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Mini Shengjian Bao (小生煎包)

Mini Shengjian Bao (小生煎包)

小生煎包, or Mini Shengjian Bao, are a popular type of Chinese pan-fried buns, particularly famous in Shanghai. These buns are known for their juicy meat filling, crispy bottom, and fluffy top. They are usually smaller in size compared to regular buns, making them perfect for snacking. Here’s a recipe to make Mini Shengjian Bao at home.
Course Main Course
Cuisine Chinese


For the Dough:

  • 300 g all-purpose flour
  • 1 teaspoon instant yeast
  • 1 tablespoon sugar
  • 150 ml warm water

For the Filling:

  • 200 g ground pork
  • 2 green onions finely chopped
  • 1 teaspoon ginger minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 50 ml cold water
  • Optional: 1/4 cup of jellied broth for juiciness

For Cooking:

  • Vegetable oil for pan-frying
  • Water for steaming
  • Sesame seeds and chopped green onions for garnish


Prepare the Dough:

  • In a mixing bowl, combine flour, yeast, and sugar. Gradually add warm water and knead until a smooth dough forms.
  • Cover the dough and let it rise in a warm place until it doubles in size, about 1 hour.

Make the Filling:

  • In a separate bowl, mix together ground pork, green onions, ginger, soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper.
  • Gradually add cold water to the mixture, stirring in one direction until the filling becomes pasty. If using, add the jellied broth to make the filling juicier.

Assemble the Buns:

  • Once the dough has risen, punch it down and divide it into small pieces (about 20g each).
  • Roll each piece into a ball and then flatten it to form a small circle.
  • Place a spoonful of the filling in the center of each dough circle. Pleat and twist the edges to seal the bun.

Cook the Buns:

  • Heat oil in a non-stick pan over medium heat.
  • Place the buns in the pan, leaving space between each. Cook until the bottoms are golden brown.
  • Add a small amount of water to the pan (enough to cover the bottom), cover, and let the buns steam until the water evaporates.

Garnish and Serve:

  • Sprinkle sesame seeds and chopped green onions over the buns.
  • Serve the Mini Shengjian Bao hot.

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