Shengjian Bao

 

This will make about 15 baos.

Soup jelly:

 

 

• Sliced ginger

• Sliced spring onion

• 500g pork rind/skin cut into thick slices

• Salt and white pepper

 

Step 1: The day before you make these, prepare the jelly to go inside the baos. Heat up enough water that the rind will be submerged and drop in the ginger, spring onion and a good pinch of salt and white pepper. Keep skimming the top for any residue.

 

Step 2: Once the skin has become soft (approx an hour) take it out and cut into smaller pieces and return to pot. Cook for a further hour.

 

Step 3: Strain the broth into a large container and place in fridge overnight to harden. Once hardened, chop into small cubes no bigger than a 5mm in length and width.

For the skin:

 

• 1 cup of flour

• 1/2 cup of warm water

•1x teaspoon of yeast

•1x teaspoon sugar  

 

 

For the filling:

 

 

• 270g of pork mince (10% fat)

• 4 pieces of sliced ginger

• 2 sliced spring onions

• Salt

• White pepper

• Half cup of chopped spring onions

• Light soy sauce

• Chicken bouillon powder

• 1/2x teaspoon of sugar

• 1x teaspoon of sesame oil

• 1x cup of chopped Chinese cabbage

 

Garnishes:

 

Sesame seeds and spring onions

Serve with Chinese vinegar and chilli oil

 

 

 

Step 1: Place the sliced ginger and spring onion in a small bowl with a cup of water for up to an hour so the water becomes flavoured. Set aside.

 

Step 2: In a small bowl mix the yeast with the warm water and leave for 10 mins.

 

Step 3: Combine the flour with the sugar in a bowl and slowly add the yeast water while mixing. Start kneading the dough until smooth which will take around 10 mins. Add more flour if it's too sticky or add more water if it's too stiff/ dry. Roll into ball and wrap in cling film. Seat aside for an hour.

 

Step 4: Place pork mince in a bowl and season well with salt and white pepper.

 

Step 5: Add the light soy sauce, chicken bouillon powder, sugar and sesame oil. Mix well in the same direction.

 

Step 6: Slowly start add the ginger and spring onion water set aside previously and stir so the mince absorbs it completely.

 

Step 7: Mix in your chopped spring onions followed by half a cup of your jelly and mix well in the same direction. Set aside for an hour.

 

Step 8: Place your chopped chinese cabbage in your bowl with the filling on the side but don't mix through.

 

Step 9: Give your dough a knead and place on well floured chopping board. Roll the dough into a log and cut into even 1 inch pieces.

 

Step 10: Roll your dough piece into a ball and flatten it. Using a rolling pin, roll out the ball so that it's a circle while turning so that the edges are thinner than the centre.

 

Step 11: Add a tablespoon of filling onto the skin along with a few pieces of cabbage.

 

Step 12: Pleat the Bao by pinching an edge closed repeatedly until the Bao in completely sealed.

 

Step 13: Once you've finished filling and pleating all your baos, heat up a pan with half a cup of oil.

 

Step 14: Pour excess oil in bowl and set aside for later

 

Step 15: Place all the baos in the pan so they're nice and cozy and add a cup of water into the pan and cover immediately.

 

Step 16: Once the water has evaporated, pour the excess oil on top of the baos with the sesame seeds and spring onions. Cover for another 3-5 minutes.

 

Step 17: Once the bottoms are brown and crispy, serve immediately with Chinese vinegar and chilli oil.

 

 

 

 

 

 

 

 

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