Crispy-Bottomed Sheng Jian Bao with Juicy Pork Filling

⏱ 135 min · Serves 4

Shanghai's answer to the dumpling: half-risen milky buns pan-fried to a golden lacquered base, steamed soft on top, and hiding a pocket of soupy, gingery pork. The jellied stock in the filling melts as they cook, so bite carefully.

Per serving: 610 kcal · 26.0g protein · 62.0g carbs · 28.0g fat

Ingredients

• For the dough: 300g plain flour
• 5g instant yeast
• 1 tsp caster sugar
• 1/2 tsp fine salt
• 170ml lukewarm water
• 1 tbsp neutral oil
• For the filling: 350g minced pork (roughly 20% fat)
• 120ml cold unsalted chicken stock mixed with 1.5 tsp powdered gelatine, set in the fridge until firm, then chopped
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp toasted sesame oil
• 1 tsp caster sugar
• 1/2 tsp white pepper
• 2 tsp finely grated fresh ginger
• 4 spring onions, finely chopped
• To cook and serve: 2 tbsp neutral oil
• 150ml water
• 1 tbsp white sesame seeds
• 2 spring onions, thinly sliced
• Chinkiang black vinegar, to dip

Method

1. Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm water and oil, stir to a shaggy mass, then knead 8-10 minutes until smooth. Cover and rise in a warm spot for 45-60 minutes, until roughly doubled.
2. Meanwhile make the filling: put the pork in a bowl with the soy sauce, Shaoxing wine, sesame oil, sugar, white pepper and ginger. Stir vigorously in one direction for 2 minutes until sticky and paste-like.
3. Fold in the chopped set stock jelly and the chopped spring onions. Chill until you are ready to fill.
4. Knock back the dough and divide into 16 pieces. Roll each into a ball, then flatten with a rolling pin into a 8cm round, slightly thicker in the centre.
5. Place a heaped tablespoon of filling in the middle of each round. Gather and pleat the edges upwards, pinching firmly to seal, then set seam-side UP on a floured tray.
6. Cover loosely and let the buns prove 20 minutes, until puffy and light.
7. Heat 1 tbsp oil in a large non-stick or cast iron frying pan over medium heat. Add half the buns seam-side up, spaced apart, and fry 2-3 minutes until the bases are deep golden.
8. Pour in 75ml water, immediately cover tightly, and steam 9-10 minutes until the water has gone. Uncover, scatter over sesame seeds and spring onion, and let the bases crisp for a final minute.
9. Slide out and repeat with the second batch. Serve hot with black vinegar for dipping, and nibble a small hole first to sip the soup.