Sheng Jian Bao, a type of pan-fried dumpling, is known for being notoriously difficult to perfect. It’s a delightful combination of a yeasted bun, a potsticker, and a soup dumpling, all in one savory package. The ideal Sheng Jian Bao boasts a crispy, thick bottom, a soft, fluffy middle, and a thin, chewy top layer, encasing a flavorful filling of juicy pork and hot, rich soup.
This Shanghainese street food is a beloved staple, and while you can find versions in Los Angeles, true aficionados know where to find the best. For those seeking the gold standard, the answer is clear: Kang Kang Food Court in Alhambra. Ask any local dumpling enthusiast, and they’ll likely point you in the same direction. Kang Kang Food Court has become synonymous with exceptional Sheng Jian Bao.
The precise balance of textures is what elevates Sheng Jian Bao to an art form. This is something Kang Kang Food Court’s owner, John Chin Yu Yeh, understood deeply when he was searching for a skilled dumpling chef for his restaurant over two decades ago. He knew getting the textures just right was crucial to recreating the authentic taste he longed for.
“I always missed one thing we cannot find in the United States, which is pan-fried small bao, we call sheng jian bao,” Chin Yu Yeh explained during an interview. “If you ask people from Shanghai, ‘What do you miss the most?’ It’s always Sheng Jian Bao.” For those who crave an authentic taste of Shanghai, Kang Kang Food Court delivers.
The Sheng Jian Bao at Kang Kang Food Court are a testament to this dedication. Each dumpling offers a satisfying crunch, followed by a burst of flavorful soup, and a perfectly chewy bun. The tops of the bao rise beautifully during cooking, contrasting perfectly with the crispy bottoms achieved in the pan. This is the kind of Sheng Jian Bao that dumpling expert Britney Wang, also known as Chef Bao Bae, has been striving to perfect for years.
Like Chin Yu Yeh, Wang’s journey to mastering Sheng Jian Bao began with a longing for the taste of home. Growing up in Hawaii, she found it impossible to find dumplings that matched the flavors she remembered from her childhood visits to her grandparents in Shanghai. This personal quest for authentic flavor led her to culinary exploration.
Years before the pandemic, Wang made a life-changing decision. She left her finance career and returned to Shanghai to reconnect with her grandparents and her culinary roots. While there, she immersed herself in dumpling making, taking a class that ignited her passion. She then launched an Instagram account, Chef Bao Bae, and started sharing her love for dumplings through cooking classes with friends. During the pandemic, she skillfully transitioned to pop-up events, offering her sought-after Sheng Jian Bao and a variety of other dumplings to eager customers.
On an episode of “The Bucket List: Dumplings,” Britney Wang joined the host at Kang Kang Food Court to delve deeper into the secrets of crafting exceptional Sheng Jian Bao. Her firsthand experience and appreciation for authentic flavors made her visit particularly insightful.
“The first time I had Sheng Jian Bao in the U.S. was here, at Kang Kang Food Court,” Wang shared. “I came here during my first month in L.A. and immediately felt a sense of home. It was like, ‘Oh wow, this really reminds me of home.’” Her immediate connection to the flavors at Kang Kang Food Court speaks volumes about their authenticity.
While John Chin Yu Yeh keeps some aspects of his Sheng Jian Bao recipe closely guarded, he generously provided a behind-the-scenes look into his kitchen and shared valuable tips on how to best enjoy these soup-filled dumplings. To discover his four essential tips for eating Sheng Jian Bao like a pro, you’ll have to watch the episode. He assures that following these tips will help you avoid burning your mouth and any accidental soup-related mishaps.
Following their visit to Kang Kang Food Court, Wang was invited to the Los Angeles Times Kitchen to share her own Sheng Jian Bao expertise. She even gave a lesson in the intricate art of dumpling folding. Her dedication to perfecting this Shanghainese classic is evident in her meticulous approach. “I want to create the perfect Sheng Jian Bao because it’s something I genuinely love to eat,” she stated, highlighting her personal passion driving her culinary pursuits.
For anyone in Los Angeles craving authentic and expertly made Sheng Jian Bao, Kang Kang Food Court is an absolute must-visit. It’s more than just a food court stall; it’s a destination for experiencing a true taste of Shanghai.
Kang Kang Food Court
27 E. Valley Blvd., Alhambra, CA
(626) 308-3898
kangkangfoodcourtca.com
