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Xiaolongbao (sho-ron-po) is a luxurious dim sum dish consisting of plump, thin skin filled with meat juice soup.
The juicy flavor that spreads with every bite continues to captivate people around the world.
This time, we will introducethe history of xiaolongbao,the different types,trivia,How to make themand more!
The History of Xiaolongbao: From China to the World
The origins of xiaolongbao lie in the Shanghai area of China. In particular, the place name “Nanxiang” is well known as the birthplace of xiaolongbao.
In the late 19th century, a shop called “Nanxiang Mantou Store” in Nanxiang, on the outskirts of Shanghai, came up with a new style of steamed bun filled with soup, which is said to be the beginning of xiaolongbao.
These soup-filled buns quickly became popular and were named “xiaolongbao,” which means “small steamed buns in a basket.”
Since then, xiaolongbao has become widely popular in China and has spread to Taiwan, Hong Kong, and other Asian countries. With the worldwide fame of Taiwan's Din Tai Fung, xiaolongbao has become recognized as an international dish.
Types of xiaolongbao: variations in appearance and taste
Although they are all called xiaolongbao, there are actually various styles depending on the region and restaurant. Here are some of the most common types.
◆ Shanghai-style xiaolongbao
The most common type. Thin skin filled with pork-based filling and soup, served piping hot on a spoon.
Since it is filled with soup, the standard way to eat it is to first bite into the skin, slurp up the soup, and then enjoy the filling.
◆ Xiaolongbao with crab miso filling
High-end xiaolongbao can be found in Shanghai, Taiwan, and other places. They have a rich flavor using crab meat and crab miso, and are sometimes offered as seasonal items.
◆ Baked xiaolongbao (shengjianbao)
This is a baked version of xiaolongbao, with slightly thicker skin. The bottom is crispy and fragrant, while the top is fluffy. Juicy soup comes out from inside, so you need to be careful how you eat it.
◆ Colored and unusual xiaolongbao
Recently, colorful and unique xiaolongbao flavors such as matcha and truffle have appeared on the market. They are visually appealing and popular as dim sum that looks good on social media.
Interesting facts about xiaolongbao ~Learn more and enjoy it even more!~
◆ How does the soup get inside?
The most distinctive feature of xiaolongbao is the soup filling inside. This soup is actually made by mixinggelatin-solidified soup jellyinto the filling.
By steaming, the jelly melts into soup, creating a “drinkable xiao long bao.” It is truly a testament to the skill of dim sum chefs.
◆ Xiaolongbao is called “bao,” but is it actually closer to gyoza?
When we hear the word “bao,” we tend to think of meat buns in Japan, but xiaolongbao are smaller in size and have thinner skins,making them more like light dumplingsthat can be enjoyed as dim sum.
In fact, in China, there is no clear distinction between “baozi” and “gyoza,” and xiaolongbao is popular as something in between the two.
◆ What is the ideal number of pleats?
In authentic xiaolongbao, it is ideal to evenly arrange the folds of the skin into18 to 21 folds.
How to make xiaolongbao ~Try it at home!~
Xiaolongbao are time-consuming to make, but it is possible to make them at home.
Ingredients (example)
- ground pork
- Finely chopped ginger and green onion
- Seasonings such as soy sauce, sake, sesame oil, and salt
- Soup made with meat broth (solidified with gelatin to form a jelly)
- Flour (for the crust)
How to make it
- Make soup jelly
Add gelatin to the pork broth, chill, and let it set. Chop it into small pieces. - make bean paste
Mix the minced pork with chopped ginger, green onions, seasonings, and soup jelly. - make leather
Mix flour and water to knead the dough, roll it into small balls, and flatten them. - Wrap
Place the filling on the skin and fold it while gathering the edges. The key is to seal it tightly. - Steam
Line a steamer with parchment paper and steam for about 7-8 minutes.
Once steamed, place on a spoon and enjoy with black vinegar and shredded ginger to taste. Be careful not to burn yourself as the soup will be hot at first.
Conclusion: Craftsmanship packed into every bite
Xiao long bao is asmall delicacyand it's ready to serve.
Behind this lies the meticulous techniques and ingenuity of the craftsmen.
You can enjoy it at a restaurant or try making it yourself at home.
We hope you will also experience the profound charm of xiaolongbao!
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