Jiaozi, or Shui Jiao I think. Dumplings filled with meat and then cooked over either oil or some sort of broth. As you may know, you have to be very careful eating these because while cooking, I think that the fat from the meat gets very hot and melts inside, and you have to carefully draw the hot liquid out of a small hole bitten into the jiaozi before you chomp into the whole thing. Otherwise, you squirt either yourself or your neighbor with hot fat. Not cool.
The making of the jiaozi at the Shanghai First Food Store on Nanjing Xi Lu, which runs east of People's Park:
Here is how the jiaozi are cooked:
Prepared dumplings that were bought frozen in a supermarket. Very similar to the pierogies my mom makes:
A steamed dumpling from Dong Jia Du Lu, not far from St. Francis Xavier Catholic Church:
Amazingly, three of these things cost me only 2.40 RMB. Can anyone tell what kind of meat this is? When I was asking the lady if she had pork, beef, or chicken dumplings, she replied by saying that she had meat-filled ones but without specifying the type of meat ... "rou de" ... although I suppose that the default meat in China is pork?
I bought this from a street bakery not knowing that there was a tasty surprise inside:
1 comment:
ah-ha. clarification: shui jiao refers exclusively to jiaozi that have been boiled. so that's the second type of dumpling that you pictured. the first... i have never personally encountered, but i suspect them to be sheng jian bao, mostly because of the shape and because of the cooking method (looks like they're being jian'ed). they look amazing, whatever they are. please note the exact location where one can find them so that next time in shanghai i'm not stuck eating boring chao cai. also, in general, baozi are the types of dumplings in which you will find broth, not jiaozi.
also, your mystery meat is probably pork.
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