Comments on: Sheng Jian Bao: Pan-fried pork buns (生煎包)

By: Wei Guo

Wei Guo — Mon, 29 Jun 2026 11:39:07 +0000

In reply to Fearne. Yes, you can refrigerate or freeze the cooked buns. To reheat, place the chilled or frozen buns in a hot frying pan, add a little water, then cover and cook until the water has completely evaporated and the buns are heated through.

By: Fearne

Fearne — Sun, 28 Jun 2026 14:18:51 +0000

Hi!! I’m planning to cook these bao buns for school lunches- am I able to cook them before freezing and simply defrost and microwave or fry at least?? Or must they be raw before freezing?

By: Wei Guo

Wei Guo — Sat, 24 Jan 2026 07:52:41 +0000

In reply to Rachel Avelena. Yes, that will work. The best way is to freeze them after the second proofing. When you’re ready to cook, there’s no need to thaw. Fry them straight from frozen using the same method.

By: Rachel Avelena

Rachel Avelena — Fri, 23 Jan 2026 15:34:06 +0000

Hi Wei,

I’m batch cooking and was hoping to freeze. Can I make it raw and freeze, then when ready, cook them frozen to get the charring and then add water as you instructed or will this not work?

By: Wei Guo

Wei Guo — Wed, 21 Jan 2026 09:46:53 +0000

In reply to Alex. Yes, you can use the filling recipe for Soup Dumplings. Happy cooking, Alex!

By: Alex

Alex — Mon, 19 Jan 2026 00:50:29 +0000

Taste amazing. Is there a version where you can add aspic to have more of the soup/liquid inside?

By: Wei Guo

Wei Guo — Thu, 30 Oct 2025 09:21:58 +0000

In reply to Julie. That sounds wonderful, Julie! I love that you made them with your son (My children love helping out in the kitchen too). I’m so glad your family enjoyed these buns!

By: Wei Guo

Wei Guo — Thu, 30 Oct 2025 09:18:54 +0000

In reply to Katie. That’s great to hear! Love the idea of a vegetarian filling. Thanks for trying the recipe, Katie!

By: Katie

Katie — Sun, 26 Oct 2025 23:03:22 +0000

The bao wrapper / dough worked out so well! The doubling in size definitely works more quickly in a warmer space, like in the kitchen. I made a different filling that was vegetarian. Would definitely use this Red House Spice recipe again. Thanks 🙂

By: Julie

Julie — Sun, 26 Oct 2025 04:33:12 +0000

I made these tonight with my 13 year old son. We need some practice with our folding technique for sure. Ours looked very homemade. Ha. But man they were tasty. My family ate the 20 buns up so quickly. The bottoms of mine were a bit too brown so will probably reduce my heat next time. But sooo delicious. Thank you!