Name: Authentic Shanghai Shengjian Bao Recipe
Prep time: 60 min
Cook time: 45 min
Yield: 4
Cuisine: China
Ingredients: *For the Dough:**; 3 cups (375g) all-purpose flour; 1 1/2 teaspoons instant yeast; 1 tablespoon sugar; 3/4 cup (180ml) warm water (around 110°F / 43°C); 2 tablespoons neutral oil (such as vegetable or canola); *For the Soup Filling (Aspic):**; 1 lb (450g) pork skin, cleaned and cut into large pieces; 1 lb (450g) pork bones (neck or trotters work well); 4 cups (1 liter) water; 1-inch piece of ginger, sliced; 1 scallion, tied in a knot; 1 tablespoon Shaoxing wine; 1/2 teaspoon salt; *For the Pork Filling:**; 1 lb (450g) ground pork (preferably 70% lean, 30% fat); 1 tablespoon ginger, finely minced; 2 scallions, finely chopped; 1 tablespoon light soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons Shaoxing wine; 1 teaspoon sesame oil; 1/2 teaspoon white pepper; 1 teaspoon sugar; 1/2 teaspoon salt; *For Cooking and Garnish:**; 2 tablespoons neutral oil for pan-frying; 1/3 cup (80ml) water for steaming; 1 tablespoon toasted sesame seeds; 1 scallion, finely sliced for garnish

Shengjian Bao 🇨🇳 China

A type of Chinese dumpling filled with pork and gelatin that melts into soup when cooked, then pan-fried to create a crispy bottom.

pan-fried crispy bottom

Made with

Dumpling pork gelatin

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