Shengjian Bao | Crispy-Bottom Chinese Soup Dumplings

 Shengjian Bao are popular Chinese pan-fried soup dumplings known for their juicy pork filling, soft steamed top, and wonderfully crisp golden bottoms. Originating from Shanghai and the surrounding Jiangnan region, these dumplings combine the best of steamed and pan-fried dumplings in one delicious bite. 

The filling is traditionally made with seasoned ground pork and a flavorful soup gelatin that melts during cooking. The dumplings are arranged in a hot skillet, pan-fried until the bottoms become golden and crisp, then steamed with a little water until the dough is tender and the filling is fully cooked. A sprinkling of sesame seeds and green onions adds a fragrant finishing touch. 

Shengjian Bao are excellent for breakfast, brunch, dim sum, snacks, or a satisfying Chinese meal. Serve them fresh and hot with black vinegar, ginger, or chili oil, taking care when biting into the dumplings because the soup inside can be very hot. 

Cooking Method

1.  Combine warm water, yeast, and sugar in a bowl and let it stand for about 5 minutes. 
2.  Add flour and salt and mix until a soft dough forms. 
3.  Knead for 8–10 minutes until smooth and elastic. 
4.  Cover and let the dough rise for approximately 1 hour, or until doubled in size. 
5.  Meanwhile, combine the ground pork, broth jelly, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, white pepper, and salt. 
6.  Mix thoroughly until the filling becomes sticky and well combined. 
7.  Divide the risen dough into small portions. 
8.  Roll each portion into a small round wrapper. 
9.  Place about 1 tablespoon of filling in the center. 
10.  Pleat the edges around the filling and pinch firmly to seal the top. 
11.  Heat vegetable oil in a large nonstick skillet over medium heat. 
12.  Arrange the dumplings upright in the skillet with the sealed side facing up. 
13.  Cook for 2–3 minutes, until the bottoms become golden. 
14.  Carefully pour the water into the skillet. 
15.  Immediately cover with a lid and steam for 8–10 minutes. 
16.  Remove the lid and continue cooking for another 1–2 minutes to crisp the bottoms. 
17.  Sprinkle the dumplings with sesame seeds and chopped green onions. 
18.  Serve hot with black vinegar, ginger, or chili oil.