How to Make Juicy, Thin-Crust Shengjianbao at Home?

Q: Can I use another type of meat for the filling?
A: Yes, while pork is traditional, you can use chicken or beef as alternatives.

Q: How do I ensure the bottom of the buns are perfectly crispy?
A: Cook the buns until the water evaporates, then sprinkle sesame seeds and continue cooking until the bottom turns golden brown.

Q: Can I prepare the dough or filling in advance?
A: Yes, you can prepare the dough and refrigerate the filling for 30 minutes before assembling the buns.

Juicy, Thin-Crust Shengjianbao (Pan-Fried Pork Buns)


  • 250g all-purpose flour
  • 165g water
  • 1g salt
  • 10g sugar
  • 2g yeast
  • 500g pork front leg meat
  • Chopped green onions, to taste
  • Soy sauce, dark soy sauce, white pepper powder, thirteen spices, Sichuan peppercorn oil (for the filling)
  1. Grind the pork and ginger together. Add salt, sugar, soy sauce, dark soy sauce, white pepper powder, thirteen spices, and pour peppercorn oil over green onions. Refrigerate the filling for 30 minutes.
  2. Knead the dough and divide it into portions. Flatten each portion by hand, add the filling, and pinch to seal. Heat oil in a pan, place the buns seam-side down, and add water halfway up the buns.
  3. Cover and cook until the water evaporates. Uncover, sprinkle black sesame seeds, and fry until the bottom is golden brown.
  4. Enjoy the aromatic and juicy Shengjianbao!
  5. Using front leg meat ensures juicy filling without the need for added gelatin or broth.
  • Rich in protein from pork meat.
  • Carbohydrates from the dough.
  • Minimal fat content, depending on the cut of pork used.
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