Shengjianbao (pan-fried soup dumplings) recipe - ingredients, nutrition and when to eat it
Shengjianbao are Shanghai-style dumplings filled with pork, pan-fried until golden on the bottom, and gently steamed on top.
Shengjianbao are Shanghai-style dumplings filled with pork, pan-fried until golden on the bottom, and gently steamed on top. Warm broth flows out when you bite into one, making them a satisfying lunch or dinner.
Chinese · 75 minutes to cook
Tips: Chill the filling thoroughly so less broth leaks out while shaping the dumplings.
Tips: When adding water, pour it around the edge of the pan rather than directly over the dumplings so the bottoms stay nicely browned.
Tips: If the dumplings are too large, they take longer to cook through, so use about 20 g of filling per dumpling.
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Ingredients (1 serving)
- Flour — 75 g
- Ground pork — 80 g
- Gelatin powder — 2 tsp
- Green onion — 0.3 stalk
- Ginger — 1 tsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Sugar — 0.5 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp
- Instant dry yeast — 0.3 tsp
- Water — 55 ml
- Cooking oil — 0.5 Tbsp