📝 About This Recipe
Originating from the bustling streets of Shanghai, Shengjian Mantou is a culinary masterpiece that marries the soft, pillowy texture of a steamed bun with a golden, crackling-crisp bottom. Unlike its cousin the Xiaolongbao, these buns feature a thicker, semi-leavened dough that encases a succulent pork filling and a burst of savory hot soup. It is the ultimate sensory experience: the scent of toasted sesame, the crunch of the base, and the rich, umami-laden broth within.
🥗 Ingredients
The Aspic (Soup Jelly)
- 1 cup Chicken or Pork Stock (rich and unsalted)
- 1 tablespoon Gelatin Powder (or 2 sheets)
- 3 slices Ginger (smashed)
The Meat Filling
- 1 lb Ground Pork (70% lean, 30% fat for juiciness)
- 1.5 tablespoons Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Sugar
- 1/4 teaspoon Ground White Pepper
- 2 stalks Green Onions (minced)
The Dough
- 2.5 cups All-Purpose Flour (plus extra for dusting)
- 1 teaspoon Instant Yeast
- 3/4 cup Warm Water (approx. 100°F)
- 1 teaspoon Vegetable Oil
Frying & Garnish
- 2 tablespoons Vegetable Oil (for frying)
- 1 tablespoon Black Sesame Seeds
- 1 stalk Green Onions (finely chopped)
- 2 tablespoons Chinkiang Black Vinegar (for dipping)
👨🍳 Instructions
-
1
Prepare the aspic: Heat the stock with ginger slices in a small pan. Remove ginger, whisk in the gelatin until dissolved. Pour into a shallow container and refrigerate for 2-3 hours until set into a firm jelly.
-
2
Make the filling: In a large bowl, combine ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper. Stir vigorously in one direction for 5 minutes until the meat becomes a sticky paste.
-
3
Incorporate the 'soup': Finely dice the chilled aspic jelly. Fold the jelly cubes and minced green onions into the pork mixture. Cover and refrigerate while you make the dough.
-
4
Prepare 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 smooth and elastic.
-
5
First Proof: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 30-45 minutes. It should be puffy but not doubled in size; we want a semi-leavened texture.
-
6
Divide the dough: Punch down the dough and roll it into a long log. Cut into 24 equal pieces (about 20g each). Cover them with a damp towel to prevent drying.
-
7
Roll the wrappers: Flatten a piece of dough with your palm. Use a rolling pin to roll it into a 3-inch circle, making the edges thinner than the center.
-
8
Assemble: Place a tablespoon of filling in the center. Pleat the edges together to seal the bun. For authentic Shengjian, place the bun pleated-side DOWN on a floured tray.
-
9
The Pan-Fry: Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Arrange buns in the pan close together (they should touch slightly). Fry for 2-3 minutes until the bottoms are golden brown.
-
10
The Steam: Carefully pour 1/2 cup of water into the pan (it will sizzle) and immediately cover with a tight-fitting lid. Cook for 6-8 minutes until the water has mostly evaporated.
-
11
Final Crisp: Remove the lid. Sprinkle black sesame seeds and chopped green onions over the buns. Continue to cook for 1-2 minutes uncovered to re-crisp the bottoms and evaporate remaining moisture.
-
12
Serve: Carefully lift the buns out with a spatula. Serve immediately with a side of Chinkiang black vinegar and julienned ginger.
💡 Chef's Tips
Always stir the meat filling in one direction to develop the myosin, which gives the meat a bouncy, tender texture. Don't over-proof the dough; if it rises too much, the buns will be too airy and may collapse or leak soup. When adding water to the hot pan, use a lid as a shield to avoid oil splatters. If you don't have time to make aspic, you can substitute with a tablespoon of very cold, jellied bone broth or even a few small cubes of frozen broth.
🍽️ Serving Suggestions
Serve with Chinkiang black vinegar and a drizzle of chili oil for a spicy kick. Pair with a light seaweed and egg drop soup to balance the richness of the pork. A side of blanched bok choy with oyster sauce provides a fresh, crunchy contrast. Enjoy with a cup of hot Longjing (Dragon Well) green tea to cleanse the palate.