Shanghai Sheng Jian Bao
Directions
- 1Prepare the dough by combining flour, yeast, sugar, and water in a bowl.
- 2Knead the dough until it is smooth.
- 3Cover the dough with a damp tea towel and let it rise for around 45 minutes to an hour.
- 4While the dough is rising, prepare the filling.
- 5Finely chop the Chinese cabbage.
- 6Salt the chopped cabbage to remove excess water.
- 7Combine the cabbage with pork mince, spring onions, garlic, egg, soy sauce, sesame oil, white pepper, sugar, and salt in a bowl.
- 8Grate ginger into the filling mix.
- 9Mix the filling thoroughly.
- 10Turn homemade chicken stock into jelly with gelatin.
- 11Chop the chicken stock jelly and add it to the filling mix.
- 12Divide the dough into equal pieces.
- 13Roll out each piece of dough into a round wrapper.
- 14Fill each wrapper with the juicy filling.
- 15Seal the dumplings, pinching the edges together.
- 16Place the sealed dumplings seam-side down in a pan.
- 17Add oil to the pan with the dumplings.
- 18Pour water into the pan.
- 19Cover the pan with a lid and let the steam cook the dumplings for around 6 to 7 minutes.
- 20Once cooked, sprinkle with spring onions and sesame seeds while there is still some steam left.
- 21Carefully turn the dumplings over to reveal the crispy base.
- 22Serve with Chinese black vinegar and chili oil.
Ingredients
- 250 g plain flour
- 1 tsp sugar
- 1 tsp instant dried yeast
- 140 ml lukewarm water
- 250 g pork
- bunch spring onions, finely chopped
- 0.25 Chinese cabbage, finely chopped
- 1 whole egg
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- pinch white pepper
- pinch sugar
- 0.5 tsp salt
- chicken stock jelly
- black vinegar
- chili oil
- sesame seeds
Equipment
bowldamp tea towelknifechopping boardmeasuring cupgraterchopsticksrolling pinpanlid
Tips
- You can use the filling as it is, but for an extra step, turn some homemade chicken stock into jelly with the help from some gelatin, and then cut up and put that into the mix as well. Because once it's cooked, it will melt and make the dumpling extra juicy.
- Don't worry too much about how the dumpling looks after sealing, because once it's sealed, place them seam side down so it doesn't really matter anyway.
- The best way to serve it is to have it with Chinese black vinegar.
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