Pan-fried Pork Buns

Shengjian are buns of part-leavened dough filled with pork and pan-fried in a flat skillet: the base turns golden and crisp, the top stays soft, the filling holds a pocket of broth, and they are finished with sesame and chopped scallion.

Shengjian have over a century of history in Shanghai; by the early twentieth century they were a common offering in the city's teahouses and snack shops, a staple of old Shanghai breakfasts and afternoon bites.

Eat them hot: nibble the side to release the broth (mind the heat), then finish the bun with its juices, often alongside a bowl of curried beef soup or small wontons.

A good shengjian is judged by its mouthful of broth and its two-sided fragrance—base crisp but not burnt, dough soft yet springy, the juice savoury without being greasy.