We purchased 4 different items to try, these pan fried baos were one of our family's favorite dishes! No pics, we devoured them to quickly!!!!
We love these plump little balls of yumminess! It's our absolute favorite besides the shrimp XLB. The flavoring is just right, and once we finally figured out how to cook these fully as we kept messing up for some reason, always coming out raw still, blood oozing, or burning them etc - even with the helpful videos. Finally, just lowered the heat a bit and longer - came out great today - moist inside with a great crust bottom! Yah! Full tummies now! Can't wait to get next order of these!
First time trying the pan fried baos. I never bought them before because I thought it would be too cumbersome to heat up, but that’s not the case at all. The directions are very easy to follow and the baos are delicious! I love the crispy bottom and the juicy pork inside. My kids loved it too. Will definitely buy again.
On a side note, I love Yummi Dumpling’s customer service. I had picked up my order and noticed incorrect items; they refunded me right away. Days later, I noticed another mistake on my order, contacted Kyle and he was very responsive and refunded me again. Wonderful service!
I don't recall seeing these anywhere in California before, but when I was in China a long time ago I had these for breakfast most days. We cook them using the potsticker method - no pre-steam, just a minute in a hot pan, add water, steam with the lid on for a few minutes, and let them crisp up. Delicious results!
The bottom of the bun ends up thin and crispy and the farther up you go, the lighter and more risen the rest of the dough gets. The meat is well textured, flavourful, and juicy although not soupy. I think the dough absorbs most/all of the soup. the sesame seeds on the bottom are a brilliant touch.
My only complaint is that the top, where the dough is all pinched together, is too doughy for our tastes.
My mom is super critical of food so you know it’s good when she approves . Well she loves these pan fried buns . The skin isn’t too doughy and filling is juicy. I think she may have just steamed them and didn’t do the pan fried part and still loved them. I did mine pan fried too. I had to give up most of mine to her because she loves them so much . Not surprised everyone I introduce YD to loves their products . So glad they come to Bay Area regularly now :)
Added photos now - This has to be the family's favorite. Initially we tried making it the way we normally would for potstickers - didn't quite get the texture of the outside right. Then, we followed the directions - steam then pan fried, for some reason, still wasn't getting it right, but needless to say, we still ate it all. Flavor profile is the best we've had in a while. And, trust me, we've tried everyone place in SF to find this kind of bao. One place 'had' it, then the owners changed (on Taraval), and so did the bao! If you had one with the pickles inside - that would put it over the top, can you guys try 2 flavors of this bao? Like you do with all the others? These need to be in packs of 50 as well! :) Love it!
My family loves these buns. Juicy pork on the inside and the crispy pan-fried bottoms are so delicious!
yummpy. I strongly recommend.
I won't have order Shengjian Bao at restaurants any more now that I can make this at home and taste the same. Very easy and tasty!
We like these very much, especially when the outside gets just the right amount of crisp!