Crispy Bottom Pan-Fried Buns

Name: Crispy Bottom Pan-Fried Buns
Total time: 45 min
Ingredients: 250g Self-rising flour; 150ml Warm water (approx 40°C); 1g Active dry yeast; 200g Ground pork; 2 tbsp Soy sauce; 1 tsp Sesame oil; to taste Minced ginger and scallions; 2 tbsp Cooking oil; 100ml Water (for steaming)

Enjoy these fluffy, juicy buns with a golden, crispy base. This Shanghai-style street food classic combines a tender self-rising dough with a savory pork filling, pan-fried to perfection.

45 min

Medium

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These homemade pan-fried buns, known as Sheng Jian Bao, are easier to make than they look. The trick is using self-rising flour for a quick rise and the traditional fry-then-steam cooking method to get that signature texture.

Ingredients

Self-rising flour 250g

Warm water (approx 40°C) 150ml

Active dry yeast 1g

Ground pork 200g

Soy sauce 2 tbsp

Sesame oil 1 tsp

Minced ginger and scallions to taste

Cooking oil 2 tbsp

Water (for steaming) 100ml

Instructions

Prepare the Dough

Place the self-rising flour in a large mixing bowl and mix in the yeast. Slowly drizzle in the warm water while stirring constantly with chopsticks or a spatula. Once a shaggy dough forms, turn it out onto a clean surface and knead by hand until smooth and elastic. Cover the dough with a warm, damp towel and let it rest for 10 minutes to relax the gluten.

Make the Filling

While the dough rests, combine the ground pork, soy sauce, sesame oil, minced ginger, and chopped scallions in a bowl. Stir vigorously in one direction until the mixture becomes sticky and well-emulsified. This ensures the filling stays juicy during cooking.

Shape the Buns

Divide the dough into equal small portions. Roll each piece into a flat circle, keeping the edges slightly thinner than the center. Place a spoonful of the pork filling in the middle of each disc. Pleat and pinch the edges together to seal the bun, leaving a small opening on top or sealing completely depending on your preference.

Pan-Fry and Steam

Heat oil in a flat-bottomed pan over medium heat. Arrange the buns in the pan, leaving space between them. Fry until the bottoms turn golden brown. Pour in the water for steaming and immediately cover the pan with a lid. Steam for about 8 minutes until the water evaporates. Remove the lid and fry for another minute to crisp the bottoms before serving hot.