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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.