Changes

** Stir in 2 gelatin packets to 3 cups cold water, heat to a boil once dissolved, then add chicken bullion cubes according to the recipe on the box, 1 green onion, 2 Tbsp wine, a few ginger slices (or ginger paste).

** Stir in 2 gelatin packets to 3 cups cold water, heat to a boil once dissolved, then add chicken bullion cubes according to the recipe on the box, 1 green onion, 2 Tbsp wine, a few ginger slices (or ginger paste).

** 70% lean store-bought ground pork.

** 70% lean store-bought ground pork.

* Notes:

* 2021 notes:

** Had about a 50% success rate at wrapping tightly the first time, second time was a total bust, third time was about 90% successful. Hand kneaded the dough for the full amount of time and carefully weighed out 30 equally sized balls of dough, maybe that's part of the reason.

** Had about a 50% success rate at wrapping tightly the first time, second time was a total bust, third time was about 90% successful. Hand kneaded the dough for the full amount of time and carefully weighed out 30 equally sized balls of dough, maybe that's part of the reason.

** Hard to tell when they are browned on the bottom.

** Hard to tell when they are browned on the bottom.

** Ultimately, really delicious though, pretty dang close to spot on.

** Ultimately, really delicious though, pretty dang close to spot on.

** Cooking time is 25 minutes once they are all wrapped and ready to go.

** Cooking time is 25-30 minutes once they are all wrapped and ready to go.

** Consistently have too much filling for how much dough I end up with, maybe because I'm underfilling them. Could 2x the dough and leave the filling ratio unchanged. Alternatively, could use left-over filling for 肉包 and 小笼包.

** Consistently have too much filling for how much dough I end up with, maybe because I'm underfilling them. Could 2x the dough and leave the filling ratio unchanged. Alternatively, could use left-over filling for 肉包 and 小笼包.

** Could really use one of those little wooden tapered rolling pins

** Could really use one of those little wooden tapered rolling pins

** Mix and measure ingredients the night before. Filling and dough both take longer to bring together than you would expect.

** Mix and measure ingredients the night before. Filling and dough both take longer to bring together than you would expect.

** Aspic makes about 20% more than you need.

** Aspic makes about 20% more than you need.

** In 2025 I doubled the recipe and tripled the dough recipe. We had 18 people over, and made 52 SJB, but with tons of leftover filling and dough.

** In 2025 I doubled the recipe and tripled the dough recipe. We had 18 people over, and made 52 SJB, but with tons of leftover filling and dough.