Shengjian Bao

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.