Ingredients
- Wheat dough
- Pork filling with stock gelatin
- Scallion
- Sesame
- Oil for the pan
How it is cooked
- The buns are arranged in a shallow pan, often pleated side down in some shops and up in others.
- They fry until the base is crisp, then a little water is added and the pan is covered so the top steams.
- Sesame and scallion go on at the end.
- Eat them hot. The broth is the same hazard as a soup dumpling.
Taste
Crisp, salty, and juicy. Less delicate than xiaolongbao, which is the point at lunch.
Possible allergens
- Wheat in the noodles or wrappers, and often in soy sauce.
- Sesame oil or sesame paste.
- Soy sauce, which in China is often brewed with wheat.
- Pork.
- A shared wok or a house chili oil can add peanut, sesame, or shellfish even when the recipe does not.