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Shanghai sheng jian bao上海小杨生煎包

Shanghai sheng jian bao上海小杨生煎包

Shanghai sheng jian bao上海小杨生煎包

Fried dumpling is a native Shanghai dim sum which has a long history of more than 100 years. Fresh meat and Roupi Dong are wrapped with semi-fermented flour first, and then placed in rows on the pan to get fried. While frying, moisten the Fried dumpling with cold water for several times. Finally sprinkle with scallions and sesame and you’re done. With a thin and soft wrap, a golden-colored and crispy bottom, and delicious meat, this snack tastes best when served hot.

Fried Stuffed Buns were first served in many teahouses in old Shanghai. Special fried stuffed bun restaurants began to appear in 1930s. At present, there are hundreds of such restaurants. The stuffing is varied to include chicken, crab and shrimp.

Cooking Tips: crispy bottom, thin skin, meaty smelling. Yet fried dumpling has already got development of fried “taste”, such as, crab meat fried dumpling and chicken fried dumpling, both of them are palatable. Now many Shanghai restaurants have launched similar shanghai food which are both traditional and innovative. If you come to shanghai for joining the shanghai world expo, don’t miss the delicious and world famous shanghai food.

The juiciest–and arguably the best–sheng jian bao/生煎包 or pan-fried dumpling in Shanghai can be found at the famed 小杨生煎馆 or Yang’s Fry Dumpling.

http://www.xysjg.com/

Yang’s Fry Dumpling (Nanjing Dong Lu)

720 Nanjing Dong Lu, near Guizhou Lu

南京东路720号， 近贵州路

Yang’s Fry Dumpling (Kangding Lu)

812 Kangding Lu, near Jiaozhou Lu

康定路812号， 近胶州路

Phone:6253 5265

Yang’s Fry Dumpling (Shanxi Bei Lu)

678 Shanxi Bei Lu, near Wuding Lu

陕西北路678号， 近武定路

Phone:6272 1581

Yang’s Fry Dumpling (Huanghe Lu)

97 Huanghe Lu, near Fengyang Lu

黄河路97号， 近凤阳路

Phone:5375 1793

Yang’s Fry Dumpling (Wujiang Lu)

54-60 Wujiang Lu, near Nanjing Xi Lu

吴江路54-60号， 近南京西路

Yang’s Fry Dumpling (Changning Lu)

343 Changning Lu, near Jiangsu Lu

长宁路343号， 近江苏路

Yang’s Fry Dumpling (Zhejiang Zhong Lu)

488 Zhejiang Zhong Lu, near Niuzhuang Lu

浙江中路488号， 近牛庄路

Yang’s Fry Dumpling (Indoor Stadium)

B1/F, 580 Tianyaoqiao Lu, near Lingling Lu

天钥桥路580号B1楼， 近零陵路

Yang’s Fry Dumpling (Jinshajiang Lu)

3/F, 1685 Jinshajiang Lu, near Zhenbei Lu

金沙江路1685号3楼， 近真北路

Phone:5270 0631

Yang’s Fry Dumpling (Wanda)

2/F, 600 Handan Lu, near Songhu Lu

邯郸路600号2楼， 近淞沪路

I had the opportunity to savor this street food and Shanghai delicacy. If you haven’t had sheng jian bao, just think of them as a bigger version of Shanghai Xiao Long Bao–with juicy and savory broth inside the dumpling, topped with sesame seeds and chopped scallion–but the bottom of the sheng jian bao is pan-fried to crispy goodness. It has the soft “steamed” texture (the dumplings are first steamed and then pan-fried), meaty pork filling that oozes out the tastiest and juiciest broth, with a crunch due to the crispy bottom. They are absolutely delectable! So good…

Ingredients: 140g fine flour, 200g streaky pork, 160g pork skin, sesame, oil, refined salt, gourmet powder, butter, granulated sugar, chives, 5g yeast powder

Recipe:

125g Ground Pork meat

8g Light soy sauce

2.5 g sugar

Pinch salt

1g Chicken stock powder

5 g rice wine

3g ginger minced

15 g spring onion chopped

1 tablespoon cold water

Dough

250g all purpose flour

125 ml warm water

2.5g active dry yeast

2.5 g backing powder

1 teaspoon sugar

Pan Fry

1 tablespoon oil

1 tablespoon sesame seeds

1 stalk chopped spring onion

1/4 cup water
Scald the pork skin in boiling water. Cook it in a wok till well done (water: pork skin 1:3). Pulp the pigskin in a meat pulper. Cook the pigskin and pork skin together till pork skin becomes a paste. Let cool down into a jelly.

Remove the skin from the streaky pork and pulp the meat. Add salt, gourmet powder, sugar, water, wine, and pork skin jelly in turn and mix them well to make a filling. Add salt, water, and yeast powder to the fine flour to make dough. Make small balls of about 20g each and put 30g filling in each ball. Coat them with sesame and put them on a pan. Add some oil and water. Fry till the bottoms are golden. Dust on some chives. Remove and serve

Method

Add the soy sauce, sugar, salt, chicken powder, rice wine spring onion and ginger to the minced pork and stir.  Add 1 tablespoon of cold water into the mixture and stir in one direction till you feel the sense of elasticity.  Set aside

Dissolve sugar in the warm water, and then add the yeast.  Let stand for 10 minutes, or until mixture is frosty.  Shift the flour and backing powder into a mixing bowl, stir in the yeast mixture.  Mix well; knead the dough till smooth and elastic.  Place the dough in a greased bowl and cover with a wet towel.  Let the dough raise Roll the dough into a long roll, and divide it into 12 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 30 minutes in a warm place for and hour or until it doubles in size.

Remove the dough from the bowl, and knead it on a lightly floured surface until smooth and elastic Hide[X]  Roll the dough into a long roll, and divide it into 12 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 30 minutes.What is buzz?

Add the cooking oil to the frying pan and heat till the oil is 180C/355F hot. Place the buns in and fry till little bubbles are seen on the skin and the skin turns yellow in color. Pour in the water and spread some sesame seeds and spring onion on top and cover and cook for another 2 minutes.

• 125克 肉糜

酱料：

• 8克 生抽
• 2.5克 砂糖
• 1.5克 盐
• 1克 鸡精
• 5克 加饭酒
• 15克 葱花
• 3克 姜蓉
• 1大勺 凉水

面团：

• 250克 中筋粉
• 125毫升 温水
• 2.5克 干酵母
• 2.5克 烤粉
• 1小勺 砂糖

煎制：

• 1大勺 油
• 1大勺 芝麻粒
• 1支 葱花
• 1/4杯 水

1. 把酱油，砂糖，盐，鸡精，加饭酒和姜葱和肉糜混合搅拌均匀。加入1大勺凉水搅拌至肉糜有弹性�谩�
2. 將包子面团中的砂糖和温水混合，拌至砂糖融化，加入酵母静置10分钟。把面粉和酵母混合放到搅拌盆里。加入酵母液。揉搓面团到光滑，将面团放进一个大容器中，盖上湿毛巾，放在温暖潮湿处约1小时直到面团发酵膨胀双倍大。
3. 取出面团放到洒了面粉的工作台上，排出气体后揉搓面团至光滑，然后分成12份。把面团擀开成圆状，中心要比四周稍微后一些。放入馅料，收口捏紧包好。静置发酵30分钟。
4. 热油1大勺至180C/355F，放入包好的包子，以小火煎至底部呈金黄色，加入水，葱花和芝麻粒，煎2分钟左右至汤汁收干即可。

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Comments

• Ruby says:

  February 22, 2013 at 2:56 am

  Wonderful web site. Plenty of useful information here.
  I am sending it to a few pals ans additionally sharing in delicious.
  And certainly, thanks for your sweat!, Shanghai food is great. i love it. I miss Shanghai!