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You can easily make a meal out of Shanghai’s fried dumplings. Little joints around the city typically whip up to two types of pan-fried pork dumplings in their large, shallow woks. The first is the guotie or pot sticker, a classic pork dumpling with a crunchy crust giving way to succulent, juices on the inside. The second temptation is sheng jian bao, a bigger, rounder dumpling with a bready wrapper that is crispy on bottom and pillowy on top. Yang’s Stir Fried dumpling made a successful chain out the sheng jian bao.

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Sheng jian Bao and Guotie

You can easily make a meal out of Shanghai’s fried dumplings. Little joints around the city typically whip up to two types of pan-fried pork dumplings in their large, shallow woks. The first is the guotie or pot sticker, a classic pork dumpling with a crunchy crust giving way to succulent, juices on the inside. The second temptation is sheng jian bao, a bigger, rounder dumpling with a bready wrapper that is crispy on bottom and pillowy on top. Yang’s Stir Fried dumpling made a successful chain out the sheng jian bao.