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Sheng Jian Bao (生煎包), is a type of pan-fried soup dumplings, my all time favorite Chinese street food. The top is like a steamed bun, soft, fluffy. The bottom is nicely crunchy. There is rich savory soup wrapped inside. I will say that Sheng Jian Buns combined all the good character of all kinds dumpling together.
🥢 INGREDIENTS/TOOLS - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS FOR THE JELLY
- 300 grams of pork skin
- Enough water to blanch the pork skin
- 1.5 tbsp of Chinese cooking wine [Amazon Link: https://geni.us/vgb2]
- 5 slices of ginger
- 3 pieces of spring onion
- 8 cloves of garlic
- 6 cups of water
INGREDIENTS FOR THE FILLING
- 350 grams of ground pork
- 1 + 1/4 tsp of salt
- 1 tbsp of soy sauce [Amazon Link: https://geni.us/sPLnDA7]
- 1 tsp of sugar
- 1/4 black pepper
- A drizzle of sesame oil [Amazon Link: https://geni.us/xXaSpE]
- ginger and garlic water (4 slices of ginger + 4 cloves of garlic + 1/2 tbsp of Sichuan peppercorn + 1/4 cup water) [Amazon link for Sichuan Peppercorn: https://geni.us/Gw7LP]
- 150grams of small peeled shrimp (seasoned with 1/4 tsp of salt and 1/4 tsp of black pepper, 1 tsp of olive oil, 1/8 tsp of baking soda.)
- 1/2 cups of diced spring onion (add right before making the buns)
- The pork skin jelly we made before
INGREDIENTS FOR THE SKIN
- 400 grams of all-purpose flour
- 1/2 tsp of yeast
- 220 grams of warm water
- 1/2 tsp of salt
INGREDIENTS FOR THE SAUCE
- 1 part of light soy sauce
- 2 parts of white vinegar
- some thin ginger strips
INGREDIENTS FOR GARNISH
- spring onion
- toasted sesame seed [Amazon Link: https://geni.us/TUAj6C]
(recipe too long for youtube description, please see website!)