Shengjian bao is a Shanghai breakfast classic made by filling yeasted dough with gelatinous broth and minced meat, then pan-frying so the top steams while the base turns crisp. Bursting with hot broth at the first bite, they demand a careful hand across two cooking techniques at once.
Simmer the chicken feet with the ginger for 60 minutes, strain, and chill in the fridge for at least 3 hours until set.
Dissolve the fresh yeast in the lukewarm water and let it foam for 10 minutes, then knead into the flour to form a soft dough. Cover and let it rise in a warm spot until doubled, about 60 minutes.
Cut the set broth into small cubes and mix with the ground meat, spring onion, sesame oil and salt. Roll the dough into small rounds, fill and pleat the edges to seal.
Heat the oil in a wide pan, arrange the buns base down, and fry for 3 minutes. Add a little water, cover and steam for 12 minutes, then uncover and let the water evaporate before sprinkling with sesame and serving.
Do not start filling until the gelatinous broth has fully chilled and set, or the runny filling makes sealing difficult. Have the lid ready when you add the water to the pan, since it can spatter. Allergens: contains gluten (wheat flour), sesame (scattered on top).
If you cannot find chicken feet for the gelatinous broth, 1 sheet of gelatine gives the same set; the flavour will be a little more neutral.
Admin DadaGastro · verified in test kitchenJelatinli 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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