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Sheng Jian Bao (Pan-Fried Pork Soup Dumplings) Recipe

Name: Sheng Jian Bao (Pan-Fried Pork Soup Dumplings) Recipe
Total time: 60 min
Yield: 24
Ingredients: For the Pork Filling:; 1 cup shredded Napa cabbage (from about 2 or 3 leaves); 1 teaspoon kosher salt; 3/4 pound pork belly, cut into 1-inch cubes; 2 dried shiitake mushrooms, soaked in boiling water for 1 hour, then drained, squeezed dry, and finely chopped; 1 scallion, finely chopped; 2 medium cloves garlic, minced; 2 teaspoons cornstarch; 1 teaspoon Shaoxing wine; 1 teaspoon toasted sesame oil; 1 teaspoon vegetable, peanut, or canola oil; 1/4 teaspoon sugar; 1/4 teaspoon ground white pepper; For the Dough:; 1 cup plus 6 tablespoons all-purpose flour, plus more for dusting; 2 tablespoons cornstarch; 1/4 teaspoon kosher salt; 1 tablespoon sugar; 1 1/2 teaspoon baking powder; 1 1/4 teaspoon dry yeast; 1/2 cup lowfat or whole milk; Vegetable, peanut, or canola oil, for greasing and cooking

Total 1h

This Sheng Jian Bao recipe results in pan-fried pork soup dumplings with a delicious and juicy filling. The pork filling is flavored with Napa cabbage, shiitake mushrooms, scallions, garlic, and spices, while the dough is soft and fluffy. A perfect dish for dim sum or a tasty appetizer.