【My Mom's Pan Fried Soup Dumpling Recipe】Juicy and Crispy ShengJianBao, Chinese Street Food 生煎包

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

mushrooms

🥗Healthier: tofu

💰Cheaper: canned mushrooms

Tofu provides protein and is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

Make the dough for the bao skin by combining all-purpose flour and cornstarch in a bowl.

Add a little baking powder to the mixture.

In a separate bowl, bloom the yeast by adding it to a tablespoon of warm water and stirring until it becomes bubbly and foamy.

Add half a cup of warm water to the dry ingredients and mix gently using the 'snowflake method'.

Gradually incorporate more water until there is no loose flour left in the bowl.

Knead the dough gently until it is combined, then cover it and let it rise for about an hour or until it doubles in size.

While the dough is rising, prepare the filling by boiling water and blanching green beans for three minutes, then drain and cool them in cold water.

Chop the blanched green beans finely and set aside.

In a bowl, combine minced pork with soy sauce, cooking wine, sesame oil, salt, sugar, and fish sauce, mixing in one direction.

Gradually add the chopped green beans to the meat mixture, ensuring not to season everything together initially to avoid drawing out too much liquid from the veggies.

Once the dough has risen, flour a board and dump the dough onto it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens