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Happy Dumplings' food stand can be found at the Stonestown and Diablo Walnut Creek farmer's markets and at Fort Mason Off the Grid. They sell a few varieties of Shandong Pan Fried Dumplings including pork and cabbage, chicken and cilantro, and a vegetarian. The skins rise and get browned in the pan and the dough is less bready than a bao zi and less slick than a potsticker. Compared to a Shanghai pan-fried bun/dumpling (Sheng Jian Bao), the insides have vegetable matter and the outsides are browned but not burned.
I was really, er, happy with the ones I got at Stonestown. Do any of the brick and mortar Shandong restaurants make these, and if so, what do they call them? Happy dumplings lists them as jian bao (煎包).
They used to sell them at a restaurant in the Tenderloin:
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