Pan-Fried Steamed Bun
Pan-fried steamed buns are dough stuffed with minced meat and cabbage. It is steamed in a pan and is a mixture of Chinese and Taiwanese delicacies.
Where is it from?
It is said to be brought to Taiwan by Mainlanders after the Second World War. Some people think it is the same as Chinese pan-fried steamed buns, but in fact they are different in four ways. First, Chinese pan-fried steamed buns are stuffed with meat only while pan-fried steamed buns add scallops and cabbage. Second, Chinese pan-fried steamed buns are bigger than pan-fried steamed buns. Third, Chinese pan- fried steamed buns are sprinkled with black and white sesame on the top but pan-fried steamed buns have no sesame at all. Finally, Chinese pan-fried steamed buns are a local food in Shanghai and Soochow while pan-fried steamed buns are popular in Taiwan.
How do you prepare it?
The cooking method of pan-fried steamed buns is similar to that of xiao long bao’s. The bun is made by several fillings blended with pepper, soy sauce, sugar, minced pork and chopped green onions in a skin of dough. It is then put in a pan and steamed until the skin becomes translucent.
Where do you buy it?
Pan-fried steamed bun can be bought at night markets all over Taiwan.
水煎包
台灣的水煎包是在二次大戰後由外省人帶入並演變為在地小吃。有些人以為它就是生煎包，但其實生煎包與水煎包有四個地方不同。有別於生煎包的純肉餡，水煎包另外加入了干貝、高麗菜等食材；生煎包較大顆，而水煎包較小顆；生煎包皮較薄、上面有灑黑芝麻與白芝麻、比較像包子，水煎包皮則較厚且並沒有灑上芝麻；生煎包是中國上海、蘇州等地的傳統小吃，而水煎包則流行於台灣。
水煎包的做法和小籠包類似，將胡椒粉、醬油、糖、絞肉、蔥花拌勻做為內餡，取適量的內餡包在壓平的麵粉皮上，再放入平底鍋，淋上麵粉水、蓋上鍋蓋，以中小火將麵粉水收乾即可。
水煎包是台灣夜市常見的小吃。
參考資料來源:
譯起吃小吃 Eat Guess Fun 