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资深吃货：盘点中国各种各样的dumplings
2015-04-23 10:48
来源：沪江
作者：
Sheng Jian Bao
Sheng Jian Bao
生煎包
Sheng Jian Bao--fried soup dumplings--while a ubiquitous breakfast food or snack in Shanghai for at least the last century, live in the shadow of their far more famous steamed counterpart. This is unfortunate, because if anything. SJB are even tastier than XLB--at least when made right. Sheng Jian Bao start with a slightly thicker dough that, just like XLB, get pleated around a gelatin-rich filling. They're cooked in large, covered cast iron pans filled with just enough water to steam them through. As the water evaporates, the dumplings begin to fry on their bottom surface. You end up with a tender, steamed, juice-filled bun with a golden-brown, crisply fried bottom.
生煎包---煎制的带汤的饺子，虽然在上个世纪的上海作为快速早餐食品和小吃无处不在，但是它们仍然处在蒸包的阴影里。这是不幸的，因为如果做得好的话，生煎包比小笼包更美味可口。生煎包使用略厚的面皮加上馅料，旋转折叠包成的。它们在大的铁锅中做成，中途添加少许水。当水蒸发时，饺子的底部就开始煎了。做好的生煎包，鲜嫩柔软、饱满多汁、底部金黄酥脆，美味无比。
