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
Scale
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.