Photograph of the finished Pan fried dumplings

China · Bánh bao áp chảo nhân canh Sheng jian bao

Pan fried dumplings

2 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.6 lb
  • Photograph of Dry yeast Dry yeast 0.6 oz
  • Photograph of Pork Pork 1.8 lb
  • Photograph of Gelatin powder Gelatin powder 1.4 oz
  • Photograph of Pork bones Pork bones 1.8 lb
  • Photograph of Spring onion Spring onion 4.9 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.1 oz
  • Photograph of Oil Oil ⅔ cup

Method

  1. 1 Simmer pork bones for 90 minutes, then dissolve the gelatin in the broth and refrigerate for 4 hours to form a jelly.
  2. 2 Chop the broth jelly into small pieces and mix it with the minced pork; the jelly will melt in the oven, forming the soup inside the dumpling.
  3. 3 Knead the flour with yeast and warm water for 12 minutes, then let it rise for 1 hour. The yeast makes the dough thicker and softer than dumplings.
  4. 4 Wrap the filling in the pastry shell with a spiral at the top, then let it ferment for a second time for 20 minutes.
  5. 5 Arrange the twisted pancakes face down in a pan of oil and fry for 3 minutes until the bottom is golden brown and crispy.
  6. 6 Pour water over the rice cakes until they are about one-third full, cover and let them sit for 10 minutes until the water evaporates, then sprinkle with sesame seeds and chopped green onions.

With an appliance

  • Air fryer 2 hr 56 min

    Replace steps 5 and 6: spray oil on the bottom of the pancake and fry at 190 degrees for 5 minutes, then pour boiling water into the small tray below and lower the temperature to 175 degrees for another 10 minutes, rotating the tray at the 8th minute; sprinkle sesame seeds and chopped scallions when the water has almost evaporated.

Start cooking