Sheng Jian Bao

thekitchn.com

Sara H

(use ground chicken or turkey instead)

subheading: FOR JELLIED CHICKEN STOCK AND FILLING:

1 cup unsalted chicken stock or low-sodium chicken broth

1 (1.4-ounce) envelope unflavored powdered gelatin (2 ½ teaspoons)

3 medium scallions

1 (1-inch) piece ginger

¼ cup Shaoxing wine

¼ cup cold water

1 tablespoon plus 1 ½ teaspoons soy sauce

2 teaspoons granulated sugar

1 ½ teaspoons oyster sauce

1 teaspoon kosher salt, plus more as needed

1 teaspoon toasted sesame oil

½ teaspoon dark soy sauce

¼ teaspoon ground white pepper

½ teaspoon MSG (optional)

12 ounces ground pork, preferably 70% lean and 30% fat

subheading: FOR THE DOUGH:

1 cup lukewarm water (105 to 110ºF), plus more cold water as needed

½ teaspoon active dry yeast

2 ½ cups all-purpose flour, plus more for dusting

⅓ cup cornstarch

1 teaspoon granulated sugar

½ teaspoon kosher salt

½ teaspoon neutral oil, such as vegetable or canola, plus more for greasing

subheading: FOR COOKING AND SERVING:

2 medium scallions

Cooking spray

3 ½ tablespoons neutral oil, divided

1 cup cold water, divided

¾ teaspoon toasted white or black sesame seeds, divided

Chinese black or Chinkiang vinegar, for dipping

Directions at thekitchn.com

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