Shanghai Soup Dumplings

Instructions

1. 1

   **Dough Preparation**:

2. 2

   - Dissolve yeast, sugar, and baking powder in warm water.

3. 3

   - Mix the yeast water with flour until a sticky dough forms.

4. 4

   - Let the dough ferment until it doubles in size, about 1 hour.

5. 5

6. 6

   **Filling Preparation**:

7. 7

   - Finely chop or grind the pork.

8. 8

   - Mix green onion and ginger powder into the pork.

9. 9

   - Divide the pork into two halves; cook one half with all seasonings (sweet bean sauce, light soy sauce, dark soy sauce, oyster sauce, cooking wine, white pepper powder, Sichuan pepper powder) until fully cooked.

10. 10

    - Mix the cooked and raw pork together, ensuring the cooked pork is slightly saltier.

11. 11

12. 12

    **Assembling Dumplings**:

13. 13

    - Deflate the fermented dough and divide into small portions.

14. 14

    - Flatten each portion into a disc, add filling, and seal into dumplings.

15. 15

    - Let the dumplings rest for 5-10 minutes before steaming.

16. 16

17. 17

    **Steaming**:

18. 18

    - Steam the dumplings on high heat for 15 minutes, then let them sit for 5 minutes before serving.

19. 19

20. 20

    **Storage**:

21. 21

    - To store, let the dumplings cool and dry upside down to prevent sogginess. Freeze for later use; reheat by steaming directly from frozen.