Comments on: Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns)

By: Maggie Zhu

Maggie Zhu — Mon, 11 Dec 2023 14:42:44 +0000

In reply to Nats.

By: Nats

Nats — Mon, 11 Dec 2023 11:33:13 +0000

Hi! I love this recipe and have made it a few times now! However I’m looking to make them as part of a bigger meal for a larger group of people, can you suggest any sides or recipes that would go well with it? Would a soup of some sort be appropriate? Many thanks!

By: E Zhao

E Zhao — Sun, 24 Sep 2023 01:35:59 +0000

I made this recipe using Impossible ground beef and it turned out really well! Since I like the filling very ginger-y, the meat substitute is not that noticeable. In terms of Impossible meat, it’s hard to get the filling juicy so I would add some gelatin to the filling to help with that.

By: Maggie Zhu

Maggie Zhu — Tue, 15 Aug 2023 13:26:50 +0000

In reply to Hanna.

It’s hard to adapt this recipe directly into a vegetarian recipe but I highly recommend looking at:
Vegetable dumplings: https://omnivorescookbook.com/vegan-dumplings/
Chive and eggs pockets: https://omnivorescookbook.com/chinese-chive-pockets/
And if you prefer the form of the pan fried buns, you can use one of those fillings and the dough from this recipe.

By: Hanna

Hanna — Mon, 14 Aug 2023 10:09:01 +0000

Hi i wanted to ask if theres anything i can put instead of meat 🙂

By: Genny Williams

Genny Williams — Thu, 16 Mar 2023 02:00:54 +0000

Made these for dinner tonight and they were absolutely delicious. Devoured by all. My dumpling wrapping could use some work, but this is definitely a keeper recipe. Thank you!

By: Maggie Zhu

Maggie Zhu — Tue, 21 Feb 2023 16:02:18 +0000

In reply to Carol. The best way is to thaw the buns in the fridge, then heat them up in a frying pan - pour in a bit water and cover the pan, so the steam will heat through the buns. Then uncover the pan, drizzle a bit oil, and let the buns cook for a bit longer to crisp up the bottom.

By: Carol

Carol — Sat, 18 Feb 2023 18:04:55 +0000

Hi, how do you heat up the buns after freezing it?

By: Barbara

Barbara — Mon, 14 Nov 2022 00:06:58 +0000

What a great recipe, very yummy! Twelve were enough for one meal for my husband and me, so we will be having the second batch as a second meal, or maybe snacking! I used a pound of pork, not thinking, so I had some leftover, but not that much, just enough for a stir-fry meal. I think I could have used more than a tablespoon in each one. I used a tablespoon scoop, so next time I will be using a slightly larger scoop and hopefully use up the whole pound. The dough was perfect, the pieces rolled thin and were nice and stretchy. I did use my stand mixer and dough hook, so maybe kneading it more created the stretchiness? Who knows! The dumplings were nice and fluffy!

By: Barbara

Barbara — Sun, 06 Nov 2022 21:29:59 +0000

Look forward to making these. I can taste them already! Have made steamed buns quite often, didn’t know I could fry them!