Pan-fried Buns

About this dish

The are two main kinds of pan-fried buns in Taiwan: shui jian bao and sheng jian bao. While both contain pork, vegetables, and are simultaneously steamed and pan-fried, there are some notable differences. Shui jian bao are generally larger, filled with less meat and more vegetables, and have a thicker skin. Sheng jian bao are smaller with more meat and less vegetables, and have a thinner skin topped with sesame seeds. Vegetables may include cabbage, carrots, and leeks.