Pan-fried Soup Dumplings
Pan-fried xiaolongbao is one of the representative dim sum dishes of the Chinese-speaking world, originating from the shengjianbao of the Shanghai region in China. It is a wheat-based snack. Unlike the typical xiaolongbao, which are steamed, pan-fried xiaolongbao are cooked on an iron pan, giving the surface a crispy texture and making the soup-filled interior a distinctive feature. Today, they are enjoyed not only in mainland China but also in Taiwan, Southeast Asia, and various Chinese communities worldwide, with diverse variations having developed through migration and cultural exchange. This article describes the pan-fried xiaolongbao served at ""Paidui Shuijianbao"" in Taipei, Taiwan, focusing on its preparation methods, ingredients, and regional characteristics.
- Taste Rating
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- Price
- 16 New Taiwan Dollar
- Meal Date
- 5/5/2023
- Food Travel Log
- Exploring Taiwan's equivalent of Akihabara, I was surprised when a shopkeeper asked if I was Japanese. He had studied in Osaka and spoke fluent Japanese. I decided to try the pan-fried soup dumplings, which were filled with plenty of chives, shrimp vermicelli, and tofu. Delicious and hearty, I didn't bother with a formal taste review. 😎
AI Gourmet Analysis
Overview of Shengjian Bao (Pan-fried Soup Dumplings)
Shengjian bao (Chinese: 生煎包, Pinyin: shēng jiān bāo) is a type of dim sum within Chinese cuisine, and is especially considered a traditional street food originating from Shanghai. While the classic xiaolongbao is typically prepared by steaming, shengjian bao is a variation with its bottom pan-fried, adding a fragrant aroma and a unique texture. This article provides a detailed look at the shengjian bao served at "Pai Dui Shui Jian Bao" in Taipei, Taiwan, discussing its characteristics, history, regional differences, and typical fillings.
Characteristics and Cooking Method
Though shengjian bao may resemble dumplings or steamed buns in appearance, its thick dough gives it a chewy texture, and its interior boasts abundant juicy soup along with a variety of fillings, including meat and vegetables—a defining feature. Generally, the usual preparation method involves carefully wrapping the fillings in dough before cooking, pan-frying the bottoms perfectly on a heated pan or hot plate, and then adding a small amount of water and covering it, steaming and frying the buns at the same time. This two-step process results in a harmonious combination of crisp, chewy, and juicy textures.
Development of Shengjian Bao in Taiwan
Shengjian bao also enjoys high popularity in Taiwan and can be found abundantly at night markets and street food stalls throughout the country. In urban areas such as Taipei, there are a wide variety of styles ranging from authentic Shanghai preparations preserving traditional techniques, to new variations incorporating local ingredients and unique ideas. Shops like "Pai Dui Shui Jian Bao" offer numerous healthy and filling combinations, featuring ingredients such as chives, cabbage, pork, glass noodles, shrimp, and tofu—characteristics that mark today’s shengjian bao in Taiwan.
Typical Fillings and Nutritional Value
| Main Filling | Features / Nutritional Content |
|---|---|
| Pork | Rich in protein and fat. The main component for a juicy texture and umami flavor. |
| Cabbage | Crispy texture, rich in vitamin C. Also provides dietary fiber. |
| Chives | Distinctive aroma and flavor; contains health-promoting components such as allicin. |
| Glass noodles | Low in calories and healthy. Adds a unique texture. |
| Shrimp / Tofu | Serve as sources of protein and add layered umami flavors. |
Role in Food Culture
Shengjian bao constitutes an essential part of the dim sum culture among Chinese communities across East and Southeast Asia. In Taiwan, it is enjoyed as breakfast, lunch, or even as a light snack, with its easy-to-eat, handheld nature making it popular for busy urban dwellers. While shengjian bao can be prepared as a home-cooked dish, it is also widely offered in a variety of shops, from established traditional restaurants to contemporary street stalls.
Conclusion
Shengjian bao is a popular Asian street food, featuring thick, chewy wrappers filled with meat, vegetables, and savory soup, complemented by a fragrant pan-fried bottom. As the dish spread from its birthplace in Shanghai to various parts of Taiwan, it evolved into unique local variations that blend in regional ingredients and flavors. At "Pai Dui Shui Jian Bao" in Taipei, the diversity of fillings and the delightful combination of textures continue to captivate food enthusiasts and tourists alike.