Xiao long bao, Shanghai-style soup dumplings, have become legendary for good reason, but so far their doughier pan-fried cousins called sheng jian bao remain much less well-known here in the States. If you love XLB, you need to try sheng jian bao. Here's how to make them, from the flavorful pork filling to the dough wrapper and combo pan-frying and steaming method.
'bun' on Serious Eats
Pan-fried buns are a common snack in Taiwan. Similar to pan-fried dumplings, they're crisped until golden on the bottom, yet steamed through so that the filling cooks along with the noodlelike dough.
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