Shengjianbao is a type of Chinese dumpling that originates from Shanghai. These pan-fried buns are typically filled with ground pork and a savory broth, which creates a delicious burst of flavor when bitten into. The dough is slightly thicker than that of regular dumplings, allowing it to hold the filling and broth effectively. The cooking method for Shengjianbao involves frying the buns in a hot pan until the bottom is crispy, then adding water to steam the tops. This technique results in a delightful contrast between the crunchy base and the soft, juicy filling. They are often enjoyed with a dipping sauce made of soy sauce and vinegar.