# Shanghai Sheng Jian Bao

These crispy-based Shanghai sheng jian bao are juicy and delicious.

- Total time: 60 min
- Cuisine: Chinese
- Category: Soup
- Language: en

## 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

## Instructions

1. Prepare the dough by combining flour, yeast, sugar, and water in a bowl.
2. Knead the dough until it is smooth.
3. Cover the dough with a damp tea towel and let it rise for around 45 minutes to an hour.
4. While the dough is rising, prepare the filling.
5. Finely chop the Chinese cabbage.
6. Salt the chopped cabbage to remove excess water.
7. Combine the cabbage with pork mince, spring onions, garlic, egg, soy sauce, sesame oil, white pepper, sugar, and salt in a bowl.
8. Grate ginger into the filling mix.
9. Mix the filling thoroughly.
10. Turn homemade chicken stock into jelly with gelatin.
11. Chop the chicken stock jelly and add it to the filling mix.
12. Divide the dough into equal pieces.
13. Roll out each piece of dough into a round wrapper.
14. Fill each wrapper with the juicy filling.
15. Seal the dumplings, pinching the edges together.
16. Place the sealed dumplings seam-side down in a pan.
17. Add oil to the pan with the dumplings.
18. Pour water into the pan.
19. Cover the pan with a lid and let the steam cook the dumplings for around 6 to 7 minutes.
20. Once cooked, sprinkle with spring onions and sesame seeds while there is still some steam left.
21. Carefully turn the dumplings over to reveal the crispy base.
22. Serve with Chinese black vinegar and chili oil.

## Equipment

- bowl
- damp tea towel
- knife
- chopping board
- measuring cup
- grater
- chopsticks
- rolling pin
- pan
- lid

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8kEKGGU/
- Recipe page: https://www.cliprecipe.com/recipe/95fdc3e4-2b8d-4a78-868c-328ea1c94613
- Extracted: 2025-08-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt