Shanghai Shengjian Bao

60 mins
Serves 1
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Directions

  1. 1Combine flour, yeast, sugar, and water in a large bowl.
  2. 2Combine flour, yeast, sugar, and water in a large bowl.
  3. 3Combine flour, yeast, sugar, and water in a large 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. 10Finely chop the Chinese cabbage.
  11. 11Finely chop the Chinese cabbage.
  12. 12Finely chop the Chinese cabbage.
  13. 13Salt the chopped cabbage to get rid of extra water, then squeeze out the water.
  14. 14Salt the chopped cabbage to get rid of extra water, then squeeze out the water.
  15. 15Salt the chopped cabbage to get rid of extra water, then squeeze out the water.
  16. 16Combine the squeezed cabbage with pork mince, finely chopped spring onions, garlic, salt, white pepper, sugar, an egg, soy sauce, and sesame oil.
  17. 17Combine the squeezed cabbage with pork mince, finely chopped spring onions, garlic, salt, white pepper, sugar, an egg, soy sauce, and sesame oil.
  18. 18Combine the squeezed cabbage with pork mince, finely chopped spring onions, garlic, salt, white pepper, sugar, an egg, soy sauce, and sesame oil.
  19. 19Make a jelly from chicken stock with gelatin and cut it up.
  20. 20Make a jelly from chicken stock with gelatin and cut it up.
  21. 21Make a jelly from chicken stock with gelatin and cut it up.
  22. 22Add the chicken stock jelly to the pork mince mixture and combine thoroughly.
  23. 23Add the chicken stock jelly to the pork mince mixture and combine thoroughly.
  24. 24Add the chicken stock jelly to the pork mince mixture and combine 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 rest for an additional five minutes.
  29. 29Let the dough balls rest for an additional five minutes.
  30. 30Let the dough balls rest for an additional five 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. 34Wrap the dough around the juicy filling, sealing it closed.
  35. 35Wrap the dough around the juicy filling, sealing it closed.
  36. 36Wrap the dough around the juicy filling, sealing it closed.
  37. 37Place the dumplings seam side down in a frying pan with oil.
  38. 38Place the dumplings seam side down in a frying pan with oil.
  39. 39Place the dumplings seam side down in a frying pan with oil.
  40. 40Pour water into the pan and cover with a lid.
  41. 41Pour water into the pan and cover with a lid.
  42. 42Pour water into the pan and cover with a lid.
  43. 43Let the dumplings steam for 6 to 7 minutes.
  44. 44Let the dumplings steam for 6 to 7 minutes.
  45. 45Let the dumplings steam for 6 to 7 minutes.
  46. 46Sprinkle spring onions and black sesame seeds over the dumplings while there is still steam.
  47. 47Sprinkle spring onions and black sesame seeds over the dumplings while there is still steam.
  48. 48Sprinkle spring onions and black sesame seeds over the dumplings while there is still steam.
  49. 49Carefully turn the dumplings over to brown the other side.
  50. 50Carefully turn the dumplings over to brown the other side.
  51. 51Carefully turn the dumplings over to brown the other side.
  52. 52Serve with Chinese black vinegar and chili oil.
  53. 53Serve with Chinese black vinegar and chili oil.
  54. 54Serve with Chinese black vinegar and chili oil.

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
  • 1 bunch spring onions
  • 1 bunch spring onions
  • 0.25 Chinese cabbage
  • 0.25 Chinese cabbage
  • 0.25 Chinese cabbage
  • salt
  • salt
  • salt
  • 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
  • oil
  • oil
  • oil
  • water
  • water
  • water
  • black sesame seeds
  • black sesame seeds
  • black sesame seeds
  • Chinese black vinegar
  • Chinese black vinegar
  • Chinese black vinegar
  • chilli oil
  • chilli oil
  • chilli oil

Equipment

large bowldamp tea towelcutting boardknifemeasuring cupspatulachopsticksrolling pinfrying panlid

Tips

  • Salt the cabbage to remove excess water.
  • Adding chicken stock jelly to the filling will make the dumplings extra juicy once cooked.
  • Serve with Chinese black vinegar and chili oil for the best experience.