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morsels45 said

Sheng jian bao

Steamed on top, fried crisp underneath, full of soup that will burn you.

Sheng jian bao
Photo: Brian Harrington Spier, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make sheng jian bao

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Fried, steamed, fried

120 minutes · serves 4 · Hard

What you need

  • 300g plain flour
  • 1 tsp instant yeast
  • 180ml warm water
  • 400g minced pork
  • 2 spring onions, chopped
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 100ml cooled pork stock jelly
  • Sesame seeds

What you do

  1. 1Make a soft dough with the flour, yeast and water. Knead 8 minutes, prove until doubled.
  2. 2Mix the pork, spring onion, soy and sesame oil, then fold through the set stock jelly — that is the soup.
  3. 3Roll small discs, pleat a spoonful of filling into each, seam upwards.
  4. 4Seam UP in an oiled pan over medium heat. Fry 2 minutes until the bottoms are gold.
  5. 5Pour in 100ml water, lid on, 8 minutes. Take the lid off and let the last of it fry dry.
  6. 6Sesame seeds, more spring onion. Bite a small hole first or you will regret it.

With shop wrappers

40 minutes · serves 2 · Medium

What you need

  • 1 pack thick bao or gyoza wrappers
  • 250g minced pork
  • Spring onion
  • Soy sauce
  • Sesame oil

What you do

  1. 1Fill and pleat the wrappers.
  2. 2Same method: fry seam up, add water, lid on 7 minutes, uncover and crisp.
  3. 3No soup inside, but the bottom is the point anyway.