Shengjian mantou

Ingredients

Shengjian is made from semi-leavened dough wrapped around a filling of pork and gelatin. Chopped green onions and sesame are placed on top of the buns during cooking. The name derives from the cooking method: the buns are lined up in an oiled, shallow, flat pan, often more than a metre in diameter for commercial use, with the folded knot facing downward to fry into a crispy bottom. Water is sprayed on the buns during cooking to cook the top.

After frying, the bottom becomes crunchy and the gelatin melts into soup, creating the bun's unique flavour. Because the buns are tightly packed, they become somewhat cube-shaped. While waiting to be served, the chef may flip them so the fried base faces upward to prevent sogginess. Traditional fillings are pork; common variations include chicken, pork with prawns, and pork with crab meat.

Serving

Shengjian are traditionally sold in lots of four, equivalent to one tael, and are usually eaten at breakfast, sometimes with a small bowl of clear soup. The buns may be dipped in Chinkiang vinegar. Their relatively hard bottom makes them durable and easily portable, so they are often packed in paper bags for take-away. Some shops sell them throughout the day as a dianxin or snack, but they are rarely served as part of a main meal.

Did You Know?

• In the Jiangnan region where Wu Chinese is spoken, the word mantou refers to both filled and unfilled buns, as in Middle Chinese, which is why shengjian mantou is called a mantou despite being filled.
• The same naming convention applies to xiaolong mantou, often called xiaolongbao in other varieties of Chinese.