Pan-fried Pork Buns is known as Sheng Jian Bao in Chinese, meaning pan-fried directly without steaming. This is a very popular Chinese street snack across the whole county. However Shanghai style might be the most famous version. If you love Chinese dumplings, check Xiao Long Bao too.
I have posted lots of Chinese bun recipes from basic mantou to homemade red bean buns, from BBQ pork buns to steamed soup dumplings (Xiao Long Bao). I am just addictive to the dough and the yummy final buns.
The first step is to make the basic dough for Chinese buns; The time needed for the fermentation process depending on the temperature and the amount of yeast. I have introduced the detailed process and tips in this post: Chinese steamed buns.
To Make the Filling: Finely chop the green onions and ginger. Transfer to a small bowl. Add around 2 tablespoons hot water to soak for around 10 minutes. In a large mixing bowl, pour the ginger and green onion water prepared in last step into the minced pork by three batches. Stir within one direction until the water is well absorbed by the pork after each batch. Add all the seasonings and combine all the ingredients well to make the filling. You can replace cabbage with mushroom or skip it.
To make the wrapper: transfer the dough to a floured board, and then knead the dough for around 5 minutes to pinch all the air out. Roll the dough into a long log. Cut into 12 equal portions. Take one portion and roll it to a around wrapper (the edges should be thinner than the center). You can press the edges a little bite with hands.
Assemble the buns one by one. Direction are showed here: How to fold Baozi.
Brush some oil on your pan firstly and transfer the assembled buns to the pan. Remember to leave some space between each one. Fry for around 2 minutes until the bottom is crispy. Use medium fire and keep moving the buns during the process to avoid getting burnt.
Pour starch water and cover the lid to cook for around 3-5 minutes until the water are completely evaporated so that the buns will be cooked thoroughly.
Sprinkle roasted black sesame seeds and green onions.
If you do not like the frost flowers texture, just add water instead of starch water.
- 200 g all-purpose flour
- 110 g warm water
- 1/2 tsp. instant yeast
- 1/2 pound ground pork
- 1 tbsp. light soy sauce
- 1 tbsp. oyster sauce
- 1/2 tsp. salt or more as needed
- Pinch of pepper
- 1/2 cup chopped cabbage
- 1/2 tsp. sugar
- 1 tsp. sesame oil
- 2 green onions , finely chopped
- 1 inch root ginger , finely chopped
- 2 tbsp. hot water
- 1/2 cup of water
- 1 tbsp. starch
- 1 tbsp. oil
- Roasted black sesame seeds for garnish
- Green onion for garnish
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In a large mixing bowl, mix yeast with flour. Stir in warm water. Combine all the ingredients and then knead into smooth dough. Cover with plastic wrapper and set aside until the dough double in size.
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Transfer the dough to a flour board, and then knead the dough for around 5 minutes to pinch all the air out. Roll the dough into a long log. Cut into 12 equal portions. Take one portion and roll it to a around wrapper (the edges should be thinner than the center).
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Finely chop the green onions and ginger. Transfer to a small bowl. Add around 2 tablespoons hot water to soak for around 10 minutes.
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In a large mixing bowl, pour the ginger and green onion water prepared in last step into the minced pork by three batches. Stir within one direction until the water is well absorbed by the pork after each batch. Add all the seasonings and combine all the ingredients well.
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Assemble the buns according to this direction one by one. Brush some oil on your pan firstly and transfer the assembled buns to the pan. Do leave some space between each one. Cover with lid or a wet cloth and rest the buns for around 10.
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Fry for around 2 minutes until the bottom is crispy; pour starch water and cover the lid to cook for around 3-5 minutes until the water are completely evaporated so that the buns will be cooked thoroughly. Sprinkle roasted black sesame seeds and green onions.
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Use a thin slicer to remove the buns from pan to serving bowl. Serve directly or with dip sauce if you prefer.
You can only add water without starch if you do not like the frost flowers texture.
Cabbage can be replaced by other vegetables like mushrooms or you can just skip and use meat only.
The Nutrition Facts is based on each single pan-fried bun.
These look delicious, Elaine! Pinned. Love your photography! 🙂
Thanks Julia. Happy cooking ahead.
WOW! These look just like the ones in restaurants! So perfect! I bet they are crispy on the outside and juicy on the inside. Can’t wait to make these one day!
Thanks Lokness. Homemade version is my favorite because of the customized taste. Try it yourself.
This is one of my favorite Chinese dishes, and your sheng jian bao look so crispy I can just imagine the crunch in my mouth on eating the bottoms. There is a restaurant about 30 minutes from my apartment that specializes in these, and sometimes I’ll drive all the way there just to have some! Thanks for sharing this recipe. I’ll be trying these out for sure – Pinned!
Go ahead and try it Sarah. I hope it turns out perfect on your side too.
I’m also addicted to dough but I always fail steaming buns… Yet to try your recipe.. Still recovering from my continuous steam buns failure…
Hi Mae,
I failed many times too when starting playing with dough because I am living in western China where people do not like flour but rice. That’s Ok. You can make perfect steamed buns at home.
Thank you:) will update you once I gather my courage and steam one again…
Great Mae and good luck!
Hai Elaine,if I don’t want to fried this,can I steam?
Sure Sari. If you plan to steam them, set them aside for a second proof around 10-15 minutes before steaming.
So excited! Most bao doughs call for milk and I’ve not tried them as I’m allergic. Eventually would have gotten around to making with soy milk sub, but now I don’t have to!
Milk is not must for Chinese steamed bun down. Traditionally we use only flour,water and yeast and salt.
Hi Elaine,
These look delicious! Can ground turkey or beef be used instead of pork?
Sure, Robin. You can adjust your own filling for sure.
I have some family coming over in three days. Could I freeze the uncooked bao and pan-fry them later? How much different is the cooking time between fresh and frozen bao?
Hi Nicole,
You can pre-assemble the buns and freeze. But you need to set the buns aside for 20 minutes in summer before freezing so the second proof can be finished. Rest in room temperature until slightly soften back before frying.
This is such a great recipe! Can I assemble the baos and then refrigerate them overnight and cook them the next day?
Thanks for all the great recipes!
I hope I can refrigerate them too, but no. It is not a good choice. After long time refrigerating, the buns get quite large and over-fermented.