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WTF Sheng Jian Bao 生煎包: Pan Fried Soup Dumplings
How do we get a burst of rich unctuous broth into every bite of a soup dumpling wrapped in a fluffy cocoon of bao dough? The secret is gelatin cubes and a dash of sodium tripolyphosphate to hold that juicy filling together. Scott and Janie walk through the steps to make homemade pan fried soup dumplings a reality… on this week’s WTF.
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About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
Comments (8)
April 20, 2022 2:50 pm
Char Siu Pork dumplings
April 20, 2022 8:56 pm
The idea was great, but not enough information on preparation of dumplings and sauce. Personally I like liver dumpling soup.
April 20, 2022 8:58 pm
I liked the idea, would of liked more information on making the dumplings and sauce.
April 21, 2022 7:33 am
My favorite is char siu pork steamed buns but pork with vegetables is a close second. We assemble the bao as a family assembly line. Always have to be careful not to eat too many so they can take some home.
April 22, 2022 10:08 am
That sounds like a wonderful time!
April 21, 2022 11:15 am
Can the sodium tripolyphosphate be used in sausage making? Not dried sausages but smoked or fresh?
April 21, 2022 1:33 pm
This is a pretty easy way to make home dumplings. My favorite dumplings are xiao long bao, but I will try this thicker dough and see what I think.
April 22, 2022 10:15 am
Let us know!