Dumplings and filled pastries
Shengjian bao, a Shanghai breakfast classic, is made by filling yeast dough with gelatin-rich meat broth and ground meat, then pan-frying the bottoms while steaming the buns. The buns release hot broth when bitten into, and their two-step cooking method takes careful preparation.
Boil the chicken feet with the ginger for 60 minutes, then strain. Refrigerate for at least 3 hours, until set.
Dissolve the fresh yeast in warm water and let it foam for 10 minutes. Add it to the flour and knead into a soft dough. Cover and let it rise in a warm place for 60 minutes, until doubled in size.
Cut the set broth into small cubes and mix it with the ground meat, scallions, sesame oil, and salt. Roll the dough into small circles, add some filling, and pleat the edges to seal.
Heat the cooking oil in a wide skillet and arrange the buns with their sealed sides up and flat bottoms down. Fry for 3 minutes. Add a little water and cover; steam for 12 minutes. Uncover and let the remaining water evaporate. Sprinkle with sesame seeds and serve.
Chill the gelatin-rich broth until fully set before filling the buns; a liquid filling is harder to seal inside the dough. Keep a lid ready to cover the pan when adding water, as it may splatter. Contains wheat (gluten) and sesame (sprinkled on top).
Jelatinli et suyunu bir gün önceden hazırlayıp buzdolabında bekletsem ertesi gün doldururken hâlâ yeterince katı olur mu, yoksa aynı gün mü kullanmam gerekir, 3 saatlik soğutma yeterli mi kalır?
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