Pork-stuffed fried dough (Yòu miàn jīn sāi ròu) from My Shanghai: Recipes and Stories from a City on the Water (page 122) by Betty Liu

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Notes about this recipe

  • chawkins on December 28, 2024

    Quite tasty with interesting texture. After braising, the fried dough puffs became soft and slippery. My ground pork were super lean, so the meatballs were not as soft as I would like, but they were tasty nonetheless. it was a labor intensive dish though. I used commercial fried dough puffs, there were 13 in a package, so I made half a recipe. Sorry about the messy dish in the picture, I forgot to take a photo until halfway thru the meal.

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