Pan Fried Dumplings
A Chinese pan-fried filled bun (sheng jian bao style), from a foodiechina888 video reel: pleated dough parcels with a juicy pork filling, fried until the bottoms turn golden brown then steamed. The video jokingly labels the water as being 'from the Mississippi River'.
Ingredients
| 500 g | Plain wheat flour | |
| 6 g | Yeast powder | |
| 300 ml | Warm water | |
| 500 g | Ground meat | |
| 1/2 tsp | 2.5 ml | Salt |
| 1/2 tsp | 2.5 ml | MSG |
| 1/3 tsp | 1.7 ml | Ground pepper |
| 3 tsp | 15 ml | Light soy sauce |
| 1 tsp | 5 ml | Dark soy sauce |
| 1 tsp | 5 ml | Oyster sauce |
| 250 ml | Water | |
| 30 g | Chopped green onion | |
| 30 ml | Boiling oil | |
| 3 tsp | 15 ml | Chopped green onion (to finish) |
Instructions
Dough: Combine 500 g plain wheat flour, 6 g yeast powder and 300 ml warm water. Knead the dough by hand and let it rest for 2 hours. Roll the risen dough into a log, separate it into equal parts and roll each part out into a round wrapper.
Filling: In a bowl combine 500 g ground meat, 1/2 tsp salt, 1/2 tsp MSG, 1/3 tsp ground pepper, 3 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 250 ml water and 30 g chopped green onion. Add 30 ml boiling oil and stir well.
Assemble: Place filling in the center of each wrapper and gently fold and pleat the dough into dumplings.
Cook: Fry over low heat until the bottom turns golden brown. Add 500 ml water, cover and steam for 10 minutes. Finish by scattering over 3 tsp chopped green onion and serve.