Shanghai-Style Steamed Buns: A Delightful Taste of Traditional Chinese Cuisine

Shanghai is known for its rich cultural history and vibrant food scene, where culinary traditions blend ancient practices with modern innovation. Among the numerous delicacies that have become synonymous with the city, shèng jiān bāo (生煎包), or Shanghai-style steamed buns, stand out as a beloved street food. These fluffy, pan-fried dumplings filled with a savory pork filling, and often topped with a sprinkling of sesame seeds and scallions, offer a delightful combination of textures and flavors that capture the essence of Shanghai cuisine.

In this article, we will explore the history, ingredients, preparation methods, and cultural significance of Shanghai-style steamed buns. We will also delve into the variations and contemporary twists on this beloved dish, which continues to evolve while maintaining its deep-rooted cultural appeal.

1. The Origins and History of Shanghai-Style Steamed Buns

Shanghai-style steamed buns, or shèng jiān bāo, trace their origins back to the city of Shanghai in Eastern China. They belong to a category of foods known as jiāo zi (饺子), which are dumplings typically made from dough and filled with various ingredients. However, what distinguishes Shanghai-style buns from other dumplings is their unique cooking technique.

While traditional Chinese steamed buns are typically cooked using steam, shèng jiān bāo are pan-fried and then steamed. This double-cooking method results in a crispy bottom, while the top remains soft and steamed. The addition of pork filling and the delicate balance of flavors and textures have made this dish a quintessential street food in Shanghai.

It is believed that the shèng jiān bāo originated in the early 20th century. The dish was created as a more practical and filling meal for busy workers. In its early days, shèng jiān bāo was sold as a quick and affordable snack in local markets and street corners, a practice that continues to this day.

Over time, shèng jiān bāo has evolved into an iconic dish that represents the culinary culture of Shanghai. Today, it is enjoyed by locals and tourists alike, and can be found in street food stalls, casual eateries, and even upscale restaurants throughout the city.

2. The Ingredients of Shanghai-Style Steamed Buns

The ingredients for shèng jiān bāo are relatively simple, yet their combination creates a flavorful and satisfying dish. The key components of these buns include dough, a savory filling, and a layer of sesame seeds and scallions. Let’s explore each of these ingredients in more detail.

A. The Dough

The dough used for shèng jiān bāo is made from a mixture of flour, water, yeast, and a small amount of sugar. The yeast is what gives the dough its light and airy texture. After the dough is mixed, it is allowed to rest and rise, which ensures that the buns will have a soft, fluffy texture when cooked.

The dough must also be rolled out into small circles, each of which will be filled with the savory pork mixture. The dough’s consistency is crucial for achieving the perfect shèng jiān bāo. It should be elastic enough to hold the filling, yet light enough to remain soft after being steamed.

B. The Filling

The filling for Shanghai-style steamed buns is traditionally made from ground pork, although variations with beef or chicken are also popular. The pork filling is seasoned with a variety of ingredients to enhance its flavor. These typically include:

• Ginger: Adds a warm, slightly spicy flavor to the filling.
• Soy Sauce: Brings umami depth and saltiness to balance the richness of the pork.
• Sesame Oil: Provides a fragrant, nutty flavor that complements the pork.
• Sugar: A small amount of sugar helps to balance the savory and slightly sweet elements of the dish.
• Spring Onions: Adds freshness and a mild onion flavor to the filling.
• Chinese Rice Wine: Enhances the flavor and adds a hint of sweetness.

The filling is often mixed with a small amount of gelatinous stock or broth to create a rich, savory broth that remains inside the bun after it is cooked. This broth bursts out when you take a bite, offering a delightful surprise.

C. The Toppings

Once the shèng jiān bāo are prepared, they are topped with sesame seeds and finely chopped scallions. The sesame seeds add a crunchy texture and nutty flavor, while the scallions give a fresh, bright contrast to the rich pork filling.

3. The Cooking Process: How to Make Shanghai-Style Steamed Buns

The preparation of Shanghai-style steamed buns requires a careful balance of techniques to achieve the perfect texture and flavor. The process can be broken down into several key steps: preparing the dough, making the filling, assembling the buns, and cooking them to perfection.

A. Preparing the Dough

To begin, the dough for shèng jiān bāo is prepared by mixing flour, water, yeast, and sugar together in a bowl. Once the dough forms a ball, it is kneaded until smooth and elastic. The dough is then covered with a damp cloth and left to rise for about 45 minutes, or until it doubles in size.

B. Making the Filling

While the dough is rising, the filling can be prepared. Ground pork is mixed with ginger, soy sauce, sesame oil, sugar, and spring onions. For added flavor and moisture, a small amount of gelatinous stock or broth is added to the mixture. The filling should be well-mixed, ensuring that the flavors are evenly distributed.

C. Assembling the Buns

Once the dough has risen, it is divided into small portions, each of which is rolled out into a thin circle. A spoonful of the prepared filling is placed in the center of each circle of dough. The edges of the dough are then carefully folded over the filling, creating a pleated closure at the top of the bun.

After the buns are shaped, they are placed on a small piece of parchment paper to prevent sticking and to make handling easier.

D. Cooking the Buns

The shèng jiān bāo are cooked using a two-step process that involves both pan-frying and steaming. First, a bit of oil is heated in a pan. The buns are placed in the pan and pan-fried until the bottom is golden and crispy. At this point, a small amount of water is added to the pan, and the pan is covered with a lid to allow the buns to steam and cook through.

The steaming process typically takes about 8 to 10 minutes. Afterward, the lid is removed, and the buns are left to cook for a few more minutes to ensure that the bottom remains crisp. Once the buns are cooked, they are garnished with sesame seeds and chopped scallions before serving.

4. Variations of Shanghai-Style Steamed Buns

While traditional Shanghai-style steamed buns are typically made with ground pork, there are several variations of the dish that incorporate different types of meat, vegetables, or even seafood. Here are a few popular variations:

A. Beef or Chicken Filling

For those who prefer beef or chicken, these meats can be used as a substitute for pork in the filling. The seasoning and preparation process remains the same, with only minor adjustments made to account for the different textures and flavors of the meat.

B. Vegetarian Filling

For a vegetarian version of shèng jiān bāo, the filling can be made from a variety of vegetables such as mushrooms, cabbage, tofu, and carrots. The vegetables are finely chopped and seasoned with soy sauce, sesame oil, and other seasonings to create a savory, satisfying filling that can be enjoyed by vegetarians and vegans.

C. Seafood Filling

For a more adventurous twist, seafood such as shrimp or crab can be used in the filling. The seafood is finely chopped and mixed with seasonings and vegetables to create a flavorful filling that offers a taste of the sea.

5. The Cultural Significance of Shanghai-Style Steamed Buns

Shanghai-style steamed buns, or shèng jiān bāo, hold a special place in the hearts of both locals and visitors to Shanghai. They are considered one of the city’s quintessential foods, representing the rich culinary culture of the region.

These buns are enjoyed as a street food, served in bustling markets and food stalls, and are often eaten as a quick breakfast or snack. The dish is also commonly found in dim sum restaurants and other eateries that specialize in Shanghai cuisine.

Beyond their popularity as a street food, shèng jiān bāo also symbolize the essence of Shanghai’s culinary innovation—blending traditional cooking methods with new ideas. The unique combination of textures, from the crispy bottom to the soft steamed top, makes the dish a perfect representation of the city’s dynamic food culture.

6. Conclusion

Shanghai-style steamed buns are a beloved dish that embodies the flavors, techniques, and cultural richness of Shanghai. With their crispy bottoms, soft tops, and savory pork filling, shèng jiān bāo offer a delicious and satisfying experience that continues to captivate food lovers both in China and around the world. Whether you enjoy them as a street food snack or as part of a larger meal, these buns are a must-try for anyone seeking to explore the flavors of Shanghai.

By understanding the history, ingredients, and preparation techniques behind Shanghai-style steamed buns, you can appreciate the artistry and care that go into making this iconic dish. Whether you are enjoying them on the streets of Shanghai or making them at home, shèng jiān bāo will always be a delicious and

timeless part of Chinese culinary tradition.