Shanghai Sheng Jian Bao

60 mins
Serves 1
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Directions

  1. 1To make the dough, combine flour, yeast, sugar, and water in a bowl.
  2. 2To make the dough, combine flour, yeast, sugar, and water in a bowl.
  3. 3To make the dough, combine flour, yeast, sugar, and water in a bowl.
  4. 4Knead the dough until it's smooth.
  5. 5Knead the dough until it's smooth.
  6. 6Knead the dough until it's smooth.
  7. 7Cover the dough with a damp tea towel and let it rise for 45 minutes to an hour.
  8. 8Cover the dough with a damp tea towel and let it rise for 45 minutes to an hour.
  9. 9Cover the dough with a damp tea towel and let it rise for 45 minutes to an hour.
  10. 10While the dough is rising, chop the cabbage.
  11. 11While the dough is rising, chop the cabbage.
  12. 12While the dough is rising, chop the cabbage.
  13. 13Salt the cabbage to remove extra water.
  14. 14Salt the cabbage to remove extra water.
  15. 15Salt the cabbage to remove extra water.
  16. 16Combine the cabbage with pork mince, spring onions, egg, soy sauce, sesame oil, white pepper, sugar, salt, and grated ginger.
  17. 17Combine the cabbage with pork mince, spring onions, egg, soy sauce, sesame oil, white pepper, sugar, salt, and grated ginger.
  18. 18Combine the cabbage with pork mince, spring onions, egg, soy sauce, sesame oil, white pepper, sugar, salt, and grated ginger.
  19. 19If desired, turn homemade chicken stock into jelly using gelatin, chop it, and add to the filling mix.
  20. 20If desired, turn homemade chicken stock into jelly using gelatin, chop it, and add to the filling mix.
  21. 21If desired, turn homemade chicken stock into jelly using gelatin, chop it, and add to the filling mix.
  22. 22Mix the filling thoroughly.
  23. 23Mix the filling thoroughly.
  24. 24Mix the filling thoroughly.
  25. 25Divide the dough into equal pieces and roll them into balls.
  26. 26Divide the dough into equal pieces and roll them into balls.
  27. 27Divide the dough into equal pieces and roll them into balls.
  28. 28Let the dough balls rise for an extra 5 minutes.
  29. 29Let the dough balls rise for an extra 5 minutes.
  30. 30Let the dough balls rise for an extra 5 minutes.
  31. 31Roll out each dough ball into a flat wrapper.
  32. 32Roll out each dough ball into a flat wrapper.
  33. 33Roll out each dough ball into a flat wrapper.
  34. 34Fill each wrapper with a spoonful of the juicy filling.
  35. 35Fill each wrapper with a spoonful of the juicy filling.
  36. 36Fill each wrapper with a spoonful of the juicy filling.
  37. 37Wrap and seal the dumplings, placing them seam side down in a pan.
  38. 38Wrap and seal the dumplings, placing them seam side down in a pan.
  39. 39Wrap and seal the dumplings, placing them seam side down in a pan.
  40. 40Pour some olive oil on the dumplings.
  41. 41Pour some olive oil on the dumplings.
  42. 42Pour some olive oil on the dumplings.
  43. 43Add water to the pan.
  44. 44Add water to the pan.
  45. 45Add water to the pan.
  46. 46Cover the pan and let the steam cook the dumplings for 6-7 minutes.
  47. 47Cover the pan and let the steam cook the dumplings for 6-7 minutes.
  48. 48Cover the pan and let the steam cook the dumplings for 6-7 minutes.
  49. 49Sprinkle with spring onions and sesame seeds while there's still some steam left.
  50. 50Sprinkle with spring onions and sesame seeds while there's still some steam left.
  51. 51Sprinkle with spring onions and sesame seeds while there's still some steam left.
  52. 52Carefully turn the dumplings over to brown the other side.
  53. 53Carefully turn the dumplings over to brown the other side.
  54. 54Carefully turn the dumplings over to brown the other side.
  55. 55Serve with Chinese black vinegar.
  56. 56Serve with Chinese black vinegar.
  57. 57Serve with Chinese black vinegar.

Ingredients

  • 250 g plain flour
  • 250 g plain flour
  • 250 g plain flour
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp instant dried yeast
  • 1 tsp instant dried yeast
  • 1 tsp instant dried yeast
  • 140 ml lukewarm water
  • 140 ml lukewarm water
  • 140 ml lukewarm water
  • 250 g pork mince
  • 250 g pork mince
  • 250 g pork mince
  • 1 bunch spring onions, finely chopped
  • 1 bunch spring onions, finely chopped
  • 1 bunch spring onions, finely chopped
  • 0.25 whole Chinese cabbage, finely chopped
  • 0.25 whole Chinese cabbage, finely chopped
  • 0.25 whole Chinese cabbage, finely chopped
  • 1 whole egg
  • 1 whole egg
  • 1 whole egg
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • chicken stock jelly
  • chicken stock jelly
  • chicken stock jelly
  • olive oil
  • olive oil
  • olive oil
  • black vinegar
  • black vinegar
  • black vinegar

Equipment

bowldamp tea towelchopping boardknifegraterpanlidrolling pinchopsticksspoon

Tips

  • For an extra step, turn some homemade chicken stock into jelly with the help of gelatin, then cut it up and mix it into the filling. Once cooked, it will melt and make the dumpling extra juicy.
  • Don't worry too much about how the dumpling looks when sealing, because once it's sealed, place it seam-side down.
  • The best way to serve is to have it with Chinese black vinegar.