Xiaolongbao - lemon & lime Blog at Allrecipes.com - 276444

lemon & lime

xiaolongbao 
 
May 31, 2012 2:35 pm 
Updated: Jun. 25, 2012 10:52 am
Xiaolongbao, or steamed soup dumplings, were probably my favorite Chinese dish that I tried on my recent trip to Hong Kong and Guangdong Province. They were very light, yet so flavorful, especially when combined with ginger, soy sauce, and vinegar, as is recommended by the restaurant where I tried them, Din Tai Fung. I was with a large group, so we were able to try all 5 of the varieties that they make, but the crab roe and pork filled ones were my favorite, since the crab roe added a salty crunch that was complemented perfectly by the soy sauce. The only downside to them is that they were not very filling, but that could also be seen as a plus, since it allowed me to try all of the varieties! 
The dumplings are made by adding a cube of gelatinous broth along with the traditional dumpling filling, and then steaming the well-sealed dumpling. Traditionally this is done in a bamboo basket, leading to a beautiful presentation. The steam liquifies the broth, creating a burst of soup when the dumpling is first pierced. It required quite a bit of coordination to avoid piercing the dumpling until it was safely on the spoon, so I'm glad that I didn't try these until almost the end of my trip, by which time I had plenty of practice with my chopstick skills. I'm really not sure how widely available this type of dumpling is in the U.S., but I will certainly be on the lookout for it now! 
xiaolongbao (Shanghainese Soup Dumplings)
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Comments
May 31, 2012 3:00 pm
Those look great! My husband travels to the Guandong province several times a year...I'm hoping I can go too someday.
 
May 31, 2012 5:13 pm
Sounds Good To Me, I Made Pork Fried Rice Tonight. I love many oriental foods (Nothing raw however).
 
Jun. 2, 2012 6:26 pm
They look and sound delicious!
 
 
 
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alinae

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Hi Everyone! My name is Alina and I am a college student from Philadelphia, PA. I started baking in high school and for the past two years have been cooking quick and easy meals in my dorm as well. I love following tons of cooking websites, blogs, and photo-journals online for inspiration, in addition to my mom's old cookbooks and her tried and true recipes.
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When I was younger I would always help my mom make fresh tortillas before dinner. I remember sitting on the counter next to the tortilla press, and rolling little spheres of dough between my palms. I felt so strong and grown up once I could actually hold down the press with enough force to make a proper tortilla.
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A few months ago I prepared a molten chocolate cake under the tutelage of a world-renowned chef. I was terrified of messing up, so I asked him a million questions and double-checked everything. However it turned out delicious, and he was so happy with the results that he gave me his secret recipe as a present afterwards!
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It took me a very long time to figure out how to scramble and fry eggs. Before that all of my attempts yielded either very under- or over-cooked eggs that were pretty gross.
 
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