Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, quick xiaolongbao. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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. Xiaolong bao, xiao long bao, soup dumplings, xiaolong mantou, XLB.
Quick Xiaolongbao is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Quick Xiaolongbao is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook quick xiaolongbao using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Quick Xiaolongbao:
- Get 100 grams Ground pork
- Get 1/3 Japanese leek
- Make ready 1 Ginger juice
- Take 1 Store-bought coffee jelly
- Prepare 8 pieces Gyoza dumpling skins
- Prepare (The list below are the ingredients that I added to the original recipe)
- Make ready 1 Salt and pepper
- Make ready 1/4 Onion
- Take 2/3 tbsp Chinese soup stock
- Make ready 1 tbsp Soy sauce
- Take 1 Oyster sauce
It has a delicate skin with the savory meat filling and a high umami soup holding within the pleated pouch. You will be amazed by the treasure elixir oozing from the paper-thin skin when you poke it gently with. Xiao Long Bao is Shanghai's most famous style of soup dumplings. Xiao Long Bao (Chinese steamed soup dumplings) is a famous Chinese dessert.
Instructions to make Quick Xiaolongbao:
- Chop the Japanese leek and onion finely. Add all the ingredients into a plastic bag and mix well.
- Place a piece of gyoza skin into a bento divider cup and add an adequate amount of filling from Step 1 into it.
- 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.
- 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.
- 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.
- Leave some space in between the xiaolongbao, steam them for about 5 minutes and it is done.
- Though the TV program was not serving it with any sauce, I served mine with garlic soy sauce.
Sometimes you may hear Shanghai Xiao Long Bao, but like Beijing style Zha Jiang Mian, this soup dumpling can be found in many Chinese cuisines. 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. That is due to the fact that they have been kept in the fridge for too long.
So that’s going to wrap it up with this special food quick xiaolongbao recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
