Imported from TikTok
Shanghainese Style Pan-Fried Soup Dumplings (Sheng Jian Bao)
These pan-fried soup dumplings feature a half-yeasted dough and a gelatinous pork filling that melts into a rich soup when cooked. They are finished with a crispy bottom, sesame seeds, and green onions.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- yeast dough (half-yeasted dough)
- pork filling (gelatinous pork filling (includes pork aspic/jelly))
- oil (for pan-frying/confit)
- green onions (chopped, for topping)
- black sesame seeds (for topping)
- white sesame seeds (for topping)
Steps
- 1
Prepare a half-yeasted dough and a gelatinous pork filling.
- 2
Place a portion of the pork filling into a round of dough and wrap it up like a small pouch, pinching the top to seal.
- 3
Place the dumplings in a pan with oil.
- 4
Confit the dumplings in the oil until the bottoms are crispy and the filling is cooked through.
- 5
Top the dumplings with chopped green onions, black sesame seeds, and white sesame seeds while they are still in the pan.
- 6
Serve carefully, as the interior is filled with piping hot soup.
Notes
The 'half-yeast dough' is characteristic of Shanghainese Sheng Jian Bao, providing a texture that is slightly fluffy but still thin enough to hold the soup. Be extremely careful when biting into these as the hot soup can cause burns.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →