Sheng Jian Bao, or pan-fried soup dumplings, are a beloved street food in China, renowned for their irresistible combination of crispy, golden-brown bottoms and delicate, juicy fillings. These aren't your average dumplings; the unique pan-frying technique creates a satisfying textural contrast, with the thin, chewy dough giving way to a flavorful broth encased within. Imagine the delightful sizzle as they hit the hot pan, the fragrant steam rising, and the satisfying crunch with each bite. The filling, traditionally pork and chives, can be easily adapted to suit your preferences, adding vegetables or even seafood for a unique twist. These little pockets of deliciousness are more than just a snack; they're a culinary experience.
Prepare to elevate your dumpling game with our comprehensive, step-by-step guide to making perfect Sheng Jian Bao. From preparing the dough to mastering the crucial pan-frying technique, we'll walk you through each stage, ensuring your dumplings are as crispy and flavorful as those found on the bustling streets of China. Get ready to embark on this culinary adventure and impress your friends and family with these unforgettable treats.
Tools Needed
- Pot
- Heatproof container
- Refrigerator
- Cookie cutter
- Pan
Ingredients
- Halal gelatin powder: 4-5 teaspoons
- Green onions
- Ginger
- Bay leaf
- Seasonings
- Water
- Minced lamb
- Garlic
- White pepper
- Fresh coriander
- Sweet soy sauce
- Coriander powder
- Chili flakes
- Mozzarella cheese (optional)
- Yeast
- Sugar
- Flour
- Salt
- Oil
- Sesame seeds
Step-by-Step Instructions
Step 1. Prepare the Filling and Soup Jelly
- Bloom gelatin powder in cold water. Add green onions, ginger, bay leaf, and seasonings to a pot of water. Heat for 20 minutes, stir in bloomed gelatin after 2 minutes. Turn off heat, strain, and refrigerate overnight.
- Soak chopped green onions in hot water for 10 minutes. Mix them with minced lamb, ginger, garlic, white pepper, fresh coriander, sweet soy sauce, coriander powder, and chili flakes.
- For the cheese variation, dice chilled soup jelly and mix into a portion of the meat. Refrigerate.
Step 2. Make and Prepare the Dough
- Mix yeast with water and sugar. Add flour and salt, gradually pour in the yeast mixture while stirring. Knead until smooth, cover, and let rest for 10 minutes.
- Divide dough into portions, roll out, and cut into circles using a cookie cutter.
Step 3. Assemble and Pan-Fry the Sheng Jian Bao
- Add a tablespoon of filling (with or without cheese) to each circle. Fold and pleat the edges, pinch and twist the top to seal.
- Heat a pan with oil, place dumplings seam-side down. Cover and cook for 15 minutes on medium-low heat until the bottom is slightly browned. Pour water over the dumplings, cover, and steam for 8 minutes until liquid evaporates.
Step 4. Finish and Serve
- Remove from heat, sprinkle with green onions and sesame seeds.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Nutrition
- Fat: 15-25g
- Carbs: 30-40g
- Protein: 15-20g
FAQs
1. What makes Sheng Jian Bao crispy?
The unique pan-frying technique, involving a combination of water and oil in the pan, creates the signature crispy bottom. The water creates steam which puffs up the dumplings, while the oil ensures a golden-brown, crunchy exterior.
2. Can I use a different filling for Sheng Jian Bao?
Absolutely! While pork and chives are traditional, you can experiment with various fillings such as shrimp, vegetables, or even a combination of meats and vegetables to suit your taste.
3. How do I prevent my Sheng Jian Bao from bursting during cooking?
Ensure your dough is thin but not too thin, and don't overfill the dumplings. Gentle handling during the pleating process also helps to prevent tearing.
So there you have it – your journey to mastering the art of Sheng Jian Bao is complete! Enjoy the delicious rewards of your hard work with these incredibly flavorful and satisfying pan-fried dumplings. Now go forth and impress your friends and family with your newfound culinary skills!