A Typical Breakfast at Shanghai Part2: Pan-fried Dumplings And Small Wontons 上海平凡的早饭：生煎馒头和小馄饨

Pan-fried dumplings are typical options for breakfast. They are made of juicy pork fillings wrapped by very thin dough skin.
Similar to buns/dumplings but instead of steam version, they are pan-fried and have a crispy and chewy wrapper.

二两生煎馒头一碗小馄饨是再平凡不过的早饭了，因为本地人把包子叫做馒头，馒头叫做白馒头，肉包子叫做肉馒头，所以生煎馒头其实就是生煎包子了。（这一串馒头打下来我快要不认识馒字了）。二两生煎一般就是4个，把小一点的包子褶子朝下煎熟，因为褶子部位一般都比较厚一点所以朝下煎出锅巴出来反而就是褶子部位最好吃。吃生煎馒头一定小心，里面肉皮冻煎熟以后的肉汁真的很烫，为了不要烫到嘴巴，所以我一般都是先点别的吃一点，等生煎稍微凉一点才吃。效馄饨是个很好的选择，因为一碗清清爽爽的小馄饨基本上都是爽口的馄饨皮，肉很少很少，喝下去是很解腻了。小杨生煎主打还是个头很大面皮比较松软的生煎，当年在吴江路风头旺得不行，现在也连锁化经营了。包装成了时尚快餐的小杨生煎少了当年街边小吃的氛围，味道还是基本保持了水准。

A serving contains 4 dumplings, pan-fried, sprinkled with spring unions and sesame seeds
经典的二两生煎

My favorite part: crispy and chewy dough skin
煎得恰到好处的褶子

It's better to use a spoon, the gravy will come out after the first bite
我比较喜欢用勺子吃，用筷子基本都会弄得比较狼狈

The screen shows how they are pan-fried, check how big the pan is and how many dumpling are fried at the same time!
电视还滚动播出人气美食的采访片子，这个栏目见证了上海多少风云餐馆

Small wontons, a good side for the dumplings
小馄饨，好像不如家门口的小店哦，我碰到好吃的小馄饨都会打包生的回家冻着随时下一碗

Rice noodles in pork bone soup
油豆腐粉丝汤，因为想喝粉丝汤了就点了一碗