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Line 2:
Line 2: − + − *** 2 cups water, 2 tbsp chicken bullion, 1/6 cup wine, 1/6 cup cold water, 2 packets of Knox gelatin.+ − + − + − + + + + + + + + +
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* Substitutions:
* Substitutions:
** Dry Sherry instead of Shaoxing wine.
** Dry Sherry instead of Shaoxing wine.
** Knox gelatin with chicken bullion boiled for 30 minutes with a pork shoulder bone instead of homemade aspic, other ingredients of aspic unchanged.
** 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.
** 80% lean store-bought ground pork.
* 2021 notes:
* 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.
** 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.
* 2024 notes:
** 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.
** Could really use one of those little wooden tapered rolling pins
* 2025 notes:
** 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.
** 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.
** Can't use a larger pan than our small cast iron because the burners are not wide enough.