Difference between revisions of "Shengjian Bao"
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* 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 2 small cubes chicken bullion, 1 green onion, 2 Tbsp wine, a few ginger slices if you have them. |
− | + | ** 70% lean store-bought ground pork. | |
− | |||
− | |||
− | ** | ||
* Notes: | * Notes: | ||
− | ** Had about a 50% success rate at wrapping tightly. | + | ** 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. | ** 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. |
Revision as of 04:23, 23 January 2023
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 cold water, heat to a boil once dissolved, then add 2 small cubes chicken bullion, 1 green onion, 2 Tbsp wine, a few ginger slices if you have them.
- 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.