Full Recipe
Author
King Arthur Baking | 2022-09-06
Description
These plump, crispy-bottomed buns are based on the Shanghai classic sheng jian bao. Sheng jian bao translates to “raw fried buns” because the buns are fried without any pre-cooking. After the bottom of the buns have a chance to brown in a bit of oil, water is added to the pan and the buns are covered, which allows them to grow big and fluffy in the steam's heat. Sheng jian bao are traditionally filled with pork, sometimes with an oozy soup inside (similar to xiao long bao), but in this recipe, the filling is made of mushrooms and cabbage for a rich umami flavor plus crunch and texture.
