Difference between revisions of "Shengjian Bao"
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| (One intermediate revision by the same user not shown) | |||
| Line 2: | Line 2: | ||
* Substitutions: | * Substitutions: | ||
** Dry Sherry instead of Shaoxing wine. | ** Dry Sherry instead of Shaoxing wine. | ||
| − | ** Stir in 2 gelatin packets to cold water, heat to a boil once dissolved, then add | + | ** Stir in 2 gelatin packets to 3 cups cold water, heat to a boil once dissolved, then add chicken bullion cubes according to the recipe on the box, 1 green onion, 2 Tbsp wine, a few ginger slices (or ginger paste). |
** 70% lean store-bought ground pork. | ** 70% lean store-bought ground pork. | ||
* Notes: | * Notes: | ||
| Line 8: | Line 8: | ||
** Hard to tell when they are browned on the bottom. | ** Hard to tell when they are browned on the bottom. | ||
** Ultimately, really delicious though, pretty dang close to spot on. | ** Ultimately, really delicious though, pretty dang close to spot on. | ||
| + | ** Cooking time is 25 minutes once they are all wrapped and ready to go. | ||
| + | ** Consistently have too much filling for how much dough I end up with, maybe because I'm underfilling them. Could 2x the dough and leave the filling ratio unchanged. Alternatively, could use left-over filling for 肉包 and 小笼包. | ||
| + | ** Could really use one of those little wooden tapered rolling pins | ||
Latest revision as of 16:42, 19 February 2024
Recipe #1: https://thewoksoflife.com/shanghai-pan-fried-pork-buns-shengjian-mantou/#recipe
- Substitutions:
- Dry Sherry instead of Shaoxing wine.
- Stir in 2 gelatin packets to 3 cups cold water, heat to a boil once dissolved, then add chicken bullion cubes according to the recipe on the box, 1 green onion, 2 Tbsp wine, a few ginger slices (or ginger paste).
- 70% lean store-bought ground pork.
- Notes:
- Had about a 50% success rate at wrapping tightly the first time, second time was a total bust, third time was about 90% successful. Hand kneaded the dough for the full amount of time and carefully weighed out 30 equally sized balls of dough, maybe that's part of the reason.
- Hard to tell when they are browned on the bottom.
- Ultimately, really delicious though, pretty dang close to spot on.
- Cooking time is 25 minutes once they are all wrapped and ready to go.
- Consistently have too much filling for how much dough I end up with, maybe because I'm underfilling them. Could 2x the dough and leave the filling ratio unchanged. Alternatively, could use left-over filling for 肉包 and 小笼包.
- Could really use one of those little wooden tapered rolling pins