Difference between revisions of "Shengjian Bao"
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(Created page with "Recipe #1: https://thewoksoflife.com/shanghai-pan-fried-pork-buns-shengjian-mantou/#recipe * Substitutions: ** Dry Sherry instead of Shaoxing wine. ** Knox gelatin with chicke...") |
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** Knox gelatin with chicken bullion boiled for 30 minutes with a pork shoulder bone instead of homemade aspic, other ingredients of aspic unchanged. | ** Knox gelatin with chicken bullion boiled for 30 minutes with a pork shoulder bone instead of homemade aspic, other ingredients of aspic unchanged. | ||
** 80% lean store-bought ground pork. | ** 80% lean store-bought ground pork. | ||
| + | * Notes: | ||
| + | ** Had about a 50% success rate at wrapping tightly. | ||
| + | ** Hard to tell when they are browned on the bottom. | ||
| + | ** Ultimately, really delicious though, pretty dang close to spot on. | ||
Revision as of 03:20, 2 January 2022
Recipe #1: https://thewoksoflife.com/shanghai-pan-fried-pork-buns-shengjian-mantou/#recipe
- Substitutions:
- Dry Sherry instead of Shaoxing wine.
- Knox gelatin with chicken bullion boiled for 30 minutes with a pork shoulder bone instead of homemade aspic, other ingredients of aspic unchanged.
- 80% lean store-bought ground pork.
- Notes:
- Had about a 50% success rate at wrapping tightly.
- Hard to tell when they are browned on the bottom.
- Ultimately, really delicious though, pretty dang close to spot on.