Sheng jian bao

Shengjian mantou , shengjian bao, or shengjian for short, is a type of small, pan-fried baozi (steamed buns) which is a specialty of Suzhou and Shanghai. It is typically filled with pork and gelatin that melts into soup/liquid when cooked. Within Shanghai, shengjian mantou typically have thin, crispy skins while those sold elsewhere usually have thicker, bread-like skins. It first originated and became popular in Suzhou at the beginning of the 20th century. Then, its popularity spread to the Yangtze River Delta. It has been one of the most common breakfast items in Shanghai since the early 1920s. As a ubiquitous breakfast item, it has a significant place in Shanghai cuisine. In Modern Chinese, a filled bun is usually called baozi or bao, while an unfilled (plain) bun is usually called a mantou. However, in the Jiangnan region where Wu Chinese is spoken, the word mantou refers to both filled and unfilled buns, as in Middle Chinese. Hence, the shengjian mantou is called a mantou despite being a filled bun. The same is true of the xiaolong mantou, which is often called xiaolongbao in the other varieties of Chinese. Shengjian is made from semi-leavened dough, wrapped around pork and gelatin fillings. Chopped green onions and sesame are placed atop the buns during the cooking process.

Source: Wikipedia