Trying to perfect a dough the way you want is tough but I think it only gets better from here. Sheng Jian Bao translate to pan frying the baos from a raw state. Growing up eating dim sum is something I am so grateful for. But my first time traveling to Beijing back in 2014 with my mom this was one of the first things we ordered there. Exhausted from jet lag & of course always hungry, we needed comfort food in our lives. The 4 star hotel we stayed at had pork filled baos that were fluffy, crisp on the bottom; best way to start off the trip. From then on I can’t stop thinking about them.
I’ve been testing numerous dough recipes and finally one to call my own. Here’s my version and so much more to come.