Juicy and Crispy Pan Fried Dumplings - Shengjianbao
Тәжірибелік нұсқаулар және стиль
The ideal pan fried bao are crunchy on the bottom, fluffy on top, and juicy in the middle. These Sheng Jian Bao are all of those things and then some. The pork is juicy and flavorful, and the whole package is easy to devour. We'll make our own dough from scratch for extra softness. They can easily be frozen and saved for a later date, but they're best eaten after they come out of the pan with a little chili oil and black vinegar. This homemade Sheng Jian Bao recipe is totally worth making, even if you've never made dumplings before. I've got a few tips to make the rolling and filling process really simple.
If you've frozen the bao, simply heat the pan as before and brown the bottoms of the frozen bao. Cover halfway up with water, cover and lower the heat. Set a timer for 12 minutes. Once that's done, remove the lid and cook off any water left in the pan. Top with your sesame seed and scallion. The texture of the dough won't be as fluffy as a fresh one, but that's the price we pay for convenience.
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--Ingredients--
Dough
250g AP flour
4g instant yeast or 5g active dry yeast
50g cornstarch
4g sugar
75g water
75g half and half
Filling
10oz ground pork
Handful of sliced scallion
5 tbsp water
1 tbsp garlic paste
1 tsp ginger paste
1 tsp sesame oil
1 tbsp mushroom soy
1 tbsp regular soy
White pepper and salt
Sprinkle of unflavored gelatin
00:00 - Intro
00:50 - Making Dough
01:58 - Pork Filling
03:02 - Making The Bao
04:55 - Cooking The Bao
Пікірлер: 21
A couple of quick notes! You can mix the yeast into the wet ingredients to help it dissolve before adding to the dry, just make sure it isn't too hot after the microwave. Also, be sure to turn your heat down to medium low and let the oil cool of before pouring in your water. If it's too hot, the oil can splatter.
I could eat these every day (proven by the fact that I've eaten them daily for the past 2 weeks and still want more)
I am so excited for Ryan to make these for us. I am extremely impressed.
@CameronMarti
Жыл бұрын
Is he gonna make them soon?
Pleats are tough as hell! I'll definitely try out your recipe and technique sometime!
@CameronMarti
Жыл бұрын
It took some practice for sure, but as long as they hold together, you’re good!
This look absolutely nuts, no joke. Insane quality on these!!!!!
@CameronMarti
Жыл бұрын
Thank you so much! This was a fun one for sure, and they turn out super tasty
These look amazing 😍
@CameronMarti
Жыл бұрын
Thanks so much!
This is soooooo insanely impressive!!!! I’ve never seen anyone make them homemade! So hard to even find in person at restaurants! Can’t wait to try your recipe 🤤🤤
@CameronMarti
Жыл бұрын
Dang, thank you so much!! I’m super honored that you l think so! I really hope you give them a shot
@gracehong4210
Жыл бұрын
@@CameronMarti I’m super excited! I’ve never even attempted because they’re such a rarity in the states 😂 I know they’re hard to make but yours look so crispy good!
👍👍😍😍😍
Next challenge: Portuguese tarts.
@CameronMarti
Жыл бұрын
For sure need to make them soon. Egg tarts are one of my all time favorites and they’re very similar.
Gotta try that extra Camera ingredient 🤣
@CameronMarti
Жыл бұрын
It makes a big difference!
Good sutff!
@CameronMarti
2 ай бұрын
Thanks!
You need tags like #dumplings in your description. It helps with your popularity. When people search on youtube, which is what people do, That is what leads them to your videos. Without them, you are just in the pile. You usually put them at the bottom of your description so they are out of the way.