The first time I bit into a Sheng Jian Bao, the delightful burst of savory broth and tender pork surrounded by a crispy, golden crust transported me to the bustling streets of Shanghai. These pan-fried pork soup dumplings are unlike anything you’ll find in a fast-food restaurant. With each mouthful, the complex flavors dance on your palate, leaving you longing for more.
After a week of mundane meals, I found myself yearning for something truly special, something that made my soul sing. The thought of creating these exquisite dumplings seemed daunting at first, but inspiration struck as I rummaged through my pantry. With just a handful of ingredients—Napa cabbage, pork belly, and a touch of umami from shiitake mushrooms—I was ready to embark on a satisfying culinary adventure.
So, grab your apron and let’s transform dinner into a wondrous feast that not only satisfies your craving for home-cooked goodness but also impresses anyone lucky enough to share the table with you!
Why are Sheng Jian Bao a Must-Try?
Irresistible flavor: Each bite offers a delightful explosion of rich broth mingled with succulent pork flavors.
Crispy yet tender: The contrast between the golden, crispy bottom and the soft dumpling top creates a perfect texture.
Easy to make at home: With accessible ingredients and straightforward steps, you’ll feel like a pro chef in no time.
Versatility at its finest: Feel free to customize the filling—try different meats or add your favorite veggies!
Crowd-pleaser: Whether for family dinner or entertaining guests, these dumplings will have everyone asking for seconds.
Your culinary adventure starts here with Sheng Jian Bao that will satisfy not just your cravings but also add a dash of joy to your dining experience!
Sheng Jian Bao Ingredients
• Create the perfect pan-fried pork soup dumplings with these essential ingredients!
For the Filling
• 1 cup shredded Napa cabbage – This ingredient adds moisture and a hint of sweetness to the dumplings.
• 3/4 pound pork belly – The fat content in pork belly ensures deliciously juicy dumplings.
• 2 dried shiitake mushrooms – Soaking these mushrooms enhances their rich umami flavor.
• 1 scallion – Adds a fresh, aromatic touch to the filling.
• 2 medium cloves garlic – Minced garlic infuses the filling with fragrant warmth.
• 2 teaspoons cornstarch – Helps bind the filling together and absorbs excess moisture.
• 1 teaspoon Shaoxing wine – This adds depth and complexity to the flavor profile.
• 1 teaspoon toasted sesame oil – A dash of this oil imparts a delightful nuttiness.
• 1 teaspoon vegetable, peanut, or canola oil – For cooking and enhancing flavors.
• 1/4 teaspoon sugar – Balances the savory notes of the filling.
• 1/4 teaspoon ground white pepper – Adds a subtle spice that complements the flavors.
For the Dough
• 1 cup plus 6 tablespoons all-purpose flour – This forms the base of your dumpling wrappers, ensuring the right texture.
• 2 tablespoons cornstarch – Helps achieve a tender, yet strong dumpling skin.
• 1/4 teaspoon kosher salt – Enhances the overall flavor of the dough.
• 1 tablespoon sugar – Adds a slight sweetness to counterbalance savory fillings.
• 1 1/2 teaspoons baking powder – Aids in creating a light and airy texture.
• 1 1/4 teaspoons dry yeast – Essential for giving your dough that perfect rise.
• 1/2 cup lowfat or whole milk – Adds richness and moisture to the dough.
For Cooking
• Vegetable, peanut, or canola oil – Grease the skillet and ensure a lovely golden crust on your Sheng Jian Bao.
With these ingredients, your journey to making delightful Sheng Jian Bao is just a whisk away!
How to Make Sheng Jian Bao
-
Prep the Cabbage: In a bowl, combine the shredded Napa cabbage with kosher salt. Allow it to sit for about 10 minutes to draw out moisture and enhance its flavor.
-
Cook the Pork: In a large skillet over medium heat, sauté the pork belly cubes until they are cooked through and beautifully browned, creating that irresistible texture.
-
Mix the Filling: Remove the skillet from heat and stir in the finely chopped shiitake mushrooms, scallion, minced garlic, cornstarch, Shaoxing wine, sesame oil, vegetable oil, sugar, and ground white pepper until everything is well combined.
-
Make the Dough: In a separate bowl, whisk together the flour, cornstarch, kosher salt, sugar, baking powder, and dry yeast. Add the milk and mix until a smooth dough forms, ready for shaping.
-
Knead and Rest: Knead the dough on a floured surface until it feels smooth and elastic—this should take about 5 minutes. Let it rest for 30 minutes to allow the flavors to develop.
-
Shape the Dumplings: Roll out the rested dough and cut it into circles. Fill each circle with a spoonful of the pork filling and fold to seal, ensuring they are nicely packaged.
-
Cook the Dumplings: Grease a skillet with your choice of oil over medium heat. Place in the dumplings, cooking them until they are golden brown on the bottom. Add a splash of water, cover, and steam until fully cooked through.
Optional: Serve with a soy dipping sauce for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sheng Jian Bao
Fridge: Keep cooked Sheng Jian Bao in an airtight container in the fridge for up to 3 days. This helps retain their flavor and texture for delightful leftovers.
Freezer: Freeze uncooked dumplings on a parchment-lined baking tray until solid, then transfer to a zip-top bag. They can be stored for up to 3 months for quick meals anytime!
Reheating: For frozen dumplings, cook them straight from the freezer for 10-12 minutes; add a splash of water and cover to steam until heated through. Enjoy the warmth of homemade goodness!
Room Temperature: If left out, consume any dumplings within 2 hours to ensure freshness and avoid spoilage. Indulge in deliciousness while it’s at its best!
Make Ahead Options
These Sheng Jian Bao are perfect for busy home cooks looking to save time during the week! You can prepare the filling and the dough up to 24 hours in advance. Simply cook the pork mixture as directed, then refrigerate it in an airtight container. For the dough, mix and knead it, let it rest, then wrap it tightly in plastic wrap before storing it in the fridge. When you’re ready to enjoy your dumplings, roll out the dough, fill it with the chilled mixture, and follow the cooking instructions. Just as delicious, these make-ahead dumplings will have you dining with minimal stress!
Sheng Jian Bao Serving Suggestions
Savoring those delightful Sheng Jian Bao is just the beginning! To create a memorable meal, here are some tempting side dishes and accompaniments that will elevate your dining experience even further.
-
Soy Dipping Sauce: A classic pairing, this simple mix of soy sauce, rice vinegar, and a sprinkle of sesame oil complements the dumplings beautifully.
-
Scallion Pancakes: These flaky, crispy pancakes make for a wonderful side. Their savory flavor enhances the overall experience, creating a harmonious meal.
-
Stir-Fried Greens: Quick stir-fried bok choy or Chinese broccoli add a nutritious and vibrant touch. Toss them with garlic and a hint of soy for a burst of flavor!
-
Hot and Sour Soup: This comforting soup, with its balance of spicy and tangy, makes for a warming appetizer before diving into your dumplings.
-
Pickled Vegetables: A side of pickled carrots or daikon adds a refreshing contrast to the richness of the pork-filled dumplings. The crunch and tang will brighten your palate.
-
Chili Oil: For those who crave a bit of heat, a drizzle of chili oil over your dumplings brings a delightful kick, intensifying the flavors with an exciting twist.
-
Cucumber Salad: A chilled cucumber salad tossed with vinegar and sesame seeds provides a cool, crunchy texture that pairs wonderfully with the warm dumplings.
With these delightful options by your side, your Sheng Jian Bao session will surely become a memorable feast for family and friends alike!
Expert Tips for Sheng Jian Bao
-
Choose Quality Pork: Use fresh pork belly for juicier dumplings. Avoid lean cuts as they may dry out during cooking.
-
Salt the Cabbage: Salting the Napa cabbage and letting it sit reduces moisture. This prevents soggy dumplings, ensuring the right texture.
-
Seal Properly: Make sure to pinch the edges tightly when folding the dumplings. A good seal keeps the rich broth inside and prevents leaks.
-
Don’t Overcrowd the Skillet: Give your dumplings space to cook evenly. Overcrowding leads to steaming instead of that desired crispiness.
-
Heat Control: Start cooking on medium heat for browning, then lower to medium-low when adding water to steam. This helps prevent burning while ensuring they cook through.
These helpful tricks will elevate your homemade Sheng Jian Bao and impress your family and friends at the dinner table!
What to Serve with Sheng Jian Bao?
Creating a meal around these golden dumplings transforms a simple dinner into a delightful feast that envelops all your senses.
-
Spicy Soy Dipping Sauce: A blend of soy sauce, rice vinegar, and chili oil adds a zesty kick that pairs beautifully with the dumplings’ rich filling.
-
Garlic Bok Choy: The crisp texture and garlicky flavor of sautéed bok choy contrast wonderfully with the dumplings, making for a refreshing side.
-
Sticky Rice: This soft, chewy side balances the intense flavors of the Sheng Jian Bao, offering a comforting, filling addition to your plate.
-
Crispy Spring Rolls: Their crunchy exterior and savory filling create a lovely texture contrast, making them a fun appetizer before the main course.
Enjoy a refreshing Cucumber Salad dressed with vinegar and sesame oil for an added crunch. It’s bright and airy, cutting through the richness of the dumplings.
-
Chrysanthemum Tea: This delicate tea is not only aromatic but also soothing, enhancing your dining experience with its floral notes.
-
Mango Pudding: A sweet and creamy dessert to finish your meal on a light note, mango pudding leaves your palate refreshed and satisfied.
Each of these pairings customizes your dining experience, making your home-cooked Sheng Jian Bao dinner feel like a true banquet!
Sheng Jian Bao Recipe FAQs
What type of cabbage should I use for Sheng Jian Bao?
Absolutely! Napa cabbage is the ideal choice due to its tender leaves and sweet flavor, which balances well with the rich pork filling. Ensure you pick fresh leaves without dark spots or wilting for the best results.
How long can I store cooked Sheng Jian Bao in the fridge?
You can store your delicious cooked dumplings in an airtight container in the fridge for up to 3 days. Just make sure to let them cool completely before sealing to retain their scrumptious texture and flavor.
Can I freeze uncooked Sheng Jian Bao? If so, how?
Yes, you can freeze uncooked dumplings! Simply arrange them on a parchment-lined baking tray, making sure they’re not touching. Freeze until solid, then transfer to a zip-top bag. They can stay in the freezer for up to 3 months. When you’re ready to cook, no need to thaw; just steam or pan-fry them directly from the freezer.
What if my dumplings feel soggy? How can I fix that?
Soggy dumplings usually happen if the filling has too much moisture or if the cabbage is not salted properly. To fix this, make sure to salt the cabbage beforehand and allow it to sit to release excess moisture. If you’ve cooked them and they still don’t feel quite right, serve them with a crispy dipping sauce to enhance the texture!
Are Sheng Jian Bao suitable for those with gluten allergies?
Unfortunately, traditional Sheng Jian Bao contains wheat flour, which is not suitable for gluten-free diets. However, you can use a gluten-free all-purpose flour blend to create an alternative dough. Just ensure your other ingredients are also gluten-free to avoid cross-contamination.
How can I ensure the filling is flavorful?
To boost the flavor of your filling, you can marinate the pork belly in the Shaoxing wine, sesame oil, and a touch of garlic and scallion for 30 minutes before cooking. Additionally, you may add a pinch of salt or soy sauce to the filling to intensify the taste. A little extra effort goes a long way in maximizing flavor!
Savory Sheng Jian Bao: Crispy Pork Soup Dumplings at Home
Ingredients
Equipment
Method
- In a bowl, combine the shredded Napa cabbage with kosher salt. Allow it to sit for about 10 minutes to draw out moisture and enhance its flavor.
- In a large skillet over medium heat, sauté the pork belly cubes until they are cooked through and beautifully browned.
- Remove the skillet from heat and stir in the chopped shiitake mushrooms, scallion, garlic, cornstarch, Shaoxing wine, sesame oil, vegetable oil, sugar, and ground white pepper until well combined.
- In a separate bowl, whisk together the flour, cornstarch, kosher salt, sugar, baking powder, and dry yeast. Add the milk and mix until a smooth dough forms.
- Knead the dough on a floured surface until smooth and elastic, about 5 minutes. Let it rest for 30 minutes.
- Roll out the rested dough and cut it into circles. Fill each circle with a spoonful of the pork filling and fold to seal.
- Grease a skillet with your choice of oil over medium heat. Place in the dumplings, cooking until golden brown on the bottom. Add a splash of water, cover, and steam until fully cooked.