Shengjianbao

Shengjianbao is xiaolongbao's crispier, more rugged cousin. These buns are made with a thick, yeasted dough (not the thin wrapper of xiaolongbao) filled with seasoned pork and gelatin broth. They're pan-fried in a huge flat pan with oil and water, creating steam that cooks the top while the bottom develops a deep golden crust. The result: a fluffy top, a crispy bottom, and an explosion of hot broth inside. They're topped with sesame seeds and chopped scallions.

📖 History

Shengjianbao originated in Shanghai in the 1920s, created by street vendors who adapted the steamed bun recipe for the pan. It became a quintessential Shanghai breakfast.