#1555
TUE, OCT 28, 2025
Giant Xiaolongbao
Calories (per serving)247 kcal
Notes
20251028 #breakfastdiary day 1544, 2°C/clear, 20min/exercise (M)
Xiaolongbao (小笼包) means, in Chinese, a bao (bun/dumpling) steamed in a xiaolong ('small bamboo steamer'). Unlike regular dumplings, its defining feature is the hot broth/juice inside the filling. It's also a signature Shanghai dish. With xiaolongbao this large, the standard etiquette is to slurp the broth out with a straw first — hence the nickname '#StrawDumplings' at major tourist spots in Shanghai.
Instead of pork, I used shiitake mushroom, which somehow has a pork-like texture — though thinking about it, since I made the vegetable-stock jelly with gelatin (which is made from pork), it technically ends up being made with pork after all. Approx. 247kcal #xiaolongbao
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Dissolve 1/2 vegetable stock cube in 200g boiling water. Add the leaf gelatin, pre-soaked for about 3 minutes, mix thoroughly, and set in the fridge overnight to firm up.
- 02
Chop 5 shiitake mushrooms, 1/2 onion, and 1/2 scallion, add 1t soy sauce, 1T cooking wine, 1T oyster sauce, 1t garlic, 1t ginger, and the vegetable-stock jelly (which will provide the broth), and mix thoroughly.
- 03
Fill the dumpling wrappers with the xiaolongbao filling from step 2, seal completely, and steam for 10 minutes.
- 04
Take out of the steamer, poke in a straw to sip out the broth, then eat the dumpling.
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Original Credit
Inspired by @othingsss