water to steam, then cover until cooked through.
- Serve warm with optional garnishes.
- For frozen buns, steam directly from frozen with extra cooking time.