I had lost myself.
It took me some time to realise this absolute truth. That gnawing feeling inside. That feeling of incompleteness. That feeling of life being not enough.
What was I looking for? Where was I going? What am I doing?
It’s time like these where I make the pilgrimage back home.
Home to Hong Kong. Back to the delirium of hustle and bustle, the delicious over crowding, the ever changing city.
Every time I come back here. It looks and feels different.
But every time, the first bite of these Sheng Jian Bao aka Shanghai Pan-Fried Dumplings sends me right back. I’m home.
For the initiated, these are similar to those Xiao Long Bao dumplings you typically find during Dim Sum.
Think those wafer-thin dumpling skin filled with pork and gelatin that melts as soon as it is cooked, so it bursts as soon as you bite into it. Releasing that ethereal feeling of happiness. The difference with Sheng Jian Bao, is the dumpling dough is thicker, and they are pan-fried. Making them pockets of soupy goodness that are also slightly crispy on the bottom with soft tops.
WARNING: proceed with caution as the filling can be extremely hot.
I got mine at Cheung Hing Kee Shanghai Pan-fried Buns
Although these buns may not be considered “dumplings” in the traditional soupy sense, we couldn’t help but include them in our list. The freshly pan-fried pockets of goodness are slightly crispy on the bottom with soft tops – but what makes them special is the juicy inside. Proceed with caution, because the filling is extremely hot!
So maybe you should practise picking them up like so….