Gluten Puff In Shangha Style

Gluten Puff (生煎包)

Description:

Gluten puff is a popular Shanghainese street food that is commonly found in Shanghainese-style restaurants in the United States. It is a savory pastry made from a fermented dough that is filled with a variety of ingredients, typically pork, shrimp, or vegetables. The dough is then pan-fried until golden brown and crispy on the outside, while the inside remains soft and fluffy.

Origin and History:

Gluten puff originated in Shanghai, China, during the late 19th century. It is believed to have been created by street vendors who were looking for a way to use up leftover dough from making steamed buns. The dish quickly became popular and spread throughout Shanghai and beyond.

Ingredients:

The dough for gluten puff is made from wheat flour, water, yeast, and a small amount of salt. The filling typically consists of ground pork, shrimp, or vegetables such as cabbage, carrots, and scallions. Other common ingredients include ginger, garlic, soy sauce, and sesame oil.

Preparation:

To make gluten puff, the dough is first fermented for several hours. The filling is then prepared and added to the dough, which is then shaped into small balls. The balls are then pan-fried in a hot skillet until golden brown and crispy on the outside.

Serving:

Gluten puff is typically served hot and fresh from the pan. It is often accompanied by a dipping sauce made from soy sauce, vinegar, and chili oil.

Variations:

There are many variations of gluten puff, depending on the region and the individual vendor. Some common variations include:

Availability in the United States:

Gluten puff is widely available in Shanghainese-style restaurants in the United States. It is a popular appetizer or snack, and can also be served as a main course. Some popular restaurants that serve gluten puff include: