Pan Fried Soup Dumplings Recipe

Name: Pan Fried Soup Dumplings Recipe
Total time: 60 min
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

A pan fried dumpling that has a soft velvety skin with a crusty base, filled with soup and juicy succulent pork and shrimp . Xiao long bao, Shanghai-style soup dumplings, have become legendary for good reason, but so far their doughier pan-fried cousins called sheng jian bao to remain much less well-known here in the States. If you love XLB, you need to try sheng jian bao. Here's how to make them, from the flavorful pork filling to the dough wrapper and combo pan-frying and steaming method.

4.9

10 Rating - Rate

Non Vegdiet

1hr total

30minsPrep

30minsCook

ingredients serve

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Ingredients For Pan Fried Soup Dumplings Recipe

Ingredients for jelly
300 gram pork skin strips
1.5 tablespoon chinese cooking wine
3 No.s spring onions tied into knots
9 ginger slices
12 garlic cloves
6.25 cup Water
Ingredients for aromatic water
0.5 tablespoon sichuan peppercorns
Ingredients for filling
350 gram ground pork
0.25 cup prepared aromatic water
2 tablespoon Soy Sauce
2 teaspoon Salt
1 teaspoon Sugar
0.25 teaspoon black pepper powder
sesame oil to drizzle
150 gram small sized shrimp
0.25 teaspoon pepper
olive oil a drizzle over shrimp
0.125 teaspoon baking soda to tenderize shrimps
Prepared pork jelly finely minced
0.5 cup spring onion greens diced
Ingredients for dumpling wrapper
400 gram All purpose flour
0.5 teaspoon dry yeast
220 milliliter Warm Water
Ingredients for dipping sauce
2 tablespoon Vinegar
ginger fine strips

Directions : Pan Fried Soup Dumplings Recipe

STEP 1.Wash 300 gms pork skins.

STEP 2.Put it in a big pot and cover with enough water. Bring it to a boil.

STEP 3.Darin out the water and wash the pieces of pork skin. Trim off excess fat.

STEP 4.Cut into strips. Keep aside.

STEP 5.1 to prepare the pork jelly, add 300 gms strips of pork skin in a clean pot with 1 ½ tbsp chinese cooking wine, 3 spring onions tied into knots, 5 slices of ginger , 8 cloves of garlic. Pourin 6 cups of water.

STEP 6.2 bring it to a boil and turn the heat to low. Allow it to simmer for 2 hours.the skin should become completely soft and can be broken with chopsticks. The broth will be milky and have a thick creamy texture. Test the broth by leaving some in a spoon for 5 to 8 minutes at room temperature. If it begins to solidify, then the broth is ready.

STEP 7.3 turn off the heat and pass the broth through a sieve. There should be about 2 cups of broth.

STEP 8.4 line a container with plastic wrap and pour the broth into it. Cover and keep in the refrigerator for 6 hours or overnight till the broth sets firm.

STEP 9.5 make aromatic water by blending 4 cloves garlic, 4 slices ginger, ½ tbsp sichuan peppercorns and ¼ cup of water till smooth. Then pour it through a sieve into a small bowl.

STEP 10.6 for the filling add 350 gms ground pork, ¼ cup of prepared aromatic water, 1 tbsp soy sauce, 1 ¼ tsp salt, 1 tsp sugar, ¼ tsp black pepper powder, drizzle of sesame oil.

STEP 11.7 mix the filling by hand until all the liquid is absorbed by the ground meat. Then stir in one direction for 5 to 6 minutes. Cover and keep aside.

STEP 12.8 once the jelly has set, take it out of the refrigerator and finely mince it.

STEP 13.9 add the minced jelly into the meat filling and mix to combine together well. Cover and refrigerate.

STEP 14.10 wash and clean 150 gms small sized shrimp. Place it in a bowl and add ¼ tsp salt, ¼ tsp pepper, a drizzle of olive oil, ⅛ tsp baking soda. Mix well together . Cover and refrigerate.

STEP 15.11 to make the dumpling skin, in a large mixing bowl add 400 gms all purpose flour, ½ tsp salt. Whisk together.

STEP 16.12 mix ½ tsp dry yeast with 220 ml warm water and stir well.

STEP 17.13 pour the yeast water in batches into the flour and mix with chopsticks till the flour begins to come together.

STEP 18.14 then knead into a dough by hand. Once the dough comes together. Cover it and let it rest for 10 minutes.

STEP 19.15 after 10 minutes the dough will be softer and pliable. Knead it for 5 minutes till it is smooth.

STEP 20.16 transfer to a clean flat surface and continue kneading till it is a smooth shiny elastic dough. Cover and let it proof for 10 minutes.

STEP 21.17 make a hole in the centre of the big ball of dough and pull and stretch till it looks like a large doughnut ring. Then stretch it, dust with flour and cut the dough into 2 long even logs.

STEP 22.18 divide the dough into 24 even portions. Dust them with more flour so that they do not stick.

STEP 23.19 flatten each portion to form a circular disc.

STEP 24.20 take the filling out of the refrigerator and add ½ cup diced spring onion greens. Mix well.

STEP 25.21 to make the buns, take a disc of dough and begin to roll it using a rolling pin.hold the centre between the thumb and index finger of one hand and using the rolling pin on the other hand, roll out the edges, rotating the disc as it

STEP 26.S being rolled.

STEP 27.22 repeat this to get a small round wrapper of 10cm to 11 cm diameter with a thick centre and thin edges.

STEP 28.23 to fill the dumplings, hold the wrapper in the palm of one hand and spoon filling onto the centre almost to fill the wrapper (a little more than 1 tbsp). Pack it tight. Place a piece of shrimp on top.

STEP 29.24 lift one edge and fold it over to form a pleat and pinch it, continue to make pleats and pinch them together. At the end pinch it together to close the dumpling. Each dumpling should have 10 to 12 pleats in total.

STEP 30.25 to fry the dumplings, use a heavy duty pan, like a cast iron skillet.

STEP 31.26 add a generous amount of oil to cover the surface of the apn well. Do not wait for the oil to heat.

STEP 32.27 arrange the buns on the pan. Leave space between the buns as they will expand while cooking.

STEP 33.28 once the edge of the buns in the pan start sizzling add 1 to 3 tbsp water into the pan. Cover the pan and let it cook on medium heat for 8 minutes or until all the liquid is evaporated.

STEP 34.29 open the lid,sprinkle spring onions and sesame seeds over the dumplings.

STEP 35.30 by this time the bottom of the buns will be brown and crusty. Turn off the heat.

STEP 36.31 serve in the pan itself as the buns will remain warm and the bottoms will stay crispy for a while.

STEP 37.32 to make the dipping sauce, in a bowl add 1 part soy sauce and 2 parts vinegar and fine strips of ginger. (quantity will depend on servings required)

STEP 38.33 place 1 bun in a small bowl and poke a hole in it. Soup will trickle out from the bun. Spoon some sauce over the bun. Enjoy!

Nutrition
value

1552

calories per serving

75 g Fat145 g Protein74 g Carbs30 g FiberOther

Current Totals

75 g Fat
145 g Protein
74 g Carbs
30 g Fiber

MacroNutrients

Carbs
74 g
Protein
145 g
Fiber
30 g

Fats

Fat
75 g

Vitamins & Minerals

Calcium
810 mg
Iron
27 mg
Vitamin A
461 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
20 mg
Vitamin B6
2 mg
Vitamin B9
429 mcg
Vitamin B12
3 mcg
Vitamin C
105 mg
Vitamin E
7 mg
Copper
6 mcg
Magnesium
464 mg
Manganese
25 mg
Phosphorus
1397 mg
Selenium
276 mcg
Zinc
20 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Pan Fried Soup Dumplings Recipe

ingredients serve

Ingredients For Pan Fried Soup Dumplings Recipe

Directions : Pan Fried Soup Dumplings Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

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