Sheng Jian Bao (Pan-Fried Pork Soup Dumplings) Recipe | Recipe Cart | Recipe Cart

Ingredients

• For the Pork Filling:
• 1 cup shredded Napa cabbage (from about 2 or 3 leaves)
• 1 teaspoon kosher salt
• 3/4 pound pork belly, cut into 1-inch cubes
• 2 dried shiitake mushrooms, soaked in boiling water for 1 hour, then drained, squeezed dry, and finely chopped
• 1 scallion, finely chopped
• 2 medium cloves garlic, minced
• 2 teaspoons cornstarch
• 1 teaspoon Shaoxing wine
• 1 teaspoon toasted sesame oil
• 1 teaspoon vegetable, peanut, or canola oil
• 1/4 teaspoon sugar
• 1/4 teaspoon ground white pepper
• For the Dough:
• 1 cup plus 6 tablespoons all-purpose flour, plus more for dusting
• 2 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 1 tablespoon sugar
• 1 1/2 teaspoon baking powder
• 1 1/4 teaspoon dry yeast
• 1/2 cup lowfat or whole milk
• Vegetable, peanut, or canola oil, for greasing and cooking