This year’s most sought after and instagrammed street food is set to be the pan-fried soup dumpling. Foodies have been seeking out xiao long bao, smaller soup dumplings, in Chinatown for years – but their bigger, more rustic sibling is set to steal the show this year – the sheng jian bao.
Dumpling Shack has been churning them out every Saturday at the Schoolyard Market, just off Broadway Market in East London for some time now – if you’re ever in the area, I urge you to order as many as you can carry.
The delivery of the soup can be tricky. Some people stick a little bit of jelly stock on top of the filling, but this can make them a little tricky to shape when pleating – the stock just wants to escape! Instead, chop the jelly up finely, and stir it through the filling, so that as the dumplings cook, the jelly melts through with the filling juices and pools at the bottom. They’re also a lot easier to pleat. These are difficult beasts to master, but we’ve taken out all the trial and tribulation for you. In fact, we’re very happy with our dumplings, and you will be too.