Sheng Jian Bao (Pan-Fried Pork Soup Dumplings) Recipe

INGREDIENTS

For the Pork Filling:

1 cup

shredded Napa cabbage (from about 2 or 3 leaves)

1 tsp

kosher salt

3/4 lb

pork belly, cut into 1-inch cubes

dried shiitake mushrooms, soaked in boiling water for 1 hour, then drained, squeezed dry, and finely chopped

scallion, finely chopped

medium cloves garlic, minced

2 tsp

cornstarch

1 tsp

Shaoxing wine

1 tsp

toasted sesame oil

1 tsp

vegetable, peanut, or canola oil

1/4 tsp

sugar

1/4 tsp

ground white pepper

For the Dough:

1 cup

plus 6 tablespoons all-purpose flour, plus more for dusting

2 tbsp

cornstarch

1/4 tsp

kosher salt

1 tbsp

sugar

1 1/2 tsp

baking powder

1 1/4 tsp

dry yeast

1/2 cup

lowfat or whole milk

Vegetable, peanut, or canola oil, for greasing and cooking