#Bao dim sum menu skin
As for the aspic, I use chicken bones and feet instead of pork skin because it is readily available. I use only pork (you can use chicken) for the filling to simplify the work and use only flour, water, and salt for the pastry. The recipe is for you if you are looking for a simple way to make it at home with the quality closest to the restaurant. But I have mentioned every bit of what I have gone through, and I believe it is worth anyone to read through if you want to make xiao long bao. This article is about my findings, not to claim to yield the best result. I dedicate my whole weekend to test different ways to simplify the method without sacrificing the flavor. I want to take up the challenge to spend less time making this delightful xiao long bao, striking balance between the lengthy process and the flavor. That is way too long for most of the home cooks like me. Attempt the unthinkable to me- making xiao long bao at homeĪccording to a video released by the Michelin starred restaurant Ding Tai Fong, the whole process spans over three days to complete. Dip the pouch into the vinegar-soy-ginger sauce and stuff into your mouth gluttonously, the feeling is like halfway to paradise. You will be amazed by the treasure elixir oozing from the paper-thin skin when you poke it gently with the chopsticks. It has a delicate skin with the savory meat filling and a high umami soup holding within the pleated pouch. Xiao long bao is the most delicate Chinese dim sum on earth. The following translations are all referred to 小笼包 in Chinese: xiaolongbao, xiao long bao, soup dumplings, xiaolong mantou, XLB, Chinese Soup Dumplings, Shanghai Soup Dumplings. Note: there are many alternate names in English. It was not until it gained popularity years later after I moved to Kuala Lumpur when I had my first bite onto the dainty xiao long bao, the cream de la creme among all dim sums. During the earlier ’70s, Northern Chinese restaurants were hardly found in my hometown. I will gobble up at lightning speed to fill my greedy tummy, wash down with a cup of scented pu erh tea to kill my unquenchable desire.īack then, xiao long bao was not on the menu of this Cantonese dim sum store. I would eagerly wait for the old aunty pushing the food cart through the tight space between the wooden tables and rickety chairs, and guessing what is hiding in the stack of bamboo steamers shielded behind the screen of vapor wafting up from the stove.Ĭhar siu bao, shumai, shrimp dumpling, liu sha bao, lo mai gai, and mini egg tarts. Every Sunday, my parents and I head to the old-fashioned dim sum store for breakfast. I grew up eating Cantonese dim sum when I was a kid. To be honest, I only had the first bite of xiao long bao when I was in my 20’s!
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