Sheng Jian Bao — 生煎包
Cuisine: Chinese · Origin: Shanghai China
Sheng Jian Bao are iconic Shanghai-style pan-fried dumplings featuring a thin wheat wrapper filled with seasoned pork and a layer of meat aspic that transforms into savory broth when steamed. The distinctive cooking method involves pan-frying the dumplings in a shallow pool of water until the bottoms develop a golden, crispy crust while the tops remain soft and pillowy. Each piece is typically topped with a sprinkle of sesame seeds and scallions. The aspic filling is the signature element—when you bite into a properly made sheng jian bao, the gelatin melts from the residual heat, creating a burst of umami-rich soup. These dumplings are traditionally served as a breakfast or dim sum item in Shanghai and have become beloved throughout China and in Chinese communities worldwide. They're best eaten immediately while still warm, often accompanied by black vinegar for dipping.
Standard serving: ~280 kcal (4 pieces (200g), estimate)
These dumplings are filled with a savory aspic that melts into rich broth when heated—a clever technique that creates soup inside the dumpling without making the wrapper soggy during cooking.
Photo by arsenalizedritesh100 (Pixabay License), source.
生煎包 — 生煎包
料理：Chinese · 起源地：Shanghai China
Sheng Jian Bao are iconic Shanghai-style pan-fried dumplings featuring a thin wheat wrapper filled with seasoned pork and a layer of meat aspic that transforms into savory broth when steamed. The distinctive cooking method involves pan-frying the dumplings in a shallow pool of water until the bottoms develop a golden, crispy crust while the tops remain soft and pillowy. Each piece is typically topped with a sprinkle of sesame seeds and scallions. The aspic filling is the signature element—when you bite into a properly made sheng jian bao, the gelatin melts from the residual heat, creating a burst of umami-rich soup. These dumplings are traditionally served as a breakfast or dim sum item in Shanghai and have become beloved throughout China and in Chinese communities worldwide. They're best eaten immediately while still warm, often accompanied by black vinegar for dipping.
標準份量：約 280 kcal（4個（200公克），估計值）
這些生煎包裡面填滿了鮮香的肉凍，加熱時會融化成濃郁的高湯——這是一個巧妙的手法，能在餃子裡面製造出湯汁，同時又不會讓皮在烹煮過程中變得軟爛。
圖片來源：arsenalizedritesh100（Pixabay License）— 來源