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Pan Fried Soup Dumplings (Sheng Jian Bao)
Hoofdgerecht

Pan Fried Soup Dumplings (Sheng Jian Bao)

1 u 40 minVoor 4Nutri-Score C€€
van @dudu.eats2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • flour (for the dough)Granen300 g
  • water (lukewarm)Dranken160 ml
  • saltKruiden en specerijen5 g
  • yeast (dry)Voorraadkast7 g
  • honeyVoorraadkast15 g
  • corn flour (for dusting)Voorraadkast30 g
  • flour (for dusting)Granen30 g
  • pork mince (for the filling)Overig300 g
  • spring onion (finely chopped)Groente en fruit2 stukken
  • ginger (grated)Groente en fruit15 g
  • soy sauceVoorraadkast20 ml
  • sesame oilVoorraadkast10 ml
  • vegetable oil (for frying)Voorraadkast30 ml
  • Thai chili oil (for dipping)Voorraadkast20 ml
  • Chinese black vinegar (for dipping)Voorraadkast20 ml

per portie

Voedingswaarden

453kcal

Koolhydraten
61 g
Eiwitten
17 g
Vetten
16 g

stap voor stap

Bereiding

  1. Make the dough

    • Combine water, flour, salt, yeast and a little honey.
    • Mix quickly so it doesn't stick to your fingers, using a slapping technique.
    • Wrap the dough in tea towels and put it in a warm place.
    Stap 1

  2. Prepare the filling

    • Choose either the pot sticker filling or the soup dumpling filling — both are juicy, one is just much faster.
    • Combine the pork mince with spring onion, ginger, soy sauce and sesame oil.
    Stap 2

  3. Shape the wrappers

    • Make a hole in the dough and shape into discs.
    • Leave the discs for 15 minutes so the dough is workable.
    • Combine corn flour and flour for the perfect dusting.
    Stap 3

  4. Fill and seal the dumplings

    • Roll each disc into a circle roughly the size of your palm or 10 cm.
    • Add a heaped tablespoon of filling and seal the top very tightly.
    • Or bring all the edges of the dough together and pinch it shut.
    Stap 4

  5. Rest in the pan

    • Add all the dumplings seam side down into an oiled pan.
    • Let them rest for another 10 minutes.
    Stap 5

  6. Pan fry

    • Cover the dumplings in water and cook on medium heat for 12 minutes — you should hear a sizzling sound.
    • Add a bit more oil to make them super crispy.
    • Release the edges with a spatula and give it a flip.
    Stap 6

  7. Serve

    • Serve with Thai chili oil and Chinese black vinegar for dipping.
    Stap 7
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