My most recent order at Panda Dumpling in San Carlos had the exterior I’d been looking for, but an interior that was vastly different (though not bad). The dough had a steamed/fried on one side texture and was not burnt nor undercooked/not expanded enough (many end up too dense in the dough).
There wasn’t any soup to speak of, and the filling was like some sort of 1970’s potsticker–it contained ground pork, napa cabbage, and I’m pretty sure water chestnuts and perhaps other elements for crunch. I actually liked the taste, but if you’re seeking current trenz in sheng jian bao, this is not your place.
I had ordered for takeout and the sheng jian bao were placed in the plastic tray seconds before the handover to me.
