Shengjian Bao

Shengjian Bao are Taiwanese pan-fried buns that has the fluffiness of a cake and the crunchiness of potato chips. The buns are made with spongy white Chinese bread that is pan-fried on the bottom and when you break one open, it reveals a moist porky filling.

The name of the bun comes from its method of cooking - these are lined up in an oiled, shallow, flat The buns are lined up in the pan with the "knot," where the dough is folded together, facing downwards and thus in direct contact with the oiled pan and fried into a crispy bottom during the cooking process. Water is sprayed on the buns during cooking to ensure the top (which is not in contact with the pan or the oil) is properly cooked.

After frying, the bottom of the bun becomes crunchy, and the gelatin melts into soup. This combination gives the shengjian its unique flavor. Because the buns are tightly lined up in the pan, they become somewhat cube-shaped after cooking. While waiting to be served, the chef may flip the buns so that the fried base faces upwards to prevent the crispy bottom from getting soggy in the process of cooling.