Sheng jian bao are closely related to xian long bao. Typically made with the same filling of pork and seafood along with jellified broth, which liquefies when heated.
Unlike xiao long bao, however, sheng jian bao are cooked in a skillet partially filled with water. The water steams the dumplings, and as it evaporates, the dry skillet gives the bottoms of the dumplings a golden-brown, crunchy texture.
