Chinese Soup Dumplings Recipe (Sheng Jian Bao)

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A signature Shanghai dish, these Chinese soup dumplings consist of a pork, and sometimes prawn, filling encased in a thin, chewy dough, crisped on the bottom and pleated at the top. The dumplings are served with chilli oil and black vinegar.

Considered the bigger, more rustic sibling of xiao long bao (smaller soup dumplings), the sheng jian bao, is now really popular in Chinatown. In our recipe, dumplings are filled with pork mince, shiitake mushrooms, spring onions and ginger.

Follow our recipe for the best ever Chinese soup dumplings. A pork, and sometimes prawn, filling is encased in a thin, chewy dough, crisped on the bottom, beautifully pleated at the top, and the first bite unleashes a torrent of heady, fragrant stock. The dumplings are served with chilli oil and black vinegar.

Total time: 1 hr and 20 mins + setting.

subheading: STOCK JELLY:

250ml chicken stock

50ml shaoxing rice wine

1 tbsp light soy sauce

6 leaves gelatine

subheading: DOUGH:

200g plain flour

¼ tsp salt

subheading: DUMPLING FILLING:

400g pork mince

15g dried shitake mushrooms, soaked in boiling water then drained well and finely chopped

4 spring onions, finely chopped

3cm piece ginger, finely grated

2 cloves garlic, crushed

1 tbsp shaoxing rice wine

1 tsp sugar

1 tsp cornflour

1 tsp sesame oil

1 tsp salt

subheading: TO SERVE:

sesame seeds

Chinese black rice vinegar

chilli oil

4cm shredded ginger

Directions at olivemagazine.com

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