# Shanghai Shengjian Bao

A delicious and crispy pan-fried dumpling recipe with a juicy pork filling, perfect for comfort food.

- Total time: 65 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 mince
- 1 bunch spring onions
- 0.25 unit Chinese cabbage
- 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
- gelatin
- oil
- water
- sesame seeds
- Chinese black vinegar
- chilli oil

## Instructions

1. Mix the flour, yeast, sugar, and water in a bowl to form the dough.
2. Knead the dough until it's pretty much smooth.
3. Cover the dough with a damp tea towel and let it rise for around 45 minutes to an hour.
4. Finely chop the Chinese cabbage.
5. Salt the chopped cabbage and squeeze out the excess water.
6. Combine the cabbage, pork mince, spring onions, egg, light soy sauce, sesame oil, white pepper, sugar, and salt in a bowl.
7. Grate ginger into the filling mix.
8. Mix the filling thoroughly, stirring in the same direction.
9. Turn homemade chicken stock into jelly with gelatin.
10. Cut the gelatin into smaller pieces.
11. Add the gelatin to the filling mix.
12. Deflate the dough and knead it again until smooth.
13. Divide the dough into equal pieces.
14. Let the divided dough pieces rest for 5 minutes.
15. Roll out each dough piece with a rolling pin.
16. Fill each rolled-out dough piece with the juicy filling and seal it.
17. Place the sealed dumplings seam-side down in a pan with some oil on medium-high heat to crisp and brown the bottoms.
18. Add a generous splash of water to the pan.
19. Cover 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.
20. Sprinkle with spring onions and sesame seeds while there's still some steam left.
21. Carefully turn the dumplings over to reveal the crispy base.
22. Serve with Chinese black vinegar and chilli oil.

## Equipment

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

## 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.

## Source

- Original video: https://www.instagram.com/reel/DM2aT2dvOw0/?igsh=cjU3Y2FuYmhqbHdq
- Recipe page: https://www.cliprecipe.com/recipe/c4f06bf0-9ada-41b8-ac6e-bcab43b54ee9
- Extracted: 2025-11-27

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