Go Back

Crispy Pan-Fried Pork Dumplings (Shengjianbao)

Juicy, savory pork filling encased in a soft, fluffy dough with an irresistibly crispy golden-brown bottom, garnished with toasted sesame seeds and fresh scallions.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dumpling Dough
  • 3 cups all-purpose flour
  • 1 cup warm water 110°F/45°C
  • 1 tsp active dry yeast
  • 1 tsp granulated sugar
  • 0.5 tsp salt
  • 1 tbsp vegetable oil
Savory Pork Filling
  • 1 lb ground pork 80/20 ratio preferred
  • 0.5 cup chicken broth or water
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger finely minced
  • 3 cloves garlic finely minced
  • 0.5 cup scallions chopped, divide white/light green from dark green
  • 0.5 tsp white pepper
  • 1 tsp sugar
  • 0.5 tsp salt
Cooking and Garnish
  • 3 tbsp neutral oil for frying
  • 0.5 cup water for steaming
  • 1 tbsp black sesame seeds
  • 1 tbsp white sesame seeds

Equipment

  • Large skillet with tight-fitting lid
  • Mixing bowls
  • Rolling Pin

Method
 

  1. In a small bowl, activate the yeast by mixing it with warm water and 1 teaspoon of sugar. Let sit for 5-10 minutes until frothy.
  2. In a large bowl, whisk flour and salt. Add yeast mixture and 1 tablespoon oil. Knead for 8-10 minutes until smooth. Cover and let proof for 30-45 minutes.
  3. Prepare the filling by combining ground pork, soy sauce, Shaoxing wine, sesame oil, ginger, garlic, white parts of scallions, white pepper, sugar, and salt.
  4. Vigorously stir the meat mixture in one direction, slowly drizzling in the chicken broth. Keep stirring until the mixture becomes a sticky paste. Refrigerate until needed.
  5. Punch down dough and divide into 24-30 equal pieces (about 15g each). Keep covered with a damp towel.
  6. Roll each piece into a 3.5-inch circle, leaving the center slightly thicker than the edges.
  7. Place 1-1.5 tablespoons of filling in the center. Pleat the edges around the filling and twist the top to seal completely.
  8. Heat neutral oil in a large skillet over medium heat. Place dumplings in the pan and fry for 2-3 minutes until bottoms are golden brown.
  9. Carefully pour in 1/2 cup of water and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 8-10 minutes.
  10. When the water evaporates and you hear a sizzling sound, remove the lid. Sprinkle generously with sesame seeds and reserved dark green scallions.
  11. Fry uncovered for 1-2 more minutes to re-crisp the bottoms. Serve immediately with black vinegar and chili oil.

Notes

To freeze, place raw, assembled dumplings on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Cook straight from frozen, adding 2-3 extra minutes to the steaming time.