Hello! Hi everyone, Wesley here. Today we're diving back into our newest series dedicated to recreating everything that I ate in eight days while traveling through Taipei Taiwan, with a shot at a Taiwanese pan-fried bao known as sheng jian bao. For those new to the channel, a few weeks back we dove head first into the wonderful world of travel vlogging as I brought y'all along with me on my eight day trip traveling through Taiwan. One of my favorite bites on this trip was a bao that I had never actually come across before, which is the pan-fried sheng jian bao. A close relative to the xiao long bao soup dumpling or steamed baozi (which are more commonly found here in the states), the sheng jian bao is made from a yeasted dough not unlike a baozi is, but is then pan fried, to create a crisp, seared bottom to pair with its fluffy and soft top half.
Most commonly in Taiwan I came across these baos made in smaller dumplings (rather than larger baos, which we obviously overshot. More on this in a moment), which in turn gives it the initial appearance of a xiao long bao, but is actually quite different. So! As you might imagine, we will be drawing a lot of inspiration from both our baozi and xiao long bao recipes to create our sheng jian bao today, as well as a closer look at dumpling wrapping in general, which, as we'll demonstrate shortly, is almost always kind of a mess on the first bao. Hope you try it.
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RECIPE (written version):
www.woocancook.com/sheng-jian...
0:00 Hello Hi Everyone!
2:06 Mise En Place (dough)
3:34 Mise En Place (filling)
5:14 Mise En Place (baos)
7:01 On The Stove (fry-steam-fry)
8:15 Let's Eat!
9:28 Thanks For Watching!