BETTER THAN TAKEOUT- Soup Dumplings Recipe (Pan Fried)

Sheng Jian Bao (生煎包), is a type of pan-fried soup dumplings, my all time favorite Chinese street food. The top is like a steamed bun, soft, fluffy. The bottom is nicely crunchy. There is rich savory soup wrapped inside. I will say that Sheng Jian Buns combined all the good character of all kinds dumpling together.

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INGREDIENTS FOR THE JELLY
- 300 grams of pork skin
- Enough water to blanch the pork skin
- 5 slices of ginger
- 3 pieces of spring onion
- 8 cloves of garlic
- 6 cups of water

INGREDIENTS FOR THE FILLING
- 350 grams of ground pork
- 1 + 1/4 tsp of salt
- 1 tsp of sugar
- 1/4 black pepper
- 150grams of small peeled shrimp (seasoned with 1/4 tsp of salt and 1/4 tsp of black pepper, 1 tsp of olive oil, 1/8 tsp of baking soda.)
- 1/2 cups of diced spring onion (add right before making the buns)
- The pork skin jelly we made before

INGREDIENTS FOR THE SKIN
- 400 grams of all-purpose flour
- 1/2 tsp of yeast
- 220 grams of warm water
- 1/2 tsp of salt

INGREDIENTS FOR THE SAUCE
- 1 part of light soy sauce
- 2 parts of white vinegar
- some thin ginger strips

INGREDIENTS FOR GARNISH
- spring onion

(recipe too long for youtube description, please see website!)

[Tbehartoo]

It looks like it has all my favorite parts of a dumpling! I really appreciate that not only do you say "Be careful not to do this" but then go on to explain Why you said it. You are a very thorough and patient teacher. Thank you!

[s.c.o.r.p.i.o.n.i.c]

I love how you added a recipe for only the beef gelatin and also what to do and what not to do, you treated the recipe like a lab report which is excellent. For instance what to do to avoid certain common mistakes etc. Because alot of cooking videos don’t have these small important details or precautions which can ruin the dish for someone who is making it for the first time. I will definitely give it a try it looks heavenly, crispy, tender, soopy, steamed, nutty and sour 👏🏻🔥

[victorpalkaninec]

You are a master at explaining “how to” and “why”, the recepies are delicious! It was my BD this past Tuesday and I was in the mood for Dim Sum, could not find any place worthy in South Florida ; then I stumbled on to your videos and so wentnon a quest to make my own dumpllings and dipping sauce. I thank you! I’ve had some e perience as I remember helping my mother make varenyky when I was young. Varenyky are Ukrainian dumplings. Usually made with any of the following fillngs: mashed potates, sour kraut, berries, apples. Etc. it’s like you said, you can fill it with whatever you like. I totally loved your video on the 27 ways to make the dumplings. Folding methods. Most Ukrainian version are the basic kind and no pleats. Thanks again! Happy Holidays!

[lisahinton]

Mandy, I always wondered how these dumplings were made. I had them many times in Los Angeles's Chinatown and had no idea how they are made. Thanks for another thorough, detailed recipe, complete with cautions so we can get the best results possible. Your thoughtfulness to people who are simply home cooks who may have never had the dish before, much less prepared the dish before, is appreciated so much.

[pumpkinfairy]

Worth waiting for. I never miss a new recipe. You do a fantastic job with your slow and thorough explanation. Thank you for your time and effort.

[krissim]

I made soup dumplings this weekend and they turned out great! My only tip is to use a potato masher to break up aspic jelly because it is much faster than chopping. Thank you for your recipe!

[magicbeanbuyer]

Your narration was great. I really feel like I understood the techniques with the way you thoroughly explained how and why you were doing things. These dumplings look SO good!

[andrewdavidson]

These more than any other food made a lasting impression on me when I visited Shanghai. I made these tonight and while mine didn't turn out nearly as pretty as yours they tasted amazing. Definitely a recipe for special occasions because they were a lot of work, but I was so impressed with how good they were and they really took me back to Shanghai. Loads of soup in them, and even for someone who has never made their own dumpling wrappers before I only had a couple of them spill out their soup while cooking.

[Narmoriel]

I'm so happy to see this recipe up! I used to work at a shop where I cooked sheng jian bao, but I never got to see the full recipe, only cook them and make the jelly. We cooked our jelly for about 4-5 hours and put it through a meat grinder (without the onion and ginger) to retain the skin, which also gives nice texture to the filling. :)

[showtelll]

She’s such a good teacher!! She explained everything so well!!!

[CANDYZANE]

Your family is so lucky to have you to cook like this. Your children will praise you forever for your cooking!!!

[oliviaciarlante]

thank you so much for having a pan fried and steamed. I made more filling than anticipted and I steamed the first batch. the bottoms stuck to my makeshift steamer and i had run out of wrapper after only the one batch. i remembered this pan frying one and my dumplings turned out much better! the first batch was beautiful and the second one... got burnt. I don't think i had the right consistency for my collagen though so i had very little soup in my dumplings. I learned a lot and they turned out very tasty regardless. I love your videos and they inspire me so much!

[lawrenceoftokyo]

Recently discovered this fantastic channel and I absolutely love it. My husband (who is Chinese -- I'm not) keeps pretending not to be very interested in what I'll be making next with your help. By the way, you were right about this one being very hard. I screwed up the final cooking stage because they mostly burst creating a kind of soup. I think I a) ended up with too much jelly and b) rolled the dough much thinner than you showed in the video. I froze half (uncooked) for tomorrow. Regardless of how that turns out, I'll be trying this again because I feel like I can get it right next time.

[RetRNmamawMe]

Your instructions are wonderful! I actually feel that I could make this with my sweet granddaughter when she visits next month😃‼️Thank-you so very much for sharing your knowledge and talents most beautiful young lady🙏🌹❣

[Megan-bcdl]

I am obsessed with your channel! You deserve millions of views! So thoughtful and you explain everything so well!

[Eric-flkh]

I've spent three days making ramen before. And yet this recipe intimidates me.

I've very excited to give it a shot! They don't sell soup dumplings out here, so I've never had one before.

[awaitingsunsetbeach]

I've had these dumplings before in a restaurant and had no idea how to replicate it... And here you are with a clear, easy-to-follow brilliant recipe! Thank you so much!

[mugensamurai]

This is probably the best recipe I've seen so far. What a coincidence I happen to be looking for this too.

[nurinumodz]

thank you for the beef and gelatin options. very thoughtful as always ❤️❤️

[foodcommander]

Beautifully done with much love, and much attention to detail. There are many great lessons to learn here, and I am very inspired to give this recipe a try. Thank you!