Crispy Pan-Fried Dumplings (Sheng Jian Bao Style)
Makes: 24-30 dumplings
Ingredients
For the Dough:
3 cups all-purpose flour
1 cup warm water
1 tsp instant yeast
1 tsp sugar
½ tsp salt
For the Filling:
500g ground chicken or beef – pork is traditional but this works great
2 cups finely chopped cabbage – salted & squeezed dry
3 spring onions, finely chopped
2 tbsp soy sauce
1 tbsp oyster sauce – or hoisin for halal
1 tbsp sesame oil
1 tbsp grated ginger
2 garlic cloves, minced
1 tsp white pepper
½ cup chicken stock – for juiciness
1 tbsp cornstarch
For Pan-Frying:
3 tbsp neutral oil – vegetable/canola
¾ cup water
1 tbsp black sesame seeds
1 tbsp white sesame seeds
2 spring onions, sliced for garnish
Instructions
1. Make the dough:
Mix flour, yeast, sugar, salt. Add warm water and knead 8-10 mins to a smooth, soft dough.
Cover and rest 1 hour until doubled. This slight leavening gives that fluffy top you see in the pic.
2. Make the filling:
Mix ground meat with soy sauce, oyster/hoisin sauce, sesame oil, ginger, garlic, white pepper, cornstarch.
Stir vigorously one direction until sticky. Slowly add chicken stock while mixing – this makes the soupy, juicy center.
Fold in cabbage and spring onions. Chill 30 mins.
3. Shape the dumplings:
Punch down dough, roll into a log, cut into 24-30 pieces. Roll each into 3-3.5 inch circles, thinner at edges.
Add 1 tbsp filling to center. Pleat and pinch to seal at the top, like a little money bag.
4. Pan-fry & steam – the key step:
Heat 2 tbsp oil in a non-stick pan on medium heat.
Place dumplings flat-side down, not touching. Fry 2-3 mins until bottoms are golden brown.
Pour ¼ cup water around the dumplings, not on them. Immediately cover with a tight lid.
Steam 8-10 mins until water evaporates and you hear sizzling. Uncover, drizzle 1 tsp oil around edge, fry 1-2 mins more to re-crisp.
5. Garnish:
Sprinkle black + white sesame seeds and sliced spring onions while still in the pan.
Transfer to a box or plate. The tops should be glossy and soft, bottoms crispy like in your photo.
Dipping sauce – quick mix:
3 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp chili oil + pinch of sugar + sesame seeds
Pro tips:
That shine: Brush tops with a little oil after steaming for the glossy look.
Juicy center: Don’t skip adding stock to the filling. Freeze the filling 15 mins if it’s too loose to wrap.
Shortcut: Use round dumpling wrappers from the store. Skip the yeast dough and just pan-fry + steam for 6-7 mins. Still delicious, just thinner tops.
No leaking: Seal tightly. If your pleats open, just pinch and twist.
