Crispy Pan-Fried Shanghai Shengjian Bao Dumplings

Ingredients

• 250 g Plain flour (For the dough)
• 1 tsp Sugar (For the dough)
• 1 tsp Instant dried yeast (For the dough)
• 140 ml Lukewarm water (For the dough)
• 250 g Pork mince (For the filling)
• 1 bunch Spring onions (Finely chopped; some is reserved for garnish)
• 0.25 Chinese cabbage (Finely chopped and salted to remove excess water)
• 1 Egg (Whole egg)
• 1 tbsp Light soy sauce (For the filling)
• 1 tsp Sesame oil (For the filling)
• White pepper (A pinch)
• Sugar (A pinch, for the filling)
• 0.5 tsp Salt (For the filling)
• Chicken stock jelly (Optional; the transcript describes making homemade chicken stock into jelly with gelatin, then cutting it into pieces for the filling)
• Cooking oil (For frying the dumpling bottoms)
• Water (A generous splash, added for steaming)
• Sesame seeds (For garnish)
• Chinese black vinegar (For serving)
• Chilli oil (For serving)

Steps

1. 1

   Combine the flour, sugar, and instant dried yeast in a bowl. Slowly add the lukewarm water while mixing until a shaggy dough forms.

2. 2

   Knead the dough for 5–10 minutes, then cover it with a damp tea towel and let it rest and proof for about 1 hour. This is a half-yeasted dough, so it does not need to fully double in size.

3. 3

   While the dough proofs, finely chop the salted Chinese cabbage and spring onions, and prepare the pork filling ingredients.

4. 4

   Combine the pork, cabbage, spring onions, egg, soy sauce, sesame oil, white pepper, sugar, and salt. Add the optional chicken stock jelly if using.

5. 5

   Stir the filling repeatedly in the same direction. Continue until the protein strands develop and the minced meat changes texture to a cohesive dumpling filling.

6. 6

   After the dough has proofed, deflate it and knead it again for 5–10 minutes, until smooth.

7. 7

   Divide the dough into equal-sized pieces. Let the pieces rest for about 5 minutes, then roll each one out with a rolling pin.

8. 8

   Place some filling in the center of each dough round and seal the dumpling. The pleats do not need to be perfect because the dumplings will be cooked seam-side down.

9. 9

   Heat some cooking oil in a pan over medium-high heat. Arrange the dumplings seam-side down and cook until their bottoms are crisp and browned.

10. 10

    Add a generous splash of water to the pan, cover with a lid, and reduce the heat to medium. Let the dumplings steam for about 6–7 minutes, until the water has evaporated and the filling is cooked.

11. 11

    While the dumplings are still steaming, sprinkle them with chopped spring onions and sesame seeds. Carefully turn them over when ready.

12. 12

    Serve the dumplings with Chinese black vinegar and chilli oil.

Notes

The chicken stock jelly is optional. The transcript explains that homemade chicken stock can be set with gelatin, cut into pieces, and mixed into the filling; it melts during cooking to make the dumplings extra juicy. The source does not specify the number of dumplings, the amount of frying oil or steaming water, or exact pan-frying time before the water is added.

Nutrition per serving

• main
• dumplings
• Shanghai-style
• pan-fried
• steamed
• pork
• comfort food