Handmade Soup-Filled Sheng Jian Bao

Ingredients

• 250 g all-purpose flour
• 130 ml warm water
• 2 g active dry yeast
• 200 g ground pork
• 80 g pork skin jelly or gelatin broth (chilled and cubed)
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine(optional)
• 1 tsp grated ginger
• 2 tbsp chopped scallions
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp neutral oil (for frying)
• 150 ml water (for pan-steaming)
• 1 tbsp sesame seeds and chopped scallions (garnish)(optional)

Instructions

1. 1

   Make the dough: mix flour, yeast, sugar, and warm water; knead 8-10 minutes until smooth, cover, and rest 60 minutes until slightly puffed.

2. 2

   Make the filling: combine ground pork, soy sauce, Shaoxing wine, ginger, scallions, sesame oil, salt, and sugar; stir in one direction until sticky, then fold in chilled jelly cubes and refrigerate 30 minutes.

3. 3

   Divide dough into 10 pieces, roll each into a 3-inch wrapper, fill with 25g of pork filling, and pleat the tops to seal.

4. 4

   Heat oil in a covered pan over medium heat, place buns pleat-side down or up with space between, and fry 3 minutes until bottoms are golden.

5. 5

   Pour in 150ml water, cover immediately, and steam-fry 8-10 minutes until water evaporates and filling is cooked through.

6. 6

   Uncover, crisp bottoms 2 more minutes, sprinkle with sesame seeds and scallions, and serve hot with black vinegar.

7. 7

   Note: total prep includes 90 minutes of rising/resting time; active hands-on prep is about 40 minutes.