Sheng Jian Bao
Ingredients: gelatin powder, water, garlic, green onion, water · 150 min cook time · 650kcal · ~₩7,930
Ingredients
8g gelatin powder, 30g water, 2cloves garlic, 1stalk green onion, 250g water, 1teaspoon dashida, 1teaspoon soy sauce, 300g ground pork, 1piece ginger, 1teaspoon seasoned salt, 1tablespoon oyster sauce, 0.5teaspoon pepper, 1teaspoon sugar, 250g bread flour, 50g starch, 4g yeast, 10g sugar, 3g salt, 150g warm water, 15g vegetable oil, 1stalk scallions, 1teaspoon sesame seeds
Instructions
1. Soak 8g of gelatin powder in 30g of water.
2. Slightly crush the garlic and slice the green onion lengthwise.
3. Add 250g water and 1 teaspoon dashida to a pot. Add 1 teaspoon soy sauce for color, then toss in the vegetables.
4. Once the green onion softens, add the soaked gelatin and let it dissolve.
5. Remove the solids, strain the broth and pour it into a container. Chill it in the fridge until it sets.
6. Chop green onions, prepare 300g ground pork, minced ginger, and minced garlic.
7. Season the pork with seasoned salt, oyster sauce, pepper, and sugar. Mix gently with chopsticks so the meat doesn’t get gummy.
8. Cut the set jelly into cubes and add them to the pork mixture and mix.
9. Combine 250g bread flour, 50g starch, 4g yeast, 10g sugar, 3g salt, and 150g warm water. Add the water in thirds, mixing each time.
10. Bring it together into one dough. Add 15g vegetable oil and knead for about 15–20 minutes until smooth.
11. Let the dough rise for 1 hour.
12. Divide the dough into 22–24 pieces. Cover with plastic wrap or a container so that the dough does not dry out.
13. Roll each piece flat with a rolling pin. No extra flour is needed as it won’t stick.
14. Add half meat and half jelly filling in the center. Lift and pleat the edges to seal. Keep folding the edges, and pinch the top closed.
15. Lightly oil a pan and place the buns in. Cook over medium heat 2–3 minutes until the bottoms turn golden.
16. Add 50ml water, cover, and steam over low heat for about 9–10 minutes.
17. After steaming, open the lid and cook another 2 minutes to let moisture evaporate.
18. Sprinkle with chopped scallions and sesame seeds. Sheng Jian Bao is ready.
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