Homemade Pan-Fried Soup Dumplings (Sheng Jian Bao)
Directions
- 1Make the dough: mix water, flour, salt, yeast and honey. Knead quickly, until it doesn't stick to your fingers.
- 2Wrap the dough in a tea towel and leave it in a warm place for 45 minutes.
- 3Prepare the filling: use potsticker or soup dumpling filling.
- 4Once the dough has rested, make a hole and shape it into discs.
- 5Leave the discs for 15 minutes to make them workable.
- 6Combine corn flour and flour for dusting.
- 7Roll each disc into a circle (about the size of your palm or 10 centimeters).
- 8Add a heaped tablespoon of filling to each circle.
- 9Seal the top tightly or pinch the edges together.
- 10Add the dumplings, seam side down, into an oiled pan and let it rest for 10 minutes.
- 11Cover the dumplings with water, cook on medium heat for 12 minutes.
- 12Add a bit more oil to make it super crispy.
- 13Release the edges with a spatula and flip.
- 14Garnish with sesame seeds and spring onions.
- 15Serve with Thai chilli oil and Chinese black vinegar.
Ingredients
- 1 cup water
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon yeast
- 1 teaspoon honey
- 1 bowl potsticker or soup dumpling filling
- 1 tablespoon corn flour
- 1 tablespoon flour
- 2 tablespoons oil
- 1 cup water
- 1 tablespoon sesame seeds
- 1 tablespoon spring onions
- 1 tablespoon Thai chilli oil
- 1 tablespoon Chinese black vinegar
Equipment
bowlchopstickstea towelrolling pinfrying panspatula