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The Secret of Pan Fried Soup Dumplings

April 19, 2022Cole Whitney
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Beef Gelatin 250 BloomInstaferm GoldSodium Tripolyphosphate


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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.

Recipe Link:

  • Sheng Jian Bao 生煎包 (Pan Fried Soup Dumplings)

Product Links:

  • Beef Gelatin 250 Bloom
  • Instaferm Gold
  • Sodium Tripolyphosphate

References and Other Links you Might Like!

  • WTF – Gelatin
  • WTF – Instaferm
  • WTF – Sodium Tripolyphosphate

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.

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Comments (8)

Brandon Balin

April 20, 2022 2:50 pm

Char Siu Pork dumplings

Michael Mallow

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.

Michael Mallow

April 20, 2022 8:58 pm

I liked the idea, would of liked more information on making the dumplings and sauce.

William Oconnell

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.

Janie Wang

April 22, 2022 10:08 am

That sounds like a wonderful time!

Clarissa

April 21, 2022 11:15 am

Can the sodium tripolyphosphate be used in sausage making? Not dried sausages but smoked or fresh?

Dereck

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.

Janie Wang

April 22, 2022 10:15 am

Let us know!

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