Shengjian Bao

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.
  • 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.