The first time I had homemade sheng jian bao was circa 1999, when my aunts from Beijing visited and stayed with us for almost a month. That month, they made carb concoction after carb concoction for us. Sheng Jian Bao (or Shui Jian Bao) was one of such carby eats they made (One of the yummy foods they also made was hu bing, a cornmeal ‘pizza’ with garlic chives).
Welp, I had a bunch of sentences about how I believe the origin of sheng jian bao to be in Shanghai and all this stuff…but now I’m all confused after seeing a blog called TaiwanXifu. She writes, “Earlier today I asked a foodie friend, a chef who formerly worked at the Shanghai Shangrila Hotel, about the origin of Shui Jian Bao. He said that Shui Jian Bao are from Jiangsu/Shanghai. The dough is, as this recipe is, half yeast and half oil based. But Sheng Jian Bao are from Beijing. They are a totally yeasted dough, i.e. bigger and fluffier.”
Ack! Let’s just say I’ll be making what I know as sheng jian bao, also called shui jian bao. If an expert can shed light on the situation and confirm/deny TaiwanXifu’s friend’s words, please leave a comment!
For those who haven’t had the pleasure of eating sheng jian bao before, think of the crispy crunchiness of the potsticker, crossed with the fluffiness of a steamed bun or baozi. If you haven’t had both of those before, think of a meat or vegetable (or both)-filled piece of fluffy yeasted dough, with a crispy and crunchy on the bottom where it meets the pan. Hungry yet?
This pita bread and blog it came from got me thinking about using sourdough starter for EVERYTHING! It also helps that I gave away my quart container of yeast when we moved, and keep forgetting to get some from my sister who lives less than a mile away. Hah.
Not only did I want to use sourdough starter for everything, but I also wanted to use my white whole wheat or red whole wheat berries (by the way, milling your own flour makes the most sweet and fragrant flour!), so it was a double challenge.
I hesitate to take the time to post recipes that use sourdough starter AND whole wheat AND feature Chinese food, because how many people are in that Venn diagram intersection of interest groups?! Very few, I think. But, maybe there are more of us out there than I appreciate. (By the way, if you are in that intersection, please leave a comment!) Also, I wonder what came first- sheng jian bao or white, processed, all-purpose flour? Maybe whole wheat was how it’s always been made. Who knows..
Anyway, the first experiment of using sourdough starter in man tou (want to make a post on that someday, too!) was a big flop that resulted in a heavy rock of a dough. I learned from that experience, so here we are. If you are not in the sourdough or whole wheat club, I’ll also post the recipe I used for ‘regular’ dough.
As for the filling, there are several options- I don’t think there’s any rule, and something that would work in a baozi or dumpling would probably also work in sheng jian bao. On my first trip (of 4) to Taiwan, I ordered a sheng jian bao that looked scrumptious, then bit into it, only to find that it was ONLY CABBAGE and shrimp skin. WHAT! So really, it can be anything, though just seasoned pork seems to be a pretty popular option. I prefer meat (pork) + some vegetable in mine. Hm, maybe napa cabbage wouldn’t be right- I don’t think I’ve ever encountered napa in sheng jian bao. So, maybe no napa. I’ll ask my mom and get back to you ;D