Shanghai-Style Pan-Fried Soup Dumplings (Shengjian)
上海生煎包 · shàng hǎi shēng jiān bāo
My grandfather ran a small shengjian stall near Yuyuan Garden in the 1950s—he taught me to test dough elasticity by stretching a small piece until translucent, whispering, 'If you see the streetlights through it, it’s ready.'
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- high-gluten flour (bread flour)高筋面粉（面包粉）🛒 local300 g
- pork aspic (broth gelatin), finely minced猪肉冻（高汤凝冻），切细粒🏮 asian150 g
- scallions, finely chopped小葱末🛒 local30 g
- white pepper白胡椒粉🛒 local2 g
high-gluten flour (bread flour): Substitute: 270g all-purpose + 30g vital wheat gluten (mix well before adding water)
pork aspic (broth gelatin), finely minced: Make ahead: Simmer pork bones + skin 6h, chill overnight. Or buy pre-made ‘shengjian aspic’ at Asian grocers.
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Instructions
1Mix flour and 180 ml warm water (40°C) to form shaggy dough. Knead 10 minutes until smooth and elastic. Cover and rest 45 minutes.
揉至光滑，盖布醒发
2Combine pork aspic, scallions, white pepper, and 5 ml light soy sauce. Chill mixture 20 minutes so fat firms up.
拌馅后冷藏定型
3Divide dough into 16 equal pieces (≈25 g each). Roll each into 10 cm circle, place 15 g filling in center, pleat 16–18 times, pinch sealed. Rest 10 minutes.
16–18褶，收口朝下静置
4Heat 20 ml oil in heavy skillet over medium heat. Arrange buns seam-side down. Fry 3 minutes until bottoms lightly golden.
收口朝下，煎至微黄
🔍 Look for Medium heat 3 分钟 · 3 minutesVisual: 包子边缘微微鼓起；底部初现淡金网纹Edges of buns begin to puff slightly; bottoms show faint golden lattice
You know it's right when: 滋滋声由弱转稳，非暴烈Faint sizzle becomes steady, not aggressive
5Add 180 ml cold water, cover immediately, and steam 8 minutes. Uncover, cook uncovered 3–4 minutes until water gone and bottoms deeply golden and crisp. Sprinkle with sesame seeds and scallions.
淋水焖蒸，收干至深金脆底
🔍 Look for Medium-low 盖盖焖8分钟 + 开盖煎3–4分钟 · 8 minutes covered + 3–4 minutes uncoveredVisual: 揭盖时蒸汽喷涌；脆底浮现深琥珀色斑点Steam surges when lid lifted; bottom crust develops dark amber spots
You know it's right when: 水声由爆裂转寂静Water sputters violently then falls silent
Tips
- · Aspic must be chilled solid before chopping—warm fat melts and leaks during frying.
- · Don’t overcrowd pan: buns need space to steam evenly and crisp separately.
- · Serve with black vinegar and ginger slivers—never soy sauce, which overwhelms the delicate broth.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is this recipe gluten-free? What should I watch out for?
Hidden gluten in Chinese cooking is everywhere: regular soy sauce, oyster sauce, hoisin, and doubanjiang all usually contain wheat. Swap to tamari (GF soy), GF oyster/mushroom sauce, and check labels. Beware shared woks at restaurants and malt vinegar. Our recipes flag 'gluten-free' only when every ingredient is safe.
Source: HǎoWèi diet guide
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