Homemade Crispy Pan-Fried Dumplings (Shengjian Baos)
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These Shanghai-style shengjian baos feature a half-yeasted dough that is fluffier than standard dumplings, resulting in a juicy pork filling and a perfectly crispy, golden bottom.
- Time
- 1 hour 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dough
- 4 g
- 3 g
- 140 g
Filling
- 60 g
- 200 g
- 50 g
- 15 g
- 5 g
- 1 g
- 2 g
- 3 g
- 50 g
- 30 g
Garnish and Serving
- 5 g
- 30 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 980 g before cooking, which is about 245 g per serving.
Steps
Mix all the dry dough ingredients (flour, sugar, and yeast) together in a bowl.
Slowly add in the lukewarm water as you mix simultaneously. Once a shaggy dough comes together, knead for 5-10 minutes.
Let the dough rest and proof in a warm place for 1 hour.
While the dough proofs, make the filling by combining the minced pork, chopped spring onions, salted cabbage, egg, soy sauce, sesame oil, white pepper, sugar, salt, and chicken stock jelly (if using).
Mix and stir the filling in THE SAME DIRECTION; this helps the protein strands develop until the minced meat changes texture to become a cohesive dumpling filling.
After 1 hour of proofing, deflate the dough and knead again for 5-10 minutes until it is nice and smooth.
Divide the dough into equal-sized pieces and roll out each piece into a circle with a rolling pin.
Fill each dough circle with some pork filling and seal. Note that the pleat quality is not critical as they are cooked seam-side down.
Heat some oil in a pan over medium-high heat. Place the dumplings in the pan and fry until the bottoms are crisp and brown.
Add a generous splash of water to the pan and immediately cover with a lid. Turn the heat down to medium.
Allow the steam to cook the dumplings. Once all the water has evaporated, they are ready.
Sprinkle with additional chopped spring onions and sesame seeds for garnish. Serve hot with black vinegar and chilli oil.
Notes
The half-yeasted dough method means the dough won't double in size during proofing, but it will be fluffier than standard dumpling wrappers. For the cabbage, ensure you salt it and squeeze out excess water before adding to the filling to prevent the dumplings from becoming soggy.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 551
- Protein
- 22 g
- Carbs
- 53 g
- Fat
- 27 g
- Fiber
- 3 g
Where the calories come from
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