Shanghai Shengjian Bao Pan-Fried Dumplings by Olivemagazine

Ingredients

• 300g (10.5 oz) ground pork
• 1 tbsp fresh ginger, minced
• 3 tbsp green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 300g (2.5 cup) all-purpose flour
• 180ml (3/4 cup) warm water
• 1 tbsp vegetable oil (for frying)
• 1/4 cup water (for steaming)

Instructions

1. Combine ground pork, minced ginger, green onions, soy sauce, and sesame oil in a bowl; mix vigorously until the mixture becomes sticky.
2. Mix flour and warm water to form a dough, knead for 5-8 minutes until smooth, then cover and rest for 30 minutes.
3. Divide dough into 12 equal pieces, roll each into a thin wrapper, and place a spoonful of filling in the center
4. Pleat the edges of the dough to seal the dumpling, ensuring it is tightly closed at the top
5. Heat oil in a non-stick pan over medium heat and place dumplings in the pan, frying for 3-4 minutes until the bottoms are golden brown.
6. Add 1/4 cup of water to the pan, cover immediately with a lid, and steam for 8-10 minutes until the water evaporates and the tops are cooked through.