Quick Xiaolongbao. Put a small spoonful of meat mixture into the center of gyoza wrapper. Wrap dumplings tightly and give it a twist in the center. Put a sheet of parchment paper on a heat-proof plate and place inside a frying pan.
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 the chopsticks. Dip the pouch into the vinegar-soy-ginger sauce and stuff. You can have Quick Xiaolongbao using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Quick Xiaolongbao
- Prepare 100 grams of Ground pork.
- Prepare 1/3 of Japanese leek.
- It’s 1 of Ginger juice.
- Prepare 1 of Store-bought coffee jelly.
- Prepare 8 of pieces Gyoza dumpling skins.
- You need of (The list below are the ingredients that I added to the original recipe).
- You need 1 of Salt and pepper.
- Prepare 1/4 of Onion.
- Prepare 2/3 tbsp of Chinese soup stock.
- You need 1 tbsp of Soy sauce.
- Prepare 1 of Oyster sauce.
Quick question though (related to dumplings generally but not to xiao long bao), and I have been wondering about this ever since I got back. The very best dumplings I had were veggie dumplings wrapped in a thick, almost clear dumpling skin, which wasn't like anything I'd ever had before, but was incredibly delicious. Xiao Long Bao, literally meaning "small basket buns", is a type of steamed bun originating from Jiangsu province, China. Known as soup dumplings in English, they are a hybrid of Baozi (包子) and Jiaozi (饺子): having the shape of Baozi but using non-leavened wrappers like Jiaozi.
Quick Xiaolongbao step by step
- 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..
Xiao Long Bao (Chinese steamed soup dumplings) is a famous Chinese dessert. 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. Xiao Long Bao recipe might differ from one cuisine to another. Chinese Soup Dumplings, or xiaolongbao (小笼包), are perhaps the most perfect single bite of food ever conceived by man. This tantalizing, dreamy snack is probably the most famous dish to come out of the Jiangnan region of China.