Directions

• Step 1: Prepare the Dough
• In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
• Gradually add flour and salt, mixing until a rough dough forms. Knead for about 10 minutes until smooth and elastic.
• Cover with a damp cloth and let rise in a warm place for 1 hour or until doubled in size.
• Step 2: Prepare the Filling
• In a bowl, mix ground pork, soy sauce, Shaoxing wine, oyster sauce, sugar, salt, and white pepper.
• Gradually add broth while stirring in one direction until absorbed (this creates a juicy filling).
• Mix in sesame oil, green onions, and ginger. Cover and chill while the dough rises.
• Step 3: Shape the Dumplings
• Once the dough has risen, punch it down and knead briefly.
• Roll into a long log and cut into 16-18 equal pieces.
• Flatten each piece into a 3-inch (8 cm) circle, keeping the center slightly thicker than the edges.
• Place a spoonful of filling in the center and pleat the edges together to seal.
• Step 4: Cook the Sheng Jian Bao
• Heat oil in a non-stick or cast iron skillet over medium heat.
• Arrange the dumplings in the pan, pleated side up, touching each other slightly.
• Pan-fry for 2-3 minutes until the bottoms turn golden brown.
• Pour in ½ cup of water and cover with a lid. Steam for 8 minutes until the water evaporates.
• Remove the lid and let the dumplings crisp up for another 2 minutes.
• Step 5: Serve & Enjoy!
• Sprinkle with sesame seeds and chopped green onions.
• Serve hot with black vinegar and chili oil for dipping.