BETTER THAN TAKEOUT- Soup Dumplings Recipe (Pan Fried)
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- เผยแพร่เมื่อ 6 ก.ย. 2024
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Sheng Jian Bao (生煎包), is a type of pan-fried soup dumplings, my all time favorite Chinese street food. The top is like a steamed bun, soft, fluffy. The bottom is nicely crunchy. There is rich savory soup wrapped inside. I will say that Sheng Jian Buns combined all the good character of all kinds dumpling together.
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INGREDIENTS FOR THE JELLY
- 300 grams of pork skin
- Enough water to blanch the pork skin
- 1.5 tbsp of Chinese cooking wine [Amazon Link: geni.us/vgb2]
- 5 slices of ginger
- 3 pieces of spring onion
- 8 cloves of garlic
- 6 cups of water
INGREDIENTS FOR THE FILLING
- 350 grams of ground pork
- 1 + 1/4 tsp of salt
- 1 tbsp of soy sauce [Amazon Link: geni.us/sPLnDA7]
- 1 tsp of sugar
- 1/4 black pepper
- A drizzle of sesame oil [Amazon Link: geni.us/xXaSpE]
- ginger and garlic water (4 slices of ginger + 4 cloves of garlic + 1/2 tbsp of Sichuan peppercorn + 1/4 cup water) [Amazon link for Sichuan Peppercorn: geni.us/Gw7LP]
- 150grams of small peeled shrimp (seasoned with 1/4 tsp of salt and 1/4 tsp of black pepper, 1 tsp of olive oil, 1/8 tsp of baking soda.)
- 1/2 cups of diced spring onion (add right before making the buns)
- The pork skin jelly we made before
INGREDIENTS FOR THE SKIN
- 400 grams of all-purpose flour
- 1/2 tsp of yeast
- 220 grams of warm water
- 1/2 tsp of salt
INGREDIENTS FOR THE SAUCE
- 1 part of light soy sauce
- 2 parts of white vinegar
- some thin ginger strips
INGREDIENTS FOR GARNISH
- spring onion
- toasted sesame seed [Amazon Link: geni.us/TUAj6C]
(recipe too long for youtube description, please see website!)
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It looks like it has all my favorite parts of a dumpling! I really appreciate that not only do you say "Be careful not to do this" but then go on to explain Why you said it. You are a very thorough and patient teacher. Thank you!
InstaBlaster.
I love how you added a recipe for only the beef gelatin and also what to do and what not to do, you treated the recipe like a lab report which is excellent. For instance what to do to avoid certain common mistakes etc. Because alot of cooking videos don’t have these small important details or precautions which can ruin the dish for someone who is making it for the first time. I will definitely give it a try it looks heavenly, crispy, tender, soopy, steamed, nutty and sour 👏🏻🔥
Hadir Kabani do you know what kind of soy sauce she used? Cuz they have so many variations... hmmm..... was it kikoman or aloha? Sweet or non sweet? They are so different tasting and most recipes never distinguish the difference... i hate when they dont tell u
@@myothergem It's probably just a Kikkoman Original Soy Sauce if it is noted only as "soy sauce" because I know that in her other recipes she will specify when she uses light soy sauce, dark soy sauce or some other special variations. I have not seen her use a sweet-straight-out-of-the-bottle soy sauce in her recipes, but I have not seen every single one of her videos either. Keep in mind that her recipes are generally based on the various cuisines of China and its territories, with only a smattering of Chinese-American recipes making their way into the lineup.
Mandy has an excellent video explaining common Chinese condiments and other pantry essentials, complete with what we should look for on the product labels as well as her brand recommendations. I've referred to her video several times, have saved it to my TH-cam Playlist and have shared it to my Pinterest Recipe board for future reference as I am slowly building up the contents of my "Asian Pantry" whenever I drive to the neighboring city that has an Asian grocery store and carries these ingredients. Her explanations are clear and thorough, which is just what we have all come to expect from our girl Mandy!!! She helped me to feel less intimidated and more confident and purposeful when I was faced with trying to choose between the hundreds if not thousands of different types of condiments at that Asian market. Since my favorite Chinese restaurant closed down years ago, I decided that I should try my hand at making some of my favorite dishes, however it has been challenging trying to figure out what I needed to make my recipes taste more authentic, but Mandy has most certainly helped me on my quest!
Thanks Mandy!!!
You are a master at explaining “how to” and “why”, the recepies are delicious! It was my BD this past Tuesday and I was in the mood for Dim Sum, could not find any place worthy in South Florida ; then I stumbled on to your videos and so wentnon a quest to make my own dumpllings and dipping sauce. I thank you! I’ve had some e perience as I remember helping my mother make varenyky when I was young. Varenyky are Ukrainian dumplings. Usually made with any of the following fillngs: mashed potates, sour kraut, berries, apples. Etc. it’s like you said, you can fill it with whatever you like. I totally loved your video on the 27 ways to make the dumplings. Folding methods. Most Ukrainian version are the basic kind and no pleats. Thanks again! Happy Holidays!
She’s such a good teacher!! She explained everything so well!!!
Mandy, I always wondered how these dumplings were made. I had them many times in Los Angeles's Chinatown and had no idea how they are made. Thanks for another thorough, detailed recipe, complete with cautions so we can get the best results possible. Your thoughtfulness to people who are simply home cooks who may have never had the dish before, much less prepared the dish before, is appreciated so much.
I made soup dumplings this weekend and they turned out great! My only tip is to use a potato masher to break up aspic jelly because it is much faster than chopping. Thank you for your recipe!
Worth waiting for. I never miss a new recipe. You do a fantastic job with your slow and thorough explanation. Thank you for your time and effort.
I agree. She is wonderful.
Definitely. One of the best recipe breakdowns I've either seen or read. Can't wait to try!
These more than any other food made a lasting impression on me when I visited Shanghai. I made these tonight and while mine didn't turn out nearly as pretty as yours they tasted amazing. Definitely a recipe for special occasions because they were a lot of work, but I was so impressed with how good they were and they really took me back to Shanghai. Loads of soup in them, and even for someone who has never made their own dumpling wrappers before I only had a couple of them spill out their soup while cooking.
Your narration was great. I really feel like I understood the techniques with the way you thoroughly explained how and why you were doing things. These dumplings look SO good!
Your family is so lucky to have you to cook like this. Your children will praise you forever for your cooking!!!
I'm so happy to see this recipe up! I used to work at a shop where I cooked sheng jian bao, but I never got to see the full recipe, only cook them and make the jelly. We cooked our jelly for about 4-5 hours and put it through a meat grinder (without the onion and ginger) to retain the skin, which also gives nice texture to the filling. :)
Your instructions are wonderful! I actually feel that I could make this with my sweet granddaughter when she visits next month😃‼️Thank-you so very much for sharing your knowledge and talents most beautiful young lady🙏🌹❣
thank you so much for having a pan fried and steamed. I made more filling than anticipted and I steamed the first batch. the bottoms stuck to my makeshift steamer and i had run out of wrapper after only the one batch. i remembered this pan frying one and my dumplings turned out much better! the first batch was beautiful and the second one... got burnt. I don't think i had the right consistency for my collagen though so i had very little soup in my dumplings. I learned a lot and they turned out very tasty regardless. I love your videos and they inspire me so much!
Recently discovered this fantastic channel and I absolutely love it. My husband (who is Chinese -- I'm not) keeps pretending not to be very interested in what I'll be making next with your help. By the way, you were right about this one being very hard. I screwed up the final cooking stage because they mostly burst creating a kind of soup. I think I a) ended up with too much jelly and b) rolled the dough much thinner than you showed in the video. I froze half (uncooked) for tomorrow. Regardless of how that turns out, I'll be trying this again because I feel like I can get it right next time.
I've spent three days making ramen before. And yet this recipe intimidates me.
I've very excited to give it a shot! They don't sell soup dumplings out here, so I've never had one before.
I am obsessed with your channel! You deserve millions of views! So thoughtful and you explain everything so well!
This is probably the best recipe I've seen so far. What a coincidence I happen to be looking for this too.
Beautifully done with much love, and much attention to detail. There are many great lessons to learn here, and I am very inspired to give this recipe a try. Thank you!
Mandy, you really need to write a cookbook.🤩
She is
You are such an excellent teacher! I really want to try this recipe, too. Thank you so much for sharing.
YOU ARE A GENIUS ! Thank you for your beautiful recipes. Greetings from Colombia
I don't even eat pork but I love how detailed and cared you explained the recipe! Amazing video!
When I lived in China, I would ride my motorbike at least once a week to a small restaurant to eat sheng Jian bao.
These here look amazing!
I've had these dumplings before in a restaurant and had no idea how to replicate it... And here you are with a clear, easy-to-follow brilliant recipe! Thank you so much!
Wonderful! You are such a good teacher, and this recipe is amazing. Also, your English is getting better and better every time. Thank you for this channel.
the English here 's perfect, not needing improving!
thank you for the beef and gelatin options. very thoughtful as always ❤️❤️
You are a treasure. Watching your videos for free makes me feel blessed.
I love your recipes and how you explain them! I look forward to trying these! I love eating them at dumpling shops so to make my own will be delicious!! Thanks for sharing!
Love your well explained recipe videos. Love your style. Thank you! 🤗
This was explained so well! I feel like I could confidently try this recipe thanks to your instruction. You do an amazing job 😍😍
Honestly 1 of the best cooking channels on TH-cam.
Wonderful video! I love all the detail explanations and even commenting on what can go wrong and how to correct it.
I love your presentation and the way you speak is really cute. The recipe looks great, and I will defiantly try it out, because I like the pan version.
I just had 生煎包 for the first time since I moved back to the US from China and it is seriously still one of my absolute favorite dishes. I'm getting again tomorrow
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Wow, love your recipe, miss! 😊👍
Yeah and her video's are so easy to follow.
You can't go wrong. ;)
I love watched your channel, you are really good cooked.
You do such a great job with your instructions as you cook. This is a soup dumpling I have never seen before but it is amazing looking. Obviously the filling can be altered to taste, and the options are limitless.
Thank you for sharing! I'll try this on my days off!
This really Looks Like perfection
Looking good! My favorite food while in Shanghai. Yang's Fried Dumplings was one well known spot.
I tried to make this last week before your video came out. Ok, I will give it another try now! Thanks.
Fabulous - I think this is one I will continue to go out for....worth every penny. Loved watching your version = makes me appreciate how much effort goes into a soup dumpling!
If you are in Cuenca, I hope you have a restaurant. You are a great cook. And I love your videos. You put a lot of effort into them and they are very helpful and informative.
Stumbled across your channel and now I'm watching all your videos! Can't wait to make this. Much love from California :)
You are incredible, your instructions and directions are clear, your disposition is wonderful and the recipe is divine. Thank you so much for this. Please keep sharing, you've made a student out of me and I'm subscribing!
You made my wonderful Wednesday since I joined your channel. You are the best. 😊😊
Thank you for watching.
Recently I saw that Mandy has new recipes on Monday too. Double Feature for us fans. Love everything she makes.
You're my fave new youtube chef, I love every video you put out!
I love your tutorials! I am a home cook who loves making Asian dishes and love watching your techniques! Haw well would these soup dumplings freeze should I choose to make a bigger batch?
I think they freeze well! I kept half of the batch I made in the freezer for 3~4 days and they cooked perfectly.
This was my favourite food when I lived in China, but I couldn't find a recipe in English. I can't wait to try this!
Those were really good instructions! And ur right, it was hard but I'm pretty happy with how they turned out! Thank you.
Thank you so much for sharing this video ❤❤
I miss eating this! I will try making this. Thanks for the amazing video!
You are adorable. Love your videos and simple instructions.
Thanks for explaining the recipe so well! I appreciate all the steps and explanations you presented so well. I will definitely make these soon.
I don't eat pork but you made it look so delicious! I'm going to try it with beef sometime yummy
I tried these in Hong Kong…but I never knew how they made the soup inside. Very nice …thank you!
Great video! Very well explained! I also love your accent, it's like a mix of Asian and British :D
Everything is in a perfect harmony here
This does look difficult but will be a good challenge. You give such good instructions. These dumplings look soooooo good. Thank you for sharing this recipe.
我爱生煎包 ❤️❤️❤️❤️❤️ Shengjianbao is most probably one of the best foods in the world. I miss having them in上海 😥
Thank you so much Mandy! Where i'm from there's no restaurants serving this, now i can make my own monthly batches.
Pleating these dumplings is incredibly difficult. Me and my friend were able to make it work but they didn't look very pretty. So I feel compelled to master this now haha.
They look delicious. It'a so good at the restaurant. One of my favorites. 💕
There is a lot of steps. I am afraid I will not do something right and then the end result will not be right. I do love how you explain step by step and they look delicious.
These look amazing! Thank you so much for showing us how to make them. I am going to have to try these.
Great job explaining how to carry out the recipe!
Omg. You make my mouth water.
One of my favorite baos, and now I can make them myself! Thank you 😍
Thank you. Your cooking videos are very pleasing and relaxing.
You are amazing. I'm so excited to try making these. Thank you for such well done videos. So many tips and tricks I have not seen given in other similar videos I've watched. You should definitely have a show on the food network
Beautiful presentation and good explanations! And your very nice to hear english!!!
I asked about this recipe a few minutes ago in another video, and then I found it in your channel. These are similar to Yang’s dumplings in Shanghai! (Except for the shrimp).
I’m gonna make some!
Thanks!
You are a fantastic teacher! These look wonderful.
Yum! I like! Pretty too the bun is like a flower. You're a chef!
Thank you for this recipe! I enjoyed watching you cook delicious food and I really liked the way you explained the how-to make/cook it! Blessings to you💕
Looks delicious! Thank you for such wonderful and detailed recipes!
Thank you for your great recipe
Very good recipe. Thank you
I love this woman.she is fantastic.
You are simply the best! Great recipe!
This is AMAZING! Definitely a weekend recipe, but I can’t wait to try it!
You seem like such a genuine, sweet lady. I’m going to try this recipe sometime soon
It looks like such fun to make and sounds heavenly delicious. Thank you for sharing.
I probably won’t make this at home, but you make me feel like I could. Good job this looks delicious 😋
One of my favorites when I was visiting Shanghai!
Any team would be lucky to have you on it.
Good recipe for a cold day like today.
My mouth is watering. Looks so delicious!
Soup dumplings, jiao zi dumplings and jianbing.... zui hao! So good 😊
what a wonderfully thorough video
The next time I make some Baozi, I will incorporate the Pork Broth into the filling, to get these Soup Bao…
Your Recipes are So Good, Mandy!
Actually u can simply cut the skin jelly into big chucks, then add each piece on the top of the meat filling before close the wrap. After steamed or pan-fried, when bite the baozi, it will come off the juicy soup - but be careful since it will be very hot, could hurt your lips and mouth.
I LOVE your channel! Your recipes are wonderfully delicious and perfectly authentic! Could you make a video on more side vegetables? One of my favorite side dishes was shredded potatoes in China and I have no idea how to cook them properly!
LOL! I am editing this potato dish. Will be out next week probably.
My mom from the backwoods of East Texas use to make pickled pig ears . she would burn the hairs off over the burner then boil them before finally pickling them in brine . when I went into the kitchen I couldn't hardly breath !!! .
Wow……..great instructions….now all we need is instructions for fish maw soup & hahm-yi (yu heung ke zi).
Well explained! probably one of the best recipes so far! I too am working on my own recipe, and I think I'm almost there.
broth, filling, yeast to dough ratio looks quite good, although I found my bao's to flatten out too much.
How do you get them so 'round' and keep them that way while cooking through? Does the yeast help to get that plumpy, round shape? I use a teaspoon of filling more or less, but they seem to flatten out. If I try to put a bit more filling, they sometimes break. :/ thanks for your advice!
shape them higher before putting them in the frying pan, that way, they won't be flat.
Brilliantly explained, thank you, I'm excited to give these a go.
What was the reason for adding the baking soda to the shrimp?
@Lauren
Baking soda helps to tenderize. It alkalizes the surface, making the protein bonds harder to form. It also helps in browning, though that's not a factor here.
What a pro! Can't wait to try out this recipe. Thank you!! :)
Thank you for the recipe. The dumplings were very tasty!
Love your recipes and can’t wait to try it myself!!!