These sheng jian bao were like xiao long bao (XLB) (soup- and meat-filled 
dumplings with a noodle wrap) but fried on one side.  There were tons of 
milky broth inside these dumplings--more than in many XLBs I've had, 
which are known as the soup-filled dumplings--, though the broth was too 
rich and fatty for my liking.  <br /> These sheng jian bao are nothing 
like the ones <a target=_blank 
href="http://mpearson.blogspot.com/2009/05/new-york-city-march-2009.html#nan_shiang_dumpling_house">I 
get from Flushing</a>.  Those, while also slightly fried, have more of a 
bready wrapper and a relatively little bit of liquid inside.