Juicy and Crispy Pan Fried Dumplings - Shengjianbao

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.

In a large bowl, mix together 250 grams of all-purpose flour and 50 grams of cornstarch.

Add 4 grams of white sugar and 5 grams of active dry yeast to the dry ingredients.

Heat 75 grams of half and half and 75 grams of water in the microwave until warmed just above body temperature (about 25 seconds).

Mix the wet ingredients into the dry until crumbly, then knead with hands until it holds together into a ball.

Cover the dough with plastic wrap and let it rest for an hour to rise.

For the filling, in a bowl, combine 10 ounces of ground pork with a large handful of sliced scallion (green parts only).

Mix together 1 tablespoon of regular soy sauce and 1 tablespoon of dark mushroom soy sauce, then add to the pork.

Add 1 teaspoon of toasted sesame oil, 1 tablespoon of garlic paste, and 1 teaspoon of ginger paste to the pork mixture.

Add 5 tablespoons of water and a sprinkle of powdered unflavored gelatin to the pork mixture, then season with salt and pepper and mix until fully combined.

Cover the filling and store it in the fridge while the dough rises.

After an hour, punch down the dough and knead until smooth.

Divide the dough into 24 equal pieces (about 19 to 20 grams each) and keep covered to prevent drying out.

Roll out one piece of dough on a dry surface, making the outer parts slightly thinner than the center.

Place a little less than one tablespoon of filling in the center of the dough.

Pinch one edge of the dough to form the first pleat, holding it with your left hand while folding more dough into the pinch with your right hand.

Continue pleating and twisting the dough closed, then set the filled dumpling aside.

Repeat the process until all dumplings are filled.

Heat a cast iron pan over medium-high heat and add enough oil to coat the bottom.

Place the dumplings in the pan, ensuring they fit without touching each other.

Once the bottoms are browned, add enough water to come just below halfway up the dumplings, cover the pan, and lower the heat to medium-low.

Set a timer for eight minutes and let them cook, steaming the filling and dough.

After eight minutes, remove the lid and increase the heat to medium to cook off any excess water.

Top the dumplings with toasted sesame seeds and sliced green onion while they finish cooking in the pan.

Serve the dumplings hot, optionally with chili oil or a mixture of black vinegar, soy, and sesame.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens