上海生煎包
These pan-fried pork dumplings are a Shanghai street food classic, featuring a crispy bottom and juicy filling. The image shows chefs preparing dumplings in a bustling Chinatown kitchen, capturing the essence of this beloved snack.
准备时间 Prep
60 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
80 分钟 min
all-purpose flour
warm water
active dry yeast
sugar
ground pork
soy sauce
Shaoxing wine
sesame oil
grated ginger
green onions, finely chopped
chicken broth
vegetable oil
water
black sesame seeds
In a bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes until frothy. Mix in flour to form a dough. Knead for 10 minutes until smooth. Cover and let rise for 1 hour until doubled.
Combine ground pork, soy sauce, Shaoxing wine, sesame oil, ginger, green onions, and chicken broth. Mix well and refrigerate for 30 minutes.
Divide dough into 12 equal pieces. Roll each into a circle about 4 inches in diameter.
Place a spoonful of filling in the center of each wrapper. Pleat the edges to seal, leaving a small opening at the top.
Heat vegetable oil in a large non-stick skillet over medium heat. Place dumplings pleat-side down in the skillet. Cook for 2 minutes until bottoms are golden.
Add water to the skillet and immediately cover. Steam for 8 minutes until water evaporates and bottoms are crispy.
Uncover, sprinkle with black sesame seeds, and cook for 1 more minute. Serve hot.
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