Golden and crispy mornings in Shanghai: pan-fried buns, the undisputed kings of potstickers!
As the first rays of sunlight illuminate the streets of Shanghai, a unique aroma fills the air—the call of pan-fried buns . A staple on Shanghai's breakfast tables, pan-fried buns, with their golden, crispy bottom, soft, white dough, and juicy, flavorful filling , have conquered the taste buds of countless diners.
The history of pan-fried buns can be traced back to the early 20th century. Originally a dim sum dish in teahouses, they gradually evolved into a street food. The biggest difference between them and xiaolongbao (soup dumplings) lies in their cooking method : pan-fried buns are pan-fried in a flat-bottomed pan, resulting in a crispy, fragrant bottom, while the dough becomes soft and delicious after absorbing the broth. Sprinkling them with scallions and sesame seeds further enhances their enticing aroma.
Enjoying pan-fried buns also requires skill. Take a bite while they're hot, first sucking out the piping hot meat juices —be careful not to burn your mouth, but the deliciousness is absolutely worth it. Next, savor the crispy, caramelized bottom contrasting with the soft, chewy dough on top, and then bite into the generous meat filling. The multiple textures intertwine in your mouth, leaving you wanting more.
Recommended restaurants:
- Xiao Yang Shengjian (multiple branches) : a synonym for Shanghai shengjian, famous for its large size, abundant soup, crispy bottom and fresh filling, making it the best choice to experience the charm of shengjian.
- Da Hu Chun (multiple branches) : A time-honored pan-fried dumpling shop, known for its "clear broth pan-fried dumplings". The broth is relatively less, but the meat filling is more substantial and the taste is pure.
Whether paired with a bowl of curry beef soup or a cup of soy milk, pan-fried buns can add a touch of authentic local flavor to your Shanghai trip. When you come to Shanghai, don't forget to start your day with a steaming hot plate of pan-fried buns!