What is xiaolongbao?

Xiaolongbao is a type of Chinese Dim sum or "small food" originating from Shanghai. It is often called soup dumplings because the filling contains an aspic, spicy gelatin, which is melted during the cooking process. The Chinese name is declared "pig-long bun" and can be translated as "small basket" or "small steamed bun". Both are useful because Xiaolongbao is steamed and then served in a steamboat basket in sets of four, six or eight. The best Xiaolongbao has thin, almost translucent packaging surrounding the filling of meat, usually ground pork, in an intensively flavored broth.

Obars for Xiaolongbao are made of hot water of the dough, a simple mixture of universal flour and hot water, with the addition of sufficiently cold water to make the dough cool enough. The dough is briefly kneaded and then allowed to rest long enough to release the gluten. This makes it easier to overturn the dough into very thin sheets for packaging. A small part of the dough spans the circles as much as possible. In the middle of each circle isPlace a spoon of filling. The edges of the circle are brought up into the shape of the cup and then are pleated to form the dough around the filling. Precise folds are considered a sign of good Xiaolongbao. When the pleating is completed, the top of the packaging is to hold it in place.

The most common filling is spicy, ground pork, but other varieties of meat or seafood can also be used. The meat is ground or ground and mixed with the aspic cubes. Ascic is a supply of meat or seafood, which has enough gelatin in it to become solid during cooling. Gelatin can be added as a clumsy commercial powder, but the most intense flavored aspic comes from a stock made of sufficient meat, so that it has a large amount of natural gelatin.

After cooking, the broth is tense and left to cool and solidify, then aspic is cut to small cubes and mixed with ground porkor other meat. The collected dumplings are placed in a steamboat lined with large outer leaves of ZAPA cabbage or other suitable leaves and steamed for 7 to 10 minutes. Xiaolongbao is served hot, usually in a basket with a steamboat, with a vinegar sauce and sliced ​​ginger.