If you’re craving a dish that captures the magic of juicy, flavorful dumplings with a perfectly crisp bottom, you’re in for a treat with this Pan-Fried Soup Dumplings (Sheng Jian Bao) Recipe. These delightful little pockets of happiness burst with savory pork filling and rich, melt-in-your-mouth broth, all encased in a pillow-soft dough that’s pan-fried to golden perfection. It’s comfort food elevated, a perfect fusion of textures and tastes that makes every bite unforgettable.
Ingredients You’ll Need
This recipe calls for surprisingly simple ingredients, each playing a crucial role in building the texture, flavor, and authenticity that make Pan-Fried Soup Dumplings (Sheng Jian Bao) so special. From the basics like flour and pork to the magic of gelatin for that signature soupy center, every item is essential to your success.
- All-purpose flour: The foundation for your dumpling dough, providing the tender yet sturdy wrapper that holds everything together.
- Warm water: Activates the flour and helps develop that soft, smooth dough texture you’ll love.
- Sugar: Adds a subtle hint of sweetness to balance savory notes in the dough.
- Vegetable oil: Keeps your dough moist and pliable, ensuring easy rolling and folding.
- Ground pork (20–30% fat): The star of the filling, offering juicy richness and flavor.
- Soy sauce: Brings salty, umami depth to the pork mixture.
- Shao Xing wine (or dry sherry): Adds a fragrant sweetness and complexity to the filling.
- Sesame oil: Infuses a nutty aroma that makes every bite irresistible.
- Ginger and garlic: Freshly grated and minced to bright enlivens the filling with warmth and zest.
- White pepper and salt: Essential seasonings that highlight and balance the flavors.
- Scallions: Adds freshness and a hint of sharpness to cut through the richness.
- Pork or chicken stock: The base for making gelatin, packed with savory flavor for the signature soup.
- Unflavored gelatin powder: The secret to creating the aspic cubes that melt into soup inside the dumplings.
- Oil for frying: Creates the irresistibly crisp bottom while cooking.
- Water for steaming: Steams the dumplings through while keeping them tender and juicy.
- Optional garnishes (black sesame seeds and chopped scallions): Add texture, flavor, and a beautiful finish to the presentation.
How to Make Pan-Fried Soup Dumplings (Sheng Jian Bao) Recipe
Step 1: Make the Soup Gelatin (Aspic)
Start by simmering your rich pork or chicken stock until hot, then sprinkle in the unflavored gelatin powder and stir it well until fully dissolved. Pour this mixture into a shallow dish and chill it in the fridge until it solidifies into a firm jelly, which takes about an hour. Once set, cut the gelatin into small cubes roughly ½ inch wide. These cubes are the magical pockets of broth that will melt once cooked in your dumplings – this step is what sets this Pan-Fried Soup Dumplings (Sheng Jian Bao) Recipe apart from the rest.
Step 2: Prepare the Dough
In a large bowl, mix together the flour and sugar before gradually adding the warm water and vegetable oil. Knead the mixture with your hands for about 8 to 10 minutes until the dough feels smooth, soft, and elastic. Don’t rush this part because the right dough texture is key for pleating and holding all that delicious filling. Cover the dough with a damp towel and let it rest for 30 to 45 minutes – a crucial pause that allows the gluten to relax and make rolling much easier.
Step 3: Make the Filling
While your dough is resting, stir together the ground pork, soy sauce, Shaoxing wine, sesame oil, grated ginger, garlic, white pepper, salt, and finely chopped scallions in a chilled bowl. Keep this mixture cold to retain freshness and improve handling. Just before assembling your dumplings, carefully fold in the chilled aspic cubes. The aspic is what creates that impressive soupy burst when you bite into your Pan-Fried Soup Dumplings (Sheng Jian Bao) Recipe, so handling it cold and gently is key to avoid premature melting.
Step 4: Assemble Dumplings
Roll your rested dough into a long log and cut it into 30 equal pieces. Each piece will become one dumpling, so size matters here for even cooking. Roll each piece out into a circular wrapper roughly 3 to 4 inches wide with the center thicker than the edges—this helps cradle the filling securely. Spoon about one tablespoon of the pork filling along with 1 to 2 aspic cubes into the center. Now comes the fun part: pleat the edges of the wrapper tightly around the filling, pinching firmly to seal every dumpling and lock in the soup inside.
Step 5: Pan-Fry and Steam
Heat 2 tablespoons of oil in a non-stick skillet over medium heat and carefully place your dumplings flat side down in a single layer without crowding them. Fry for 2 to 3 minutes until the bottoms develop a gorgeous golden brown crust. Then add ½ cup of water to the skillet and immediately cover it with a lid to create steam. Let the dumplings steam for 6 to 8 minutes until the water evaporates and the tops are fully cooked through. Remove the lid and give the bottoms a final crisp by cooking uncovered for one more minute. Your Pan-Fried Soup Dumplings (Sheng Jian Bao) Recipe is now ready to impress.
How to Serve Pan-Fried Soup Dumplings (Sheng Jian Bao) Recipe
Garnishes
Sprinkle your dumplings with fragrant black sesame seeds and freshly chopped scallions for a pop of color and a slight crunch that complements the softness inside. These simple garnishes elevate the experience and make the dumplings look as incredible as they taste. You can also offer black vinegar and thin slices of ginger on the side for dipping and adding a tangy zing.
Side Dishes
Pair your Pan-Fried Soup Dumplings (Sheng Jian Bao) Recipe with lightly sautéed greens like bok choy or garlic spinach to balance out the richness. A bowl of warm miso soup or a refreshing cucumber salad with sesame dressing also makes fantastic companions, helping cleanse the palate between bites and complete your meal beautifully.
Creative Ways to Present
For special occasions, serve your dumplings in a bamboo steamer lined with parchment paper or cabbage leaves, adding an authentic touch. Setting them around a rustic wooden platter with dipping sauces in small bowls invites a communal feast vibe that encourages everyone to dig in and savor together. You can also drizzle a little chili oil over the top to bring some heat and an alluring glossy finish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra dumplings, you can store them in an airtight container in the refrigerator for up to 2 days. Make sure they are fully cooled before storing to prevent condensation and sogginess.
Freezing
To enjoy this Pan-Fried Soup Dumplings (Sheng Jian Bao) Recipe anytime, freeze the assembled but uncooked dumplings in a single layer on a baking sheet. Once frozen solid, transfer to a zip-top bag or airtight container. They keep well in the freezer for up to one month.
Reheating
Reheat frozen or refrigerated dumplings by steaming or pan-frying again. For best results, pan-fry on medium heat with a splash of water and covered until heated through, then uncover to crisp up the bottoms. Avoid microwaving to maintain texture and that perfect soup burst inside.
FAQs
Can I use store-bought gelatin sheets instead of powder?
Absolutely! If you prefer gelatin sheets, soak them in cold water, then dissolve in your hot stock before chilling. Just use the equivalent amount for the powder called for in the recipe.
What can I substitute for Shaoxing wine?
If Shaoxing wine isn’t available, dry sherry is a great substitute. You can also use a splash of mirin or a mild rice wine vinegar mixed with a bit of sugar for a similar flavor profile.
How to prevent soup leakage from the dumplings?
Make sure your dough edges are pleated tightly and pinched firmly shut to avoid leakage. Don’t overfill the wrappers, and keep the filling and aspic well-chilled before assembling to help them hold shape during cooking.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Let it come to room temperature before rolling and assembling to make shaping easier.
Is it possible to make these dumplings vegetarian?
Definitely! Substitute the pork with a flavorful mix of finely chopped mushrooms, tofu, and seasoned vegetable broth gelatin. Adjust seasonings accordingly for the best plant-based flavor.
Final Thoughts
Making Pan-Fried Soup Dumplings (Sheng Jian Bao) Recipe from scratch might seem like a fun little project, but the reward is so worth it. There’s nothing quite like that moment when you bite into a crispy, golden-bottomed dumpling and get the delicious soup rush that dances across your taste buds. It’s a dish that warms your heart and brings smiles to the table – so grab your ingredients, invite some friends, and create memories with every bite!
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Pan-Fried Soup Dumplings (Sheng Jian Bao) Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: Approximately 30 dumplings 1x
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Chinese
Description
Authentic Pan-Fried Soup Dumplings (Sheng Jian Bao) combine a soft, chewy dough with a flavorful pork filling and a delightful burst of rich broth inside, created by incorporating a unique soup gelatin. These dumplings are pan-fried to a golden crisp bottom and then steamed to tender perfection, offering a deliciously juicy and textural experience that is perfect as an appetizer or main dish.
Ingredients
For the Dough
- 2 cups all-purpose flour
- ¾ cup warm water
- ½ tsp sugar
- 1 tsp vegetable oil
For the Filling
- 250g (½ lb) ground pork (20–30% fat preferred)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- ½ tsp sesame oil
- 1 tsp ginger, grated
- 1 clove garlic, minced
- ¼ tsp white pepper
- ½ tsp salt
- 1 tbsp scallions, finely chopped
For the Soup Gelatin
- 1½ cups pork or chicken stock (rich, homemade preferred)
- 1 tbsp unflavored gelatin powder
For Cooking
- 2 tbsp oil (for frying)
- ½ cup water (for steaming)
- Optional: black sesame seeds & chopped scallions for garnish
Instructions
- Make the Soup Gelatin (Aspic): Heat the pork or chicken stock until hot but not boiling. Sprinkle the unflavored gelatin powder over the hot stock and stir thoroughly to dissolve it completely. Pour the mixture into a shallow dish and refrigerate for approximately 1 hour until it solidifies into a gel. Once set, cut the gelatin into small cubes about ½ inch each and keep them chilled until ready to use.
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour and sugar. Gradually add the warm water and vegetable oil while stirring to form a dough. Knead the dough on a floured surface for 8 to 10 minutes until it becomes soft and smooth. Cover the dough with a damp towel and let it rest for 30 to 45 minutes to relax the gluten for easier rolling.
- Make the Filling: In a separate bowl, combine the ground pork with soy sauce, Shaoxing wine, sesame oil, grated ginger, minced garlic, white pepper, salt, and finely chopped scallions. Mix well until evenly combined. Keep the filling chilled. Just before assembling, gently fold in the chilled gelatin cubes to maintain their shape and prevent melting into the filling.
- Assemble Dumplings: Roll the rested dough into a long rope and divide it into 30 equal pieces. Roll each piece into a circle about 3 to 4 inches in diameter, leaving the center slightly thicker than the edges. Place approximately 1 tablespoon of the filling, including 1 to 2 gelatin cubes, in the center of each dough circle. Carefully pleat the edges and pinch tightly to seal the dumplings completely, ensuring no leaks to preserve the soup inside during cooking.
- Pan-Fry and Steam Dumplings: Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Arrange the dumplings flat-side down in a single layer, making sure they do not touch. Fry for 2 to 3 minutes until the bottoms turn a golden brown and crisp. Add ½ cup of water to the skillet and immediately cover it with a lid to steam the dumplings. Steam for 6 to 8 minutes until the water evaporates and the tops are fully cooked. Remove the lid and let the bottoms crisp again for about 1 minute before serving.
- Serve: Transfer the dumplings to a serving plate, sprinkle with black sesame seeds and chopped scallions for garnish. Serve hot, optionally accompanied by black vinegar and ginger slivers on the side for dipping.
Notes
- To prevent soup leakage, ensure each dumpling is tightly sealed and avoid overstuffing.
- If you prefer not to use gelatin, opt for a high-quality collagen-rich broth to form the aspic.
- If the dough becomes too sticky while rolling, lightly dust with flour to make it easier to handle.
- Keep all filling ingredients and prepared gelatin chilled to prevent premature melting during assembly.
- Use a non-stick skillet for best results in pan-frying and steaming.
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