This winter, my husband and I decided to revive one of our favorite traditions from the early days of covid: virtual date‑night cooking classes with King Arthur Baking Company. Back then, we signed up for several of their savory classes—Pierogis, Gnocchi, Cornish Pasties—mostly because they conveniently took place right around dinnertime. We’d cook along with the instructor, chat, laugh, and by the end of class, dinner was magically ready to serve. It was the perfect blend of cozy, delicious, and just a little bit adventurous.
So when we saw a class for Chinese Pan‑Fried Buns (Sheng Jian Bao) pop up this winter, we knew it was time to bring that tradition back.
The filling we made in class was a little different from this recipe—pork and mushroom instead of cabbage—but the dough and technique were the same, and absolutely worth exploring if you’re looking to try something new. There are tons of filling recipes online so you can customize to fill lots of different combinations. I know this isn’t “baking” in the strictest sense, but you do whip up a dough, shape it lovingly, and then steam the buns right in a skillet on the stovetop. That counts in my book.
These buns are wonderfully satisfying, especially paired with a simple salad. Even my husband, who has a famously robust appetite, found them filling. And the best part? They freeze beautifully. Make a batch, tuck some away, and you’ve got a quick meal or snack ready to reheat straight from the freezer—no thawing required. What can be better for ensuring plenty of time for quilting.
If you’re craving something comforting, hands‑on, and a little outside the usual weeknight routine, Sheng Jian Bao might be your next favorite project. They certainly earned a spot in our winter rotation. This picture was our first attempt at shaping the buns. I can't wait to see how yours turn out! If this bake warms your winter days, share a photo on Facebook with #thequiltedbakery and spread a little cozy cheer.
