{"id":15272,"date":"2023-04-11T02:35:32","date_gmt":"2023-04-11T01:35:32","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/04\/11\/two-colored-pan-fried-pork-buns\/"},"modified":"2024-07-21T21:59:19","modified_gmt":"2024-07-21T13:59:19","slug":"sheng-jian-boa-chinesische-dumplings","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2023\/04\/11\/sheng-jian-boa-chinesische-dumplings\/","title":{"rendered":"Chinese Dumplings – Sheng Jian Boa"},"content":{"rendered":"\r\n
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Chinese Dumplings – Sheng Jian Boa<\/h3>\r\n
Pane-Bistecca<\/div>\r\n<\/div>\r\n
Sheng Jian Boa \u2013 Chinese Dumplings, are different from Potstickers<\/a>. Their wrappers are made with a yeast dough and that is why they grow when you cook them. They are also not like the Char Siu Boa, or Gua Bao<\/a>, but very similar. Mine are two-colored, because I wanted to serve up several dumplings and they shouldn’t just differ in shape.

Sheng Jian Bao means raw, fried buns from Shanghai. Raw here means that they are not steamed, before frying, but fried and crisped and only steamed at the end. This allows the dough to grow. In Shanghai, these dumplings are served for breakfast.

This recipe takes part in the Culinary World travel from Volkermampft<\/a> which is looking for dumplings from all over the world in April.<\/div>\r\n
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Prep time<\/div>\r\n
1 h<\/div>\r\n<\/div>\r\n<\/div>\r\n
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Rest time<\/div>\r\n
1 h 25 min<\/div>\r\n<\/div>\r\n<\/div>\r\n
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Cooking time<\/div>\r\n
15 min<\/div>\r\n<\/div>\r\n<\/div>\r\n
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Portions<\/div>\r\n
25<\/div>\r\n<\/div>\r\n<\/div>\r\n
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Total time<\/div>\r\n
2 h 40 min<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
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Ingredients<\/h4>\r\n

For the Ginger Water:<\/h4>\r\n