Shanghai Dishes: Recipes and Culinary Delights

Shanghai, the vibrant metropolis of China, is renowned for its diverse and delectable cuisine. The city's culinary traditions reflect a blend of local ingredients and international influences, creating a unique gastronomic experience. This article delves into some of the most popular and iconic dishes from Shanghai, providing detailed recipes and tips for making these dishes at home. Whether you are an experienced cook or a beginner, you'll find these recipes both accessible and rewarding. We will explore dishes like Xiaolongbao, Shengjianbao, and more, showcasing the rich flavors and techniques that define Shanghai's culinary heritage.

Xiaolongbao (Soup Dumplings)

Xiaolongbao, also known as soup dumplings, are perhaps the most famous dish associated with Shanghai. These delicate dumplings are filled with a savory pork mixture and a rich, gelatinous broth that turns into soup when steamed. Here’s how to make them:

Ingredients:

• Dough:

  • 2 cups all-purpose flour
  • 1 cup hot water

• Filling:

  • 1 pound ground pork (preferably with a bit of fat)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon ginger, finely grated
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup chicken stock (cooled)
  • 1/4 cup unflavored gelatin (to make the broth gel)

Instructions:

1. Prepare the Dough:

   • In a large bowl, gradually add hot water to the flour, stirring continuously until a rough dough forms. Knead the dough for about 5-10 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.

2. Prepare the Broth:

   • Heat chicken stock until it is hot but not boiling. Dissolve gelatin in the hot chicken stock, then let it cool until it sets into a jelly-like consistency.

3. Prepare the Filling:

   • Mix ground pork, soy sauce, rice wine, ginger, sugar, salt, and white pepper in a bowl until well combined. Cut the set gelatin into small pieces and mix it into the pork mixture.

4. Assemble the Dumplings:

   • Roll out the dough on a floured surface into a thin sheet. Cut out circles of dough about 3 inches in diameter. Place a spoonful of filling in the center of each circle. Pleat the edges of the dough around the filling and pinch them together at the top to seal.

5. Steam the Dumplings:

   • Place the dumplings on parchment paper or a lightly greased steaming rack. Steam over boiling water for about 8-10 minutes, until the dough is translucent and the filling is cooked through.

Shengjianbao (Pan-Fried Pork Buns)

Shengjianbao, or pan-fried pork buns, are another staple of Shanghai cuisine. These buns are crispy on the bottom and soft on top, with a juicy pork filling.

Ingredients:

• Dough:

  • 2 cups all-purpose flour
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 tablespoon active dry yeast

• Filling:

  • 1 pound ground pork
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 green onions, finely chopped
  • 1 tablespoon sesame oil

• For Cooking:

  • 2 tablespoons vegetable oil
  • 1/2 cup water

Instructions:

1. Prepare the Dough:

   • In a small bowl, dissolve sugar in warm water and add yeast. Let it sit for about 5 minutes until frothy. In a large bowl, combine flour and the yeast mixture. Knead into a smooth dough. Cover and let rise for about 1 hour, or until doubled in size.

2. Prepare the Filling:

   • Mix ground pork with soy sauce, rice wine, sugar, salt, white pepper, green onions, and sesame oil until well combined.

3. Assemble the Buns:

   • Punch down the dough and divide it into small pieces. Roll each piece into a circle about 3 inches in diameter. Place a spoonful of filling in the center and fold the dough around the filling, pinching the top to seal.

4. Cook the Buns:

   • Heat vegetable oil in a skillet over medium heat. Place the buns in the skillet, flat side down, and cook until the bottoms are golden brown. Add water to the skillet, cover with a lid, and steam the buns for about 10 minutes until cooked through.

Shanghai-style Braised Pork Belly (Hong Shao Rou)

Hong Shao Rou, or Shanghai-style braised pork belly, is a rich and savory dish characterized by its glossy red color and tender meat. The key to this dish is a long, slow braising process that infuses the pork belly with a deep, caramelized flavor.

Ingredients:

• 1 pound pork belly, cut into 1-inch cubes
• 3 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons sugar
• 1 tablespoon rice wine
• 1 cup water
• 2 star anise
• 1 cinnamon stick
• 3 slices ginger
• 2 cloves garlic, smashed
• 2 green onions, chopped

Instructions:

1. Blanch the Pork:

   • In a pot of boiling water, blanch the pork belly pieces for about 5 minutes to remove impurities. Drain and set aside.

2. Caramelize the Sugar:

   • In a heavy-bottomed pot, heat sugar over medium heat until it turns into a caramel. Be careful not to burn it.

3. Braise the Pork:

   • Add the blanched pork belly to the caramelized sugar and stir to coat. Add soy sauces, rice wine, water, star anise, cinnamon stick, ginger, garlic, and green onions. Bring to a boil.

4. Simmer:

   • Reduce heat to low, cover, and simmer for about 1.5 to 2 hours until the pork is tender and the sauce is thick and glossy.

Shanghai Fried Noodles (Shanghainese Chow Mein)

Shanghai Fried Noodles are a popular street food in Shanghai, known for their savory and slightly sweet flavor. These noodles are stir-fried with a variety of vegetables and often include pork or beef.

Ingredients:

• 8 ounces fresh Shanghai noodles or other fresh egg noodles
• 2 tablespoons vegetable oil
• 1/2 pound pork tenderloin, thinly sliced (or beef)
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 cups cabbage, shredded
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1/2 cup chicken or vegetable broth
• 2 green onions, chopped

Instructions:

1. Cook the Noodles:

   • Cook the noodles according to package instructions. Drain and set aside.

2. Stir-fry the Pork:

   • Heat vegetable oil in a wok or large skillet over high heat. Add pork and stir-fry until browned. Remove from the pan and set aside.

3. Stir-fry the Vegetables:

   • In the same pan, add garlic and stir-fry for about 30 seconds. Add bell pepper, carrot, and cabbage, and stir-fry until vegetables are just tender.

4. Combine and Serve:

   • Return the pork to the pan, add noodles, soy sauce, oyster sauce, sugar, and broth. Toss everything together until well combined and heated through. Garnish with green onions before serving.

Conclusion

Shanghai cuisine offers a delightful array of dishes, each with its own unique flavors and textures. From the delicate soup dumplings to the crispy pan-fried buns and the rich braised pork belly, these recipes showcase the best of Shanghai’s culinary traditions. By following these detailed recipes, you can bring a taste of Shanghai into your kitchen and enjoy a memorable meal with family and friends. Happy cooking!