Xialong Bao

[butter]

The members on the Vancouver, B.C., Canada board are having a discussion about Shanghai food and would like to know the method of making the (xialolong bao) won-ton like steamed buns. More specific, how does the broth get into the pouches? Does it come out of the meat filling when steamed, or do they insert aspic cubes inside that melt when steamed? Anyone? Thanks in advance.

[jackal10]

Aspic that melts when steamed.

There have been several threads here on the subject

[Ben Hong]

An age old question like the Cadbury caramel chocolate bar ads. How do they insert the caramel into the chocolate?

[Jon Tseng]

also lard

[butter]

Aspic that melts when steamed.

There have been several threads here on the subject

←

Any idea what search words I would use to find those threads?

[hzrt8w]

Any idea what search words I would use to find those threads?

←

I don't like to use Invision's built-in search. Instead, I did a little search on Google. Here are some of what's returned. There are plenty of threads on Xialongbao.

http://forums.egullet.org/index.php?showto...&hl=xialong+bao

http://forums.egullet.org/index.php?showto...3&hl=xialongbao

http://forums.egullet.com/index.php?showtopic=49348

http://forums.egullet.com/index.php?showtopic=49410

http://forums.egullet.com/index.php?showtopic=45452

Here... I am tired of cut-and-paste them in. Here's the Google string I used: Some 64 threads returned...

http://www.google.com/search?hl=en&lr=&as_...e%3Aegullet.com

Hope that helps... yeah, I do internet research for a living.

[edited: oh, yeah... the secret... the "juice" (read more like fat). it's jelly like at room temperature to fold the bao, and it melts when steamed inside the bao skin. Like "butter". ]

Edited March 20, 2005 by hzrt8w (log)

[jo-mel]

Hope that helps...  yeah, I do internet research for a living. 

Ah--- In that case, would you mind--------------

?LOL?

One time I used a shortcut to make the gravy: Chilled consomme from a can. Easy to do, but the flavor just wasn't there.

I would love to have a bowl of the 'soup' that they have in the dumplings at Joe's Shanghai in NYC!

[wesza]

The basis for the "Broth" used for the dumpling fillings we made in Hong Kong was prepared as follows:

Chicken Feet, Necks and Backs, Pork Feet and Backbones very slowly simmered for several hours.

Strain and allow Stock to Chill until Fat rises to the Top, Remove Fat from Top bring Broth to a Boil and reduce.

Add some Agar, Agar to Both until dissolved, season with some MSG, Sugar and White Pepper to taste.

Chill on Bottom of Steamer Pans until Jelled. Then Cut into Small Cubes and Freeze.

Place the Frozen Cubes into the Dumpling Dough and Keep Refrigerated until ready for Steaming.

Steam and serve immediately to order.

The Agar Agar combined with the very rich Stock give the Broth its smoothness and rich flavor and character. It almost like putting into each Dumpling a spoon of Glacé de Villande but tastes even better if done correctly.

Irwin

[kangarool]

anyone have word of advice on the Freezability of xiaolongbao? I have my dumplings to a point that I'm reasonably happy with, but ideally, I could make dozens and freeze them for later.

Something makes me suspect that if I make them, freeze them, then cook later, the soup bit will sort of get too assimilated with wrapper and the rest and they won't be as juicy as if they were cooked fresh ...??? What do you reckon?

[butter]

Thank you hzrt8w for doing the research. Searching on the forums takes such a long time...perhaps I'm doing it wrong. Off to ask our local forum master about that.

In reply to: Something makes me suspect that if I make them, freeze them, then cook later, the soup bit will sort of get too assimilated with wrapper and the rest and they won't be as juicy as if they were cooked fresh ...??? What do you reckon?

No idea, except fresh always seems to be better.

[Transparent]

I would love to have a bowl of the 'soup' that they have in the dumplings at Joe's Shanghai in NYC!

←

I'm pretty sure Joe's Shanghai is now Joe's Ginger. All three branches seem to have switched over to the new name.

[Jon Tseng]

Freezing should be fine

Just make sure you put them on a tray and freeze the dumplings seperately (once they are frozen you can chuck them into a bag together) otherwise they will stick together when defrosting

J