Crispy Pan-Fried Pork Buns – Sheng Jian Bao 生煎包
These Crispy Pan-Fried Pork Buns – Sheng Jian Bao 生煎包 are going to BLOW YOUR MIND!! Super juicy pork filling, soft fluffy buns, and pan-fried to a perfect with a crispy bottom, this is my mom’s secret recipe that is super easy to make at home. This is a classic Taiwanese breakfast recipe that I love having in the freezer, because it is so convenient!
Crispy Shengjian Bao 生煎包
Crispy Pan-Fried Pork Buns is a popular breakfast dish that you can find in Taiwan. The dish is actually started out as a classic Shanghainese street food brought over to Taiwan. It has a yeast-based dough that’s soft and fluffy, a juicy minced pork scallion filling that’s fried to a crispy golden-brown at the bottom.
I love having fresh pan-fried pork buns with a side of hot soy milk to start my day. These pork buns freeze well, so you can pre-make them ahead of time and have them for brunch throughout the week (if they last)! For those that are vegetarian, don’t worry, I got you! You’ll have to try my vegetarian pan-fried buns!
Crispy Pork Buns Ingredients
- 1 Cup Warm Water
- 1 tsp Sugar
- 1 tsp Yeast
- 3 cups Flour
- 1 tsp Salt
- 2 cups Ground Pork
- 6 stalks Green Onion chopped
- 2 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 1 tbsp Oyster Sauce
- 1 tsp White Pepper
- 1 tbsp Dashi Powder or Chicken Powder Optional
- 1 Egg
- 1 tbsp Ginger Fresh, grated
Scallion Pork Bun Fillings
The secret of having fresh green onion that stays true to its color and also doesn’t get soggy is NOT to mix it in the filling. I learned this secret tip by watching street vendors in Taiwan freshly wrapping pork buns. Rather than mixing in the green onion, they simply set it on the side and lightly touch the green onion with the meat filling before wrapping it up. This way, the green onion stays fresh, just like the ones you get in Taiwan!
Pan Fried Bun Dipping Sauce
You have to serve this pan-fried pork bun with a dipping sauce! Traditionally, this bun is dipped in black vinegar. My go-to sauce is always my Homemade Chilli Oil paired with black vinegar. In fact, I love this sauce drizzle all over the Cripsy Pan-Fried Pork Buns.
How To Make Pan Fried Pork Buns
- Mix 1 cup of warm water and 1 tsp of sugar. Sprinkle on 1 tsp of yeast, mix, and let it set aside for 5 minutes
- Mix flour and salt and pour in the yeast mixture. Keep mixing it until it forms into a ball. Knead it for 5 minutes and put a bowl on top to cover, and let it rest for 30 minutes
- In a bowl, mix ground pork, soy sauce, sesame oil, oyster sauce, white pepper, dashi powder or chicken stock, egg, and freshly grated ginger. Take 1 tsp of the filling, put it in the microwave to see if you need any more seasoning before wrapping. Add the green onion to the side, DO NOT MIX IT IN
- Roll out the dough and cut into 1-inch pieces; this should make 20 portions.
- Roll out the individual piece till it is a circle and take 1 tbsp of the meat filling and lightly touch the green onion to pick some up. Add it in the middle of the dough.
- Fold in all 4 edges and keep folding it in until there are no gaps. Twist the top to close it off
- In a pan, drizzle in oil and turn the heat up to medium-high. Add in pork buns and pour in 1 cup of water or when half of the pork bun is covered in water. Cover and let it cook on medium-high heat for 15 minutes. Once the bottom is nice and crispy, you are ready to serve!
More Night Market Recipes
You have to check out the full list of my Nostalgic Night Market Recipes so you can bring Taiwan’s street foods home!
Crispy Pan-Fried Pork Buns – Sheng Jian Bao
By Tiffy Cooks
Ingredients
- 1 Cup Warm Water
- 1 tsp Sugar
- 1 tsp Yeast
- 3 cups Flour
- 1 tsp Salt
- 2 cups Ground Pork
- 6 stalks Green Onion chopped
- 2 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 1 tbsp Oyster Sauce
- 1 tsp White Pepper
- 1 tbsp Dashi Powder or Chicken Powder Optional
- 1 Egg
- 1 tbsp Ginger Fresh, grated
Instructions
- Mix 1 cup of warm water and 1 tsp of sugar. Sprinkle on 1 tsp of yeast, mix, and let it set aside for 5 minutes
- Mix flour and salt and pour in the yeast mixture. Keep mixing it until it forms into a ball. Knead it for 5 minutes and put a bowl on top to cover, and let it rest for 30 minutes
- In a bowl, mix ground pork, soy sauce, sesame oil, oyster sauce, white pepper, dashi powder or chicken stock, egg, and freshly grated ginger. Take 1 tsp of the filling, put it in the microwave to see if you need any more seasoning before wrapping. Add the green onion to the side, DO NOT MIX IT IN
- Roll out the dough and cut into 1-inch pieces; this should make 20 portions.
- Roll out the individual piece till it is a circle and take 1 tbsp of the meat filling and lightly touch the green onion to pick some up. Add it in the middle of the dough.
- Fold in all 4 edges and keep folding it in until there are no gaps. Twist the top to close it off
- In a pan, drizzle in oil and turn the heat up to medium-high. Add in pork buns and pour in 1 cup of water or when half of the pork bun is covered in water. Cover and let it cook on medium-high heat for 15 minutes. Once the bottom is nice and crispy, you are ready to serve!
Love it! Will you link the recipe for the wrapper?
what kind of flour do you use
I use all purpose flour here!
Hi Tiffy!
What is the dipping sauce that is shown here on the side with the buns?
It’s black vinegar plus sesame seeds!
Can these baos be frozen? cooked or uncooked? Thanks!
They can be frozen before cooking – you cook when you take them out of the freezer.
Hi Tiffy!
How would you recommend freezing them or preparing them ahead to save time?
I’d form them into their little buns, and freeze right after. You can easily take them out of the freezer and pan fry with the rest of the instructions – just make sure the bun’s cooked through when it’s done.