Shanghai Pan-Fried Soup Buns
Crispy-bottomed dumplings filled with seasoned pork and a savory aspic that melts into soup as you bite. A showstopper dim sum classic made at home with simple pantry ingredients.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- ½ lb ground pork
- ¼ cup chicken or pork broth
- 2 tbsp (or 1 sheet) pork skin or gelatin sheet
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp ginger, minced
- 2 tbsp scallions, minced
- 16 wrappers round dumpling wrappers (Shanghai style)
- 2 tbsp neutral oil
- ½ cup water
Instructions
- 1
Heat broth in a small saucepan over medium until steaming, ~2 minutes.
- 2
Stir pork skin (or gelatin sheet) into the hot broth until completely dissolved.
- 3
Pour the mixture into a shallow dish and refrigerate until set and jiggly, ~15 minutes.
- 4
Combine ground pork, soy sauce, sesame oil, ginger, and scallions in a bowl.
- 5
Cut the set aspic into small cubes (about 1/2-inch) and fold into the pork mixture.
- 6
Place 1 tbsp filling in the center of each wrapper. Gather edges and twist to seal.
- 7
Heat oil in a 12-inch nonstick skillet over medium-high until shimmering, ~60 seconds.
- 8
Arrange buns flat-side down in the skillet. Do not move them — let them sear until golden brown, ~3 minutes.
- 9
Add water to the skillet (it will steam violently). Cover immediately and reduce heat to medium.
- 10
Steam covered until the water is mostly absorbed and buns are tender, ~8 minutes.
- 11
Uncover, increase heat to medium-high, and cook until water evaporates and bottoms are crispy again, ~2 minutes.
- 12
Transfer to a serving plate. Serve immediately with soy sauce or black vinegar for dipping.
Tools you’ll need
- small saucepan
- shallow dish
- large bowl
- 12-inch nonstick skillet with lid
- knife and cutting board
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