Shanghai Shengjian Bao
Directions
- 1Combine flour, yeast, sugar, and water in a large 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.
- 4Finely chop the Chinese cabbage.
- 5Salt the chopped cabbage to get rid of extra water, then squeeze out the water.
- 6Combine the squeezed cabbage with pork mince, finely chopped spring onions, garlic, salt, white pepper, sugar, an egg, soy sauce, and sesame oil.
- 7Make a jelly from chicken stock with gelatin and cut it up.
- 8Add the chicken stock jelly to the pork mince mixture and combine thoroughly.
- 9Divide the dough into equal pieces and roll them into balls.
- 10Let the dough balls rest for an additional five minutes.
- 11Roll out each dough ball into a flat wrapper.
- 12Wrap the dough around the juicy filling, sealing it closed.
- 13Place the dumplings seam side down in a frying pan with oil.
- 14Pour water into the pan and cover with a lid.
- 15Let the dumplings steam for 6 to 7 minutes.
- 16Sprinkle spring onions and black sesame seeds over the dumplings while there is still steam.
- 17Carefully turn the dumplings over to brown the other side.
- 18Serve 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 mince
- 1 bunch spring onions
- 0.25 Chinese cabbage
- salt
- 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
- oil
- water
- black sesame seeds
- Chinese black vinegar
- 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.
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