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Xiaolongbao
From Wikipedia, the free encyclopedia
| Xiaolongbao | |
|---|---|
 Xiaolongbao in Shanghai |
|
| Chinese name | |
| Simplified: | 小笼包 |
| Traditional: | 小籠包 |
| Hanyu Pinyin: | xiǎolóngbāo |
| Shanghainese: | sho lon bo |
Xiǎolóngbāo (literally "little basket bun"; also known as soup dumpling) is a type of baozi (filled bun or bread-like item) from the central parts of China, including Shanghai and Wuxi.
Xiaolongbao are traditionally steamed in bamboo baskets, hence the name. It can be filled with soup and meat and/or vegetarian fillings, as well as other possibilities. The fillings are wrapped in something like a jiaozi wrapper that turns almost translucent after being steamed. Shanghai steamed buns can be recognised by their unique design, as the filled wrapper is gathered up into fine folds at the top, prior to steaming.
They can be eaten at any meal in Chinese culture, and are often served in restaurants that have dim sum service. The xiaolongbao is also popular when eating jiaozi or with Shanghai La mian.
Xiaolongbao differ from regular baozi in that they contain more filling than dough and are small in size, typically 4 cm (1 1/2 in) in diameter, more like a dumpling.
The soup inside is created by placing some meat gelatin inside the dumpling before steaming. The steam heat melts the gelatin into soup. In modern times, refrigeration makes it easy to wrap up frozen soup inside before steaming.
The Shanghai version of the xiaolongbao were originally from a town called Nanxiang[citation needed], a suburb of Shanghai in the Jiading District. The inventor of xiaolongbao originally sold them in his first store in Nanxiang next to the town's famous park, Gu Chi Garden. From there on it has expanded into downtown Shanghai and outwards.
Xiaolongbao in Wuxi tend to be sweeter and have a thinner dough skin, and hence are juicier, than the Shanghai variety.
Frozen xiaolongbao are sold by Chinese supermarkets. They can be steamed and served on a bamboo basket, also available in Chinese supermarkets.
Caution: Dumplings just from the steamer are very hot; the broth can scald the tongue if one is not careful. Unfortunately, as the product cools down, it becomes less appetizing.
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