Flavorful Pan-Fried Pork Buns
The origin of this dish traces back to Shanghai’s soup dumplings, evolving from street stalls and night markets into a snack with a distinct Taiwanese flavor.
There are generally two common flavors. The pork version usually features a filling made with pork hind leg meat mixed with cabbage, while the other is a purely vegetarian option made with cabbage and chives, supplemented with cellophane noodles. The buns are soft and yield a burst of savory juice when bitten into.
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