Mini Sheng Jian Bao Made with Dumpling Wrappers
These Mini Sheng Jian Bao, made with dumpling wrappers for a quick and easy twist, are delicious, adorable, and perfect for pan-frying to golden perfection!
Ingredients
- 50-60 pcs dumpling wrappers defrost if frozen
- 500 gram chicken mince
- 2 tbsp soy sauce
- 2 tbsp cooking wine
- 1 tbsp oyster sauce
- 1 tsp white pepper
- 1 tsp sugar
- 1 tbsp sesame oil
- 5 tbsp chicken broth
- A small handful of chopped spring onion
- Vegetable oil for cooking
For Garnish
- Chopped spring onion
- Black sesame seeds
For Dipping
- Chilli oil
- Soy sauce
Instructions
- In a bowl, mix the chicken mince with the soy sauce, cooking wine, oyster sauce, white pepper, sugar, sesame oil and chicken broth. Stir or whip the mixture using chopsticks or your hands until it reaches a paste-like consistency. Refrigerate for 1 hour to allow it to firm up.
- Lightly moisten the edges of a dumpling wrapper by dipping your finger in water and running it along the outer edge.
- Place a dumpling wrapper in the palm of your hand and spoon 1 tbsp of filling into the centre. Start wrapping by folding and pinching the edge over itself in a circular motion, working in one direction until the bun is sealed. Repeat with the remaining wrappers and filling.
- Heat a generous amount of vegetable oil in a non-stick pan over medium heat. Place the buns in the pan, pleat-side down, and cook for about 3 minutes, until the bottoms turn golden brown.
- Carefully pour enough hot water into the pan to come halfway up the sides of the buns. Cover the pan with a lid and cook over low heat for 6-8 minutes, until the water has evaporated, and the buns are cooked through.
- Uncover the pan, sprinkle the buns with chopped spring onions and sesame seeds. Serve immediately, and dip with chilli oil or soy sauce if desired.
Video
Notes
You can store the wrapped buns in the fridge until ready to cook or freeze them for longer storage.