Shanghai Sheng Jian Bao
Directions
- 1To make the dough, combine flour, yeast, sugar, and water in a bowl.
- 2Knead the dough until it's smooth.
- 3Cover the dough with a damp tea towel and let it rise for 45 minutes to an hour.
- 4While the dough is rising, chop the cabbage.
- 5Salt the cabbage to remove extra water.
- 6Combine the cabbage with pork mince, spring onions, egg, soy sauce, sesame oil, white pepper, sugar, salt, and grated ginger.
- 7If desired, turn homemade chicken stock into jelly using gelatin, chop it, and add to the filling mix.
- 8Mix the filling thoroughly.
- 9Divide the dough into equal pieces and roll them into balls.
- 10Let the dough balls rise for an extra 5 minutes.
- 11Roll out each dough ball into a flat wrapper.
- 12Fill each wrapper with a spoonful of the juicy filling.
- 13Wrap and seal the dumplings, placing them seam side down in a pan.
- 14Pour some olive oil on the dumplings.
- 15Add water to the pan.
- 16Cover the pan and let the steam cook the dumplings for 6-7 minutes.
- 17Sprinkle with spring onions and sesame seeds while there's still some steam left.
- 18Carefully turn the dumplings over to brown the other side.
- 19Serve with Chinese black vinegar.
Ingredients
- 250 g plain flour
- 1 tsp sugar
- 1 tsp instant dried yeast
- 140 ml lukewarm water
- 250 g pork mince
- 1 bunch spring onions, finely chopped
- 0.25 whole Chinese cabbage, finely chopped
- 1 whole egg
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 pinch white pepper
- 1 pinch sugar
- 0.5 tsp salt
- chicken stock jelly
- olive oil
- 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.
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