Quick Xiaolongbao. Xiaolong bao, xiao long bao, soup dumplings, xiaolong mantou, XLB. Two specialist xiaolongbao restaurants have a particularly long history. Inspired by Bon Appetit's May issue featuring Xiao Long Bao and deliciously elegant Kuidaore, I decided to try making XLB for the first time.

It has a delicate skin with the savory meat filling and a high umami soup holding within the pleated pouch. You will be amazed by the treasure elixir oozing from the paper-thin skin when you poke it gently with. Xiao Long Bao is Shanghai's most famous style of soup dumplings. You can have Quick Xiaolongbao using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Quick Xiaolongbao

It's 100 grams of Ground pork.
Prepare 1/3 of Japanese leek.
Prepare 1 of Ginger juice.
You need 1 of Store-bought coffee jelly.
It's 8 of pieces Gyoza dumpling skins.
You need of (The list below are the ingredients that I added to the original recipe).
You need 1 of Salt and pepper.
It's 1/4 of Onion.
Prepare 2/3 tbsp of Chinese soup stock.
It's 1 tbsp of Soy sauce.
Prepare 1 of Oyster sauce.

Making Xiao Long Bao isn't an easy task. My detailed instructions and tutorial video will guide you to make it to a restaurant standard. Xiao Long Bao, literally meaning "small basket buns", is a type of steamed bun originating from Jiangsu province, China. Just a quick note about Xiao Long Bao.

Quick Xiaolongbao step by step

Chop the Japanese leek and onion finely. Add all the ingredients into a plastic bag and mix well..
Place a piece of gyoza skin into a bento divider cup and add an adequate amount of filling from Step 1 into it..
I learned that you can wrap it easily by folding the edges of the cup together. I did it however, with my hand, so they look like "gyoza" rather than xiaolongbao..
The TV program introduced a way to steam with a kettle if you don't own a steamer. I steamed in a pot as usual since the kettle-method seems a little dangerous..
If you don't have a steamer, use a pot with a lid that is slightly bigger than a flat sieve. Place a small bowl in the pot, add some water and bring it to a boil, then place the sieve with xiaolongbao dumplings on top..
Leave some space in between the xiaolongbao, steam them for about 5 minutes and it is done..
Though the TV program was not serving it with any sauce, I served mine with garlic soy sauce..

They really have to be made fresh and steamed. I am sure you have come across Xiao Long Bao like the photo above where the skin is all wrinkly. That is due to the fact that they have been kept in the fridge for too long. Xiao Long Bao ( Chinese steamed soup dumplings ) is a famous Chinese dessert. Sometimes you may hear Shanghai Xiao Long Bao, but like Beijing style Zha Jiang Mian, this soup dumpling can be found in many Chinese cuisines.