Shengjianbao

Shengjianbao is a pan-fried steamed bun from Shanghai and the surrounding Jiangnan region, filled with minced pork and hot aspic-like broth. The name means "fried-before-steamed bun" in Shanghainese and Mandarin.

What it really is

The filling is minced pork mixed with chopped spring onion, ginger, soy sauce, Shaoxing wine and sesame oil, with a gelled stock added so that it becomes liquid when heated. The yeasted wheat dough is wrapped around the filling by hand, leaving a small opening at the top. The buns are set base-down in an oiled pan with a little water, covered until the water evaporates, and then the base is fried until crisp and golden. Sesame seeds and chopped spring onion are often scattered on the base before serving.

It is distinguished from xiaolongbao, the thin-skinned steamed soup dumpling, by its thicker, bread-like dough, its fried base and its steamed top. It is also different from jiaozi, which are boiled or pan-fried dumplings with a thin wrapper folded shut at the top.

How it's served

• Eaten hot, straight from the pan, usually as a breakfast or snack item.
• Bite a small hole in the top first to let the steam out and avoid burning the broth.
• Often served with black vinegar (Zhenjiang vinegar) and finely shredded ginger for dipping.
• Sold by the piece or in small portions of four to eight buns.

How to write it on the menu

• Name the pork filling and the fried base, for example "pan-fried pork buns with broth, black vinegar dip".
• Flag WHEAT (dough), SOY and WHEAT (soy sauce), SESAME (sesame oil and seeds) and any MILK-free status is not guaranteed.
• State the number of buns per portion and whether they are served with vinegar and ginger.
• Note variants such as chicken or vegetable fillings, which change the broth and allergen profile.