Difference between revisions of "Shengjian Bao"
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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. | ||
*** 2 cups water, 2 tbsp chicken bullion, 1/6 cup wine, 1/6 cup cold water, 2 packets of Knox gelatin. | *** 2 cups water, 2 tbsp chicken bullion, 1/6 cup wine, 1/6 cup cold water, 2 packets of Knox gelatin. | ||
| + | *** Dissolve the gelatin in the cold water, and add to the rest of the ingredients once they are boiling. | ||
| + | *** Cool completely in the fridge before cutting. | ||
** 80% lean store-bought ground pork. | ** 80% lean store-bought ground pork. | ||
* Notes: | * Notes: | ||
Revision as of 04:30, 21 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.
- 2 cups water, 2 tbsp chicken bullion, 1/6 cup wine, 1/6 cup cold water, 2 packets of Knox gelatin.
- Dissolve the gelatin in the cold water, and add to the rest of the ingredients once they are boiling.
- Cool completely in the fridge before cutting.
- 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.