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    You are in: Home / Community Forums / Asian Cooking / Xiaolongbao or Chinese Soup Filled Dumpling
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    Xiaolongbao or Chinese Soup Filled Dumpling

    Rinshinomori
    Sat May 25, 2013 12:54 pm
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    Have you heard of Chinese dim sum called Xiaolongbao or soup filled dumplings? It may not be that common in the US Chinese restaurants. But, you can find them at dim sum restaurants and if you get a chance, you should certainly try them. Although it is not usually considered dumpling or jiaozi, many outside of China may consider them dumplings. It's origin is Shanghai region.

    Just looking at them quickly while being steamed they might remind people of steamed pork buns called bao. But unlike bao, it is not made with yeast and so, not bread-like. It is also smaller and delicate. Also, these dumplings are filled with soup along with meat mixture. When you break into one, the juice from the soup comes trickling out delighting diners while they dip into simple vinegar/ginger mixture. Or sometimes, they are served in soups.

    Here is what they look like being steamed in steamer with lettuce leaves underneath the dumplings:


    And when you break into one the soup comes out delighting the palate:

    Served with black vinegar and ginger sliced (common):

    Today, I plan on making them for the first time using Iron Chef Chinese Wakiya Chef's recipe. I'll post photos later on my attempts.
    Rinshinomori
    Sat May 25, 2013 1:03 pm
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    icon_lol.gif icon_lol.gif icon_lol.gif besides attempting to make xiaolongbao, I am going to make Italian calzone using new recipe from Saveur. Filling of ricotta, ham, and slivers of salame with fresh tomato sauce slathered on top.

    So, yesterday it was combining Korean with Mexican and today I am making two separate cuisines. But, both of these are from seaside cities. One from Shanghai and other from Naples.
    Rinshinomori
    Sat May 25, 2013 8:25 pm
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    hmmmmm, xiaolongbao was a disaster. It was very, very hard to roll out thin skin rounds. I don't have a small Chinese rolling pin and it was awkward rolling with big pin. The bottom of skin while steaming all broke and with that all the great tasting soup in the filling. The taste was good, but had no soup in the filling and that's what this xiaolongbao is all about. icon_redface.gif icon_cry.gif

    If I try this again, I may use a small saucer and put in filling, then the skin over it. Not the same I know, but I don't think I'll ever able to make this properly. It was one of the hardest thing I've ever made. More I think about it, I'll probably never attempt to make this again.

    icon_evil.gif while steaming


    As you can see bottom skin broke on all of them:


    But in the morning I did make calzone and that was super success and excellent taste. So not all was lost today.


    Have a nice evening everyone!
    Leggy Peggy
    Sun May 26, 2013 12:46 am
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    You are amazing to even have a go at making the dumplings.
    I can't imagine trying to corral soup into those tiny parcels. icon_eek.gif

    The calzone looks fantastic. yummy.gif
    Rinshinomori
    Sun May 26, 2013 2:38 am
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    hehehe, I had to try it at least once. I remember my first attempt in making soba by hand came out great. My head swelled. Then next time I made soba, the dough crumbled right before my eyes. icon_lol.gif icon_lol.gif
    Leggy Peggy
    Sun May 26, 2013 4:09 am
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    How frustrating to have a successful start and then a flop. icon_rolleyes.gif

    Maybe you'll work up the enthusiasm to try the xiaolongbao again.
    Next time I visit we could make an attempt together.
    Rinshinomori
    Sun May 26, 2013 4:15 pm
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    Our house is always open to you Peggy and Poor John. Pots too.
    Leggy Peggy
    Sun May 26, 2013 5:31 pm
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    And we're still counting on a visit from you and Brad.
    Pot Scrubber
    Sun May 26, 2013 10:44 pm
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    Leggy Peggy wrote:
    You are amazing to even have a go at making the dumplings.
    I can't imagine trying to corral soup into those tiny parcels. icon_eek.gif

    The calzone looks fantastic. yummy.gif

    Agreed! I can't imagine folding those tiny dumplings and make them look so pretty. When I try to fold pretty dumplings it looks as if I were wearing garden gloves. They look really pitiful.

    I gave up trying to make pretty steamed tiny dumplings years ago. Now... I purchase egg roll wrappers. I fill them full of my dumpling mixture and just roll them up and steam instead frying. I know that is probably cheating, but I don't care if they are pretty. I live alone and have no one to impress.
    dianegrapegrower
    Mon Jun 03, 2013 9:08 pm
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    My ignorance - I was sure that "soup-filled" dumplings were a typo. Should have known better. Doubt I'll ever try such a thing - Maybe wonton soup...

    Diane
    Stella Mae
    Tue Jun 04, 2013 10:29 am
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    Great photos! I had these little dumplings in Kowloon, recently. I found the most marvelous little dim sum restaurant near my hotel, and I pigged out on the dumplings one day and Congee the next. I think your attempt to make these dumplings is something I'd never try, and I admire you for your efforts. I'm not very adventurous in the kitchen, but I sure do love to eat all this good Asian food!
    Rinshinomori
    Thu Jun 06, 2013 1:02 pm
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    Stella, I used to make really elaborate foods when I was younger like pate, pasta, layered desserts, many types of breads, filled breads, etc. Now, I can't even imagine how I had the time because I worked full-time and often attended school in the evenings. I think these hard to make things were more of a challenge and I had to try it at least once.

    Does anyone remember a dome cake with pudding in a middle and checkered two tone cake? It needed 3 days of preparation. I used to make that for Christmas every year. Not any more!

    Now that I'm older I'm making simpler things that don't require hours and hours or sometimes days of preparation. But, I certainly have more time since I'm retired but I only go into these hard to make things only once in a while now.

    I love Kowloon and HK too. It's been decades since I was there. Food is so wonderful in that city.
    Rinshinomori
    Thu Jun 06, 2013 1:06 pm
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    @Diane - the soup part is from homemade stock jello cut into small pieces and mixed with other filling ingredients. When steamed within the dumpling, it becomes soup again. Nifty idea.
    Pot Scrubber
    Tue Jun 11, 2013 12:21 am
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    Rinshinomori wrote:
    @Diane - the soup part is from homemade stock jello cut into small pieces and mixed with other filling ingredients. When steamed within the dumpling, it becomes soup again. Nifty idea.

    That's very clever. You can only get that gelatin from homemade soup stock.
    Member #610488
    Thu Jul 04, 2013 3:11 am
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    I'm sorry I overlooked this series of posts. The recipe I have for xiao long bao used dumpling wrappers from the store, like the ones you use for gyoza. Not authentic, I know but they do hold in the precious soup.

    http://www.food.com/recipe/din-tai-fung-style-xiao-long-bao-soup-dumplings-469612
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