XLB lovers take note of your new pal, SJB.
You'll begin the sheng jian bao by making the filling. Just like with any pork dumpling, if you want it to be juicy, you need fatty pork. One of the best cuts for that is pork belly.
I make it by combining all-purpose flour with baking powder, cornstarch, yeast, sugar, and salt, then mixing in warm milk....cut those sections into smaller portions...One of the problems I find here in the U.S. when eating sheng jian bao is the dough tends to be too thick, too doughy, and the dumplings too big. Sheng jian bao are not supposed to be as delicate as soup dumplings, but they also aren't meant to be twice as big and thick.
Even if you're not great at wrapping dumplings, do give it a try. If you're not happy with the results, you can always flip the dumpling over and pan-fry it seam-side down.
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