Sheng Jian Bao Pan Fried Pork Soup Dumplings Recipe

21/1/23, 14:47 https://www.seriouseats.com/sheng-jian-bao-pan-fried-pork-soup-dumplings-recipe?

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Sheng Jian Bao (Pan-Fried Pork Soup Dumplings) Recipe

Active: 30 mins
Total: 60 mins
Serves: 24 dumplings
Ingredients
For the Pork Filling:
1 cup shredded Napa cabbage (from about 2 or 3 leaves)
1 teaspoon kosher salt
3/4 pound pork belly, cut into 1-inch cubes
2 dried shiitake mushrooms, soaked in boiling water for 1 hour, then drained, squeezed dry, and finely
chopped
1 scallion, finely chopped
2 medium cloves garlic, minced
2 teaspoons cornstarch
1 teaspoon Shaoxing wine
1 teaspoon toasted sesame oil
1 teaspoon vegetable, peanut, or canola oil
1/4 teaspoon sugar
1/4 teaspoon ground white pepper
For the Dough:

1 cup plus 6 tablespoons all-purpose flour, plus more for dusting
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 1/4 teaspoons dry yeast
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1/2 cup lowfat or whole milk
Vegetable, peanut, or canola oil, for greasing and cooking
Directions
For the Pork Filling: Place Napa cabbage in a bowl, add salt, and mix until
slightly wilted, about 1 minute. Let stand at room temperature for 10
minutes. Squeeze cabbage of excess water and return to bowl.
Place pork belly in a food processor and process until finely ground. Add
Napa cabbage, shiitake mushrooms, scallion, garlic, and pulse 2 times until
incorporated. Transfer to a large bowl.
Add cornstarch, Shaoxing wine, sesame oil, vegetable oil, table salt, sugar,
and white pepper powder to the ground pork. Mix well and set aside in the
refrigerator. The filling can be made a day ahead.
For the Dough: In a large bowl, mix flour, cornstarch, salt, sugar, baking
powder, and yeast together. Warm milk in a microwave, about 30 seconds.
Stir half of the milk into the flour, combine with a spatula, then stir in the
remaining milk until thoroughly combined. Knead until dough comes
together, about 5 to 10 seconds. Transfer dough to a clean work surface
and knead until the dough is smooth. Grease a bowl with oil, transfer the
dough to the bowl, and cover with plastic wrapper. Let rest for 30 minutes.
To Assemble the Buns: Transfer dough to a lightly floured work surface. Cut

dough into 4 equal parts. Roll out one portion of dough into a 6-inch snake,
and cut into 6 equal pieces. Roll each piece of dough into a ball, flatten it
with the palm of your hand, and roll the dough out with a small rolling pin
until it is about 3 1/2 inches in diameter.
Place about 1 tablespoon of the pork filling in the center of the dough round.
Fold the dough up and around the filling, pleating and pinching around the
top until sealed.
Place finished buns on a lightly greased plate, cover plate loosely with
plastic wrap, and let rest at room temperature for 10 minutes. The buns can
be frozen at this point by spreading them on a parchment-lined baking
sheet dusted with flour and freezing; transfer frozen buns to a zipper-lock
bag for long-term freezer storage.
21/1/23, 14:47 https://www.seriouseats.com/sheng-jian-bao-pan-fried-pork-soup-dumplings-recipe?print
To cook fresh buns, heat 1 teaspoon oil in a non-stick skillet over medium-
high heat until shimmering. Place the buns in the pan, leaving 1/2 inch of
space between each bun (work in batches if necessary). Pan-fry the buns
until they start to turn lightly golden brown on the bottom, about 25 seconds.
Pour 1/4 cup water into the skillet and cover immediately. Cook until the
water completely evaporates, about 5 minutes. Turn off the heat and leave
the lid on the pan until the sizzling stops, about 30 seconds. Remove the lid,
plate the buns, and serve immediately.
To cook frozen buns, heat 1 teaspoon oil in a non-stick skillet over medium-
high heat until shimmering. Place the frozen buns in the pan, leaving 1/2
inch of space between each bun (work in batches if necessary). Pan-fry the
buns until they start to turn lightly golden brown on the bottom, about 25
seconds. Pour 1/4 cup water into the skillet and cover immediately. Cook
until the water completely evaporates, about 7 minutes. Turn off the heat
and leave the lid on the pan until the sizzling stops, about 30 seconds.
Remove the lid, plate the buns, and serve immediately.
Special equipment
food processor, rolling pin, non-stick skillet

Sheng Jian Bao Pan Fried Pork Soup Dumplings Recipe

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21/1/23, 14:47 https://www.seriouseats.com/sheng-jian-bao-pan-fried-pork-soup-dumplings-recipe?

Sheng Jian Bao (Pan-Fried Pork Soup Dumplings) Recipe

For the Pork Filling:

1 cup shredded Napa cabbage (from about 2 or 3 leaves)

3/4 pound pork belly, cut into 1-inch cubes

1 scallion, finely chopped

2 medium cloves garlic, minced

1 teaspoon vegetable, peanut, or canola oil

1/4 teaspoon ground white pepper

For the Dough:

1/2 cup lowfat or whole milk

Vegetable, peanut, or canola oil, for greasing and cooking

To Assemble the Buns: Transfer dough to a lightly floured work surface. Cut

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