📝 About This Recipe
A crown jewel of Shanghai’s street food scene, Shengjian Mantou are pan-fried pork buns that offer a symphony of textures: a soft, pillowy top, a deeply charred, crunchy bottom, and a burst of savory, hot soup inside. Unlike their steamed cousins, these buns use a semi-leavened dough that provides a unique chewiness. This recipe captures the authentic Jiangnan flavor profile, balancing rich pork fat with the aromatic brightness of ginger and scallions.
🥗 Ingredients
The Aspic (Soup Jelly)
- 200 grams Pork skin or high-gelatin pork stock (chilled until firm and finely minced)
The Meat Filling
- 500 grams Ground pork (70% lean, 30% fat for best flavor)
- 2 tablespoons Light soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon Ginger (grated or finely minced)
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Sugar (essential for the Su-style sweetness)
- 1/2 teaspoon White pepper (ground)
The Dough
- 300 grams All-purpose flour
- 3 grams Instant yeast
- 160 ml Warm water (approx. 35°C/95°F)
- 1 teaspoon Vegetable oil (for the dough texture)
For Frying and Garnish
- 3 tablespoons Vegetable oil (for the pan)
- 1 tablespoon Black sesame seeds
- 2 stalks Scallions (finely chopped)
- 1/2 cup Water (for steaming in the pan)
👨🍳 Instructions
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1
Prepare the filling by combining ground pork, soy sauce, Shaoxing wine, ginger, sugar, sesame oil, and white pepper in a large bowl. Stir vigorously in one direction for 5 minutes until the meat becomes a sticky, emulsified paste.
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2
Gently fold the minced aspic (soup jelly) into the meat mixture until evenly distributed. Cover and refrigerate for at least 30 minutes; this makes the buns easier to wrap.
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3
For the dough, whisk flour and yeast together. Gradually add warm water and oil, stirring until a shaggy dough forms. Knead by hand for 8-10 minutes until the dough is smooth and elastic.
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4
Let the dough rest in a warm place for only 20-30 minutes. We want a 'semi-fermented' dough, meaning it shouldn't double in size like bread dough, but just start to soften.
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5
Punch down the dough and roll it into a long log. Divide into 20 equal pieces (about 25g each). Roll each piece into a ball and cover with a damp cloth to prevent drying.
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6
Flatten a dough ball with your palm. Use a rolling pin to roll it into a 3-inch circle, ensuring the edges are thinner than the center (this prevents a doughy top).
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7
Place a tablespoon of chilled filling in the center. Pleat the edges together to seal the bun. For authentic Shengjian, place the bun 'knot-side down' for a smoother top, or keep the pleats up if preferred.
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8
Heat 2-3 tablespoons of oil in a large non-stick skillet over medium heat. Arrange the buns in the pan, leaving a small gap between them as they will expand.
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9
Fry the buns for 2-3 minutes until the bottoms are light golden brown. Carefully pour 1/2 cup of water into the pan and immediately cover with a tight-fitting lid.
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10
Steam for 6-8 minutes until the water has completely evaporated. You will hear a sizzling sound once the water is gone.
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11
Remove the lid. Sprinkle the black sesame seeds and chopped scallions over the tops of the buns. Drizzle a tiny bit more oil into the pan if needed.
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12
Fry for another 1-2 minutes uncovered to re-crisp the bottoms until they are deep golden-brown and crunchy. Serve immediately while piping hot.
💡 Chef's Tips
Use pork with high fat content; lean meat will result in a dry, tough bun. Don't over-proof the dough; if it rises too much, the buns will be airy like bread rather than having that signature chewy texture. Always stir the filling in one direction to develop the protein 'strands' that hold the soup inside. Be extremely careful when eating; the soup inside is boiling hot and can squirt out when you take the first bite. If you can't make aspic, use very cold, gelatinous pork stock or even small cubes of frozen broth.
🍽️ Serving Suggestions
Serve with a small dish of Zhenjiang black vinegar and slivered ginger for dipping. Pair with a hot bowl of clear cilantro and seaweed soup to cleanse the palate. Enjoy alongside a glass of iced Oolong tea to cut through the richness of the pork. Add a dollop of crispy chili oil (Lao Gan Ma) to your dipping vinegar for a spicy kick.