Jon grew up making dumplings exactly this way — huge batches, straight to the freezer.
But here's the thing — the best dumplings still aren't available in your freezer aisle. Sheng Jian Bao (pan-fried soup dumplings) combine everything great about potstickers with everything great about soup dumplings. They're hot, crispy, soupy, and delicious.
Together with Max, a Culinary Institute of America-trained chef, we're on a mission to bring the most delicious dumplings to your freezer — and make a hot chili oil you'll want to put on everything.