On this fine Saturday morning we decided to try to make the Shanghai specialty that are Shengjian Bao (生煎包) also known as pan-fried dumplings; they are similar to regular dumplings but bigger and have a different method of cooking.
They are at first pan-fried, then after a few minutes a bowl of water is poured into the pan and they are quickly covered so that they are steamed. The bottom is crispy while the top is soft. Usually they are eaten with vinegar so that it cuts through the oil bringing balance to the dish.
They are very popular in China and Taiwan and can be found among street vendors as well as restaurants. The most famous restaurant in Shanghai has to be the chain Xiaoyang Shengjian (小杨生煎); they are spread throughout the city and long lines of people queuing can be found during breakfast and lunch hours.
We were quite happy how they turned out as it was only our first attempt. Cannot wait to see how will improve next time!