These delicate parcels, traditionally steamed in bamboo baskets, hold within them a world of flavor and history, waiting to be savored in a single, delightful bite.
The first encounter with a Xiao Long Bao is a visual and textural delight. The translucent, paper thin dough encases a glistening pool of savory broth, often shimmering with bits of finely minced meat or seafood.
Xiao Long Bao Texture
As you gently pick up the dumpling with chopsticks, the delicate skin yields slightly, revealing the hidden treasure within.
Upon taking your first bite, the experience becomes truly captivating. The thin dough melts in your mouth, releasing the full burst of the flavorful broth.
The savory filling, often a combination of meat, ginger, and spring onion, complements the richness of the broth, creating a symphony of umami flavors.
The contrasting textures the soft dough, the tender filling, and the hot, flavorful broth come together in perfect harmony, leaving you wanting more.
History of Xiao Long Bao
The history of Xiao Long Bao is believed to date back over 100 years, originating in the bustling city of Shanghai.
While the exact origin story is shrouded in local folklore, one popular tale attributes its creation to a chef inspired by the delicate lantern baskets used in traditional celebrations.
This inspiration is reflected in the name "Xiao Long Bao," which translates to "small basket buns."
Video for Xiao Long Bao
The art of preparing Xiao Long Bao
Creating Xiao Long Bao requires meticulous skill and experience. The dough is carefully kneaded to achieve the perfect balance of elasticity and thinness.
The filling, typically a mixture of ground pork, gelatinized broth, and aromatics, is delicately seasoned to ensure its harmonious blend with the broth.
The assembly involves intricate pleating techniques, creating the characteristic folds that hold the precious soup within.
Finally, the dumplings are meticulously steamed in bamboo baskets, allowing the heat to gently cook the filling and transform the gelatinized broth into a flavorful liquid treasure.
Ingredients of Xiao Long Bao
To prepare the jelly soup for Xiao Long Bao you will need the following ingredients:
- 1L Water.
- 1 Teaspoon salt.
- 1 Onion.
- 5 Garlic cloves.
- 2 Ginger slices.
- 300 g meat. (all types are acceptable)
- Leek.
- 1 Tablespoon sesame oil.Then add a tablespoon of cornstarch.
- Tablespoon cornstarch.
- 7g Agar-agar.
Now to prepare the dumpling wrappers for Xiao Long Bao we will need the following ingredients:
- 500g Flour.
- 300g Boiling water.
- ½ Teaspoon salt.
- Cornstarch.
Now to prepare the xiao long bao filling, you will need the following ingredients:
- 300g Meat.
- 2 Leek whites.
- 2 Spring onions.
- 2 Garlic cloves.
- ½ Teaspoon grated ginger.
- ½ Teaspoon salt.
- ¼ Teaspoon ground pepper.
- 1 Teaspoon of cornstarch.
- 2 Tablespoons light soy sauce.
- 1 Tablespoon black rice vinegar.
- 1 Tablespoon Sesame oil.
To prepare Xiao Long Bao you will need the traditional Bamboo Steamer to prepare the dish in the best way.
Now, We will move on to how to prepare Xiao Long Bao, you will need to apply the steps step by step for the success of the recipe.
How To Prepare Xiao Long Bao
1. Bring 300g of meat, cut it into 3 pieces, and place it in a large bowl.
2. Peel the garlic cloves, cut them into small pieces, then put them in the bowl.
3. Bring a small onion and then cut it in half.
4. Cut the ginger for 2 thin pieces and then put these ingredients in the bowl.
5. Add a tablespoon of salt.
6. Fill the bowl with a liter of water.
7. Put the pot to cook a little over medium heat.
8. Remove the white crust floating above the water using a colander and soak it in water.
9. Now close the pot and let it cook for an hour and a half on low heat.
10. Prepare 300g of meat and then cut it into small pieces.
11. Grind the meat you cut into small slices.
12. Put the ground meat in a bowl and set aside.
13. We prepare a piece of leek, then cut it longitudinally in half twice, and then cut it into small slices transversely.
14. Put the leeks in a bowl.
15. Bring the ends of the onion.
16. Cut the ends onion into small slices as we did from the leek.
17. Put the chopped onion ends in the same bowl in which you put the leek pieces.
18. Get 2 garlic cloves, then cut them into small slices.
19. Put garlic with ground meat.
20. Grab a ginger pill and then chop it to make you a teaspoon of chopped ginger.
21. Throw a teaspoon of chopped ginger with meat.
22. Add a teaspoon of salt.
23. Add a teaspoon of pepper powder.
24. Add a tablespoon of soy sauce, Then add a tablespoon of sesame oil.
25. Then add a tablespoon of cornstarch.
26. Mix well.
27. Add the leek and chopped onion ends to the meat mixture.
28. Mix well.
29. Cover the mixture and refrigerate.
30. Bring Agar Agar.
31. After an hour and a half, remove the vegetables from the water and leave the water in which the vegetables were boiled in the same place.
32. Throw agar agar into the water and let it cook at medium temperature for 15 minutes, After 15 minutes, insert the bowl directly into the refrigerator.
33. Pour 500g of flour into a bowl.
34. Add half a teaspoon of salt and mix the mixture.
35. Fill a bowl with 300g of water.
36. Pour 300g of water over the flour at once and start kneading until the dough clumps cohesively.
37. Cover the dough and let it rest for 30 minutes.
38. Take the jelly soup out of the Refrigerator, Separate it from the bowl, and then take it out.
39. Cut the jelly soup into small pieces and then mix it with the meat mixture.
40. Mix well.
41. In a bowl add 2 tablespoons of soy sauce.
42. Add a tablespoon of black rice vinegar, Then add a tablespoon of sesame oil.
43. Mix well.
44. Sprinkle a little cornstarch on the work surface.
45. Bring the dough that has rested for 30 minutes and divide it into two halves.
46. Brush the dough broth with some cornstarch so that it does not stick.
47. Knead the dough with a dough broth in this form.
48. Continue to thin the dough until its thickness becomes very thin.
49. Using a round shaped tool, cut the dough into medium sized circles.
50. This is the final result of the dough circles.
51. Put a little meat filling on a piece of dough.
52. Then close the dough in such a way that you are folding the dough into small folds.
53. He brought the parchment paper and began to cut it into small pieces and put the pieces of xiao long bao on the pieces of parchment paper.
54. Place the pieces of Xiao Long Bao in the Bamboo Steamer with the parchment sheets for each piece of Xiao Long Bao, and the other pieces that you will cook later, cover them, put them in a plastic container, and then insert them into the refrigerator to cook later.
55. Fill a large pot with water, then let it boil, bring the bamboo, then put it in hot water and let it cook over high heat for 15 minutes.
56. Enjoy!
Xiao Long Bao more than just a dish, Xiao Long Bao is a cultural experience. It embodies the meticulous craftsmanship, respect for tradition, and emphasis on flavor that define Chinese cuisine.
So, the next time you encounter these delicate parcels, take a moment to appreciate the artistry and history they hold within each exquisite bite.