Recipe: Delicious Quick Xiaolongbao

Quick Xiaolongbao. Inspired by Bon Appetit's May issue featuring Xiao Long Bao and deliciously elegant Kuidaore, I decided to try making XLB for the first time. If you've never had XLB before, its one of those foods that you absolutely must try in your lifetime. Xiao long bao, the broth-filled Shanghainese steamed pork dumplings, is inarguably one of the great culinary inventions of mankind.

Xiao Long Bao: everyone who's tried them loves them, the little soup dumplings with humble origins. The brilliance of the dish is in its simplicity. It's hard to mess up Xiao Long Bao, but some chefs elevate the food to the status of art with their attention to the. You can cook Quick Xiaolongbao using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Quick Xiaolongbao

1. Prepare 100 grams of Ground pork.
2. You need 1/3 of Japanese leek.
3. Prepare 1 of Ginger juice.
4. It's 1 of Store-bought coffee jelly.
5. It's 8 of pieces Gyoza dumpling skins.
6. You need of (The list below are the ingredients that I added to the original recipe).
7. It's 1 of Salt and pepper.
8. It's 1/4 of Onion.
9. Prepare 2/3 tbsp of Chinese soup stock.
10. You need 1 tbsp of Soy sauce.
11. Prepare 1 of Oyster sauce.

Despite this dining destination being slightly out of the way, I think that this is one that I will revisit from time to time. The Xiao Long Baos that we got were poorly folded, and one of them even broke as we were lifting it up to our mouths. Ever wondered how they get soup inside dumplings? Well find out in today's episode of Wok Wednesday, where Jeremy shows us how to make dumpling pastries and.

Quick Xiaolongbao instructions

1. Chop the Japanese leek and onion finely. Add all the ingredients into a plastic bag and mix well..
2. Place a piece of gyoza skin into a bento divider cup and add an adequate amount of filling from Step 1 into it..
3. I learned that you can wrap it easily by folding the edges of the cup together. I did it however, with my hand, so they look like "gyoza" rather than xiaolongbao..
4. The TV program introduced a way to steam with a kettle if you don't own a steamer. I steamed in a pot as usual since the kettle-method seems a little dangerous..
5. If you don't have a steamer, use a pot with a lid that is slightly bigger than a flat sieve. Place a small bowl in the pot, add some water and bring it to a boil, then place the sieve with xiaolongbao dumplings on top..
6. Leave some space in between the xiaolongbao, steam them for about 5 minutes and it is done..
7. Though the TV program was not serving it with any sauce, I served mine with garlic soy sauce..

Just a quick note about Xiao Long Bao. They really have to be made fresh and steamed. I am sure you have come across Xiao Long Bao like the photo above where the skin is all wrinkly. Cut the log into small sections of similar weight. Chinese soup dumplings, sometimes also referred to as Shanghai Soup Dumplings, xiaolongbao, tang bao, or "soupy buns" (as it is hilariously translated on some menus), are a steamed dumpling consisting of a paper thin wrapper enveloping a seasoned pork filling.