Sheng Jian Bao Recipe - Pan Fried Pork Soup Dumplings

How to make it

1. Prepare the dough: add flour, sugar, yeast, and warm water to a mixing bowl. Stir until a soft dough forms, then empty onto a clean, lightly floured work surface and knead until smooth, about 7 minutes. Add to a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 30 minutes.
2. In a mixing bowl, combine ground pork, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Pure Sesame Oil and Lee Kum Kee Minced Ginger with brown sugar and rice vinegar. Stir in scallions and set aside.
3. Flour the work surface generously and roll the dough until ¼-inch thick. Use a 4-inch round cutter to cut out circles of dough. Cover with plastic to prevent drying out.
4. Take 1-2 tablespoons of filling and add to the middle of a circle of dough. Fold one of the edges towards the center, then pull more dough over that edge and continue folding to create pleats. Twist the tops sealed tightly and let rise for 10 minutes.

5. Heat a large skillet over medium heat and add oil. Add the buns and sear until golden brown on the bottom, 2-3 minutes. Add half a cup of water to the skillet and cover. Cook the buns until the water evaporates, about 5 minutes. Remove the lid and continue cooking 1 more minute to finish crisping. Transfer the hot buns to a serving platter. Drizzle the buns with Lee Kum Kee Chiu Chow Chili Crisp Oil and top with black sesame seeds. Enjoy! 

    

    

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