Crispy Pan-Fried Dumplings (Shanghai Sheng Jian Bao) Recipe | olivemagazine

Crispy, pan-fried dumplings on a plate with chopped spring onions

DOUGH

250g plain flour
1 tsp sugar
1 tsp instant dried yeast

FILLING

250g pork mince
bunch of spring onions
finely chopped
¼ Chinese cabbage
finely chopped (salted to remove excess water)
1 egg
1 tbsp light soy sauce
1 tsp sesame oil
pinch of white pepper
pinch of sugar
2 garlic cloves
grated
1 tsp ginger
grated
½ tsp salt
250ml chicken stock jelly
(optional)

TO GARNISH

spring onion
chopped
black sesame seeds

TO SERVE

black vinegar
chilli oil

Method

step 1
Combine all the dry dough ingredients, slowly adding in 140ml of lukewarm water as you mix. Once a shaggy dough comes together, knead for 5-10 mins before letting it rest and proof for 1 hr, covered with a damp tea towel.
step 2
While the dough proofs, make the filling by combining together all the ingredients.
step 3
Mix and stir in the same direction, as this helps the protein strands develop and soon enough your minced meat will change texture to become something suitable for a dumpling filling.
step 4
After 1 hr knock back the dough and knead again for 5-10 mins or until nice and smooth. Divide into equal-sized pieces and roll out each piece with a rolling pin.
step 5
Add some filling to each piece and seal to make the dumpling (see the video above for help on how to do this). Don’t worry too much about the pleat as they’re cooked seam-side down anyway.
step 6
To cook the dumplings, crisp and brown the dumpling bottoms, seam-side down, in a frying pan with some oil over a medium-high heat before adding in a generous splash of water. Cover with a lid, turn down to a medium heat and steam for 6-7 mins. The dumplings are ready when all the water has evaporated.
step 7
To serve, sprinkle over some chopped spring onions and sesame seeds while there's still some steam left and carefully turn the dumplings over. Serve with black vinegar and chilli oil.