Shanghai Shengjian Bao
Directions
- 1Mix the flour, yeast, sugar, and water in a bowl to form the dough.
- 2Mix the flour, yeast, sugar, and water in a bowl to form the dough.
- 3Mix the flour, yeast, sugar, and water in a bowl to form the dough.
- 4Knead the dough until it's pretty much smooth.
- 5Knead the dough until it's pretty much smooth.
- 6Knead the dough until it's pretty much smooth.
- 7Cover the dough with a damp tea towel and let it rise for around 45 minutes to an hour.
- 8Cover the dough with a damp tea towel and let it rise for around 45 minutes to an hour.
- 9Cover the dough with a damp tea towel and let it rise for around 45 minutes to an hour.
- 10Finely chop the Chinese cabbage.
- 11Finely chop the Chinese cabbage.
- 12Finely chop the Chinese cabbage.
- 13Salt the chopped cabbage and squeeze out the excess water.
- 14Salt the chopped cabbage and squeeze out the excess water.
- 15Salt the chopped cabbage and squeeze out the excess water.
- 16Combine the cabbage, pork mince, spring onions, egg, light soy sauce, sesame oil, white pepper, sugar, and salt in a bowl.
- 17Combine the cabbage, pork mince, spring onions, egg, light soy sauce, sesame oil, white pepper, sugar, and salt in a bowl.
- 18Combine the cabbage, pork mince, spring onions, egg, light soy sauce, sesame oil, white pepper, sugar, and salt in a bowl.
- 19Grate ginger into the filling mix.
- 20Grate ginger into the filling mix.
- 21Grate ginger into the filling mix.
- 22Mix the filling thoroughly, stirring in the same direction.
- 23Mix the filling thoroughly, stirring in the same direction.
- 24Mix the filling thoroughly, stirring in the same direction.
- 25Turn homemade chicken stock into jelly with gelatin.
- 26Turn homemade chicken stock into jelly with gelatin.
- 27Turn homemade chicken stock into jelly with gelatin.
- 28Cut the gelatin into smaller pieces.
- 29Cut the gelatin into smaller pieces.
- 30Cut the gelatin into smaller pieces.
- 31Add the gelatin to the filling mix.
- 32Add the gelatin to the filling mix.
- 33Add the gelatin to the filling mix.
- 34Deflate the dough and knead it again until smooth.
- 35Deflate the dough and knead it again until smooth.
- 36Deflate the dough and knead it again until smooth.
- 37Divide the dough into equal pieces.
- 38Divide the dough into equal pieces.
- 39Divide the dough into equal pieces.
- 40Let the divided dough pieces rest for 5 minutes.
- 41Let the divided dough pieces rest for 5 minutes.
- 42Let the divided dough pieces rest for 5 minutes.
- 43Roll out each dough piece with a rolling pin.
- 44Roll out each dough piece with a rolling pin.
- 45Roll out each dough piece with a rolling pin.
- 46Fill each rolled-out dough piece with the juicy filling and seal it.
- 47Fill each rolled-out dough piece with the juicy filling and seal it.
- 48Fill each rolled-out dough piece with the juicy filling and seal it.
- 49Place the sealed dumplings seam-side down in a pan with some oil on medium-high heat to crisp and brown the bottoms.
- 50Place the sealed dumplings seam-side down in a pan with some oil on medium-high heat to crisp and brown the bottoms.
- 51Place the sealed dumplings seam-side down in a pan with some oil on medium-high heat to crisp and brown the bottoms.
- 52Add a generous splash of water to the pan.
- 53Add a generous splash of water to the pan.
- 54Add a generous splash of water to the pan.
- 55Cover the pan with a lid and turn the heat to medium to let the steam cook the rest of the dumplings for 6 to 7 minutes.
- 56Cover the pan with a lid and turn the heat to medium to let the steam cook the rest of the dumplings for 6 to 7 minutes.
- 57Cover the pan with a lid and turn the heat to medium to let the steam cook the rest of the dumplings for 6 to 7 minutes.
- 58Sprinkle with spring onions and sesame seeds while there's still some steam left.
- 59Sprinkle with spring onions and sesame seeds while there's still some steam left.
- 60Sprinkle with spring onions and sesame seeds while there's still some steam left.
- 61Carefully turn the dumplings over to reveal the crispy base.
- 62Carefully turn the dumplings over to reveal the crispy base.
- 63Carefully turn the dumplings over to reveal the crispy base.
- 64Serve with Chinese black vinegar and chilli oil.
- 65Serve with Chinese black vinegar and chilli oil.
- 66Serve with Chinese black vinegar and chilli 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 unit Chinese cabbage
- 0.25 unit Chinese cabbage
- 0.25 unit Chinese cabbage
- 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
- gelatin
- gelatin
- gelatin
- oil
- oil
- oil
- water
- water
- water
- sesame seeds
- sesame seeds
- sesame seeds
- Chinese black vinegar
- Chinese black vinegar
- Chinese black vinegar
- chilli oil
- chilli oil
- chilli oil
Equipment
bowldamp tea towelknifechopping boardmixing bowlgraterchopstickspotladlemeasuring cuprolling pinpanlid
Tips
- Knead the dough until pretty much smooth.
- Salt the cabbage to get rid of extra water.
- Mix and stir the filling in the same direction to help protein strands develop.
- Don't worry too much about how the dumpling looks when sealing, as it will be placed seam-side down.
- The best way to serve is to have it with Chinese black vinegar and chilli oil.