Lu Posted August 12, 2006 at 12:21 PM Report Share Posted August 12, 2006 at 12:21 PM Last week I learned how to make baozi (xiaolongbao), but I kind of forgot what went into the filling. Does anyone have any suggestions? Quote Link to comment Share on other sites More sharing options...
skylee Posted August 12, 2006 at 01:02 PM Report Share Posted August 12, 2006 at 01:02 PM Anything like this? 馅料 : 肉碎 300克 生抽 1大匙 蛀油 1大匙 [what is this btw?] 匙盐 1/2小匙 麻油 1小匙 青葱粒 1大匙 姜茸 1大匙 水 3大匙 粟粉 1/2小匙 Quote Link to comment Share on other sites More sharing options...
liuzhou Posted August 14, 2006 at 06:54 AM Report Share Posted August 14, 2006 at 06:54 AM Last week I learned the secret of the universe. But I forget what went in the filling. Quote Link to comment Share on other sites More sharing options...
Lu Posted August 15, 2006 at 01:14 PM Author Report Share Posted August 15, 2006 at 01:14 PM Skylee: thank you, although I was hoping for something in English, my kitchen Chinese is very poor. Liuzhou: 42. Quote Link to comment Share on other sites More sharing options...
Long Zhiren Posted August 15, 2006 at 08:53 PM Report Share Posted August 15, 2006 at 08:53 PM Try cutting and pasting those characters into: http://www.mdbg.net/chindict/chindict.php for translations. Just in case, remember this: 小龍包 Quote Link to comment Share on other sites More sharing options...
skylee Posted August 15, 2006 at 09:31 PM Report Share Posted August 15, 2006 at 09:31 PM Here is a recipe in English -> http://www.galaxylink.com.hk/~john/food/cooking/shanghai/xiaolongbao.htm Filling285 grams ground pork 2 tablespoons light soy sauce 1/4 teaspoon salt 1 tablespoon ginger and scallion water pepper sugar 2 teaspoons sesame oil 2 teaspoons chinese rice wine Quote Link to comment Share on other sites More sharing options...
Lu Posted August 18, 2006 at 01:57 PM Author Report Share Posted August 18, 2006 at 01:57 PM Thanks a lot, again, Skylee! Quote Link to comment Share on other sites More sharing options...
New Members cardcaptort Posted August 27, 2010 at 08:59 PM New Members Report Share Posted August 27, 2010 at 08:59 PM I would like to know the recipe for Baozi. Xiao long bao..with filling.. please and THANK YOU! Quote Link to comment Share on other sites More sharing options...
crazy-meiguoren Posted September 13, 2010 at 03:51 AM Report Share Posted September 13, 2010 at 03:51 AM I found a recipe on the web. Xiaolongbao Recipe I may get a little adventurous and try to make some xiaolongbao. Well, maybe find a good local restaurant that serves it. I've first heard about it in one of my Chinese lessons, and wanted to try it ever since. I can almost taste that burst of meat and broth as I bite into the bao. Quote Link to comment Share on other sites More sharing options...
abcdefg Posted September 13, 2010 at 08:55 PM Report Share Posted September 13, 2010 at 08:55 PM Making xiao long bao is a labor intensive cooking project that requires a lot of experience and some special equipment to do well. They are cheap and delicious on the street. Better off cooking other things at home, I would think. I realize you may not be in China and can't just walk outside and get them from a nearby vendor. If that's the case, I don't know what to say. I cook a lot of every-day Chinese food, but wouldn't dream of tackling xiao long bao. Especially not the ones with soup inside. 灌汤小笼包 Quote Link to comment Share on other sites More sharing options...
Lu Posted September 13, 2010 at 09:46 PM Author Report Share Posted September 13, 2010 at 09:46 PM It's not that hard. It does take time though, and they probably won't look as good as the ones in the shop, but they can taste close enough. I don't recall using any special equipment either, just a steaming basket, which was for sale in the local Chinese shop. Just go for it, good luck and enjoy! Quote Link to comment Share on other sites More sharing options...
crazy-meiguoren Posted September 16, 2010 at 06:43 AM Report Share Posted September 16, 2010 at 06:43 AM I did get some bao recently... but I would not consider it true xiaolongbao based on what I've learned about it. Found a box of it in the cold case at Costco. Didn't need a bamboo steam basket, just a microwave. No burst of soup, the filling was mostly shredded pork and hoisin sauce. I thought there was too much bun, and not enough filling. Maybe someday I'll get my chance to visit China and try the real thing. Until then, this was the best I could do. Quote Link to comment Share on other sites More sharing options...
adrianlondon Posted September 16, 2010 at 10:02 AM Report Share Posted September 16, 2010 at 10:02 AM Depends where in the states you live (assumption based on your username). Din Tai Fung, a Taiwanese chain, does pretty good xiaolongbao. I wish they'd open one in London. http://www.dintaifung.com.tw/en/area_a_detail.asp?AreaNO=122&AreaCountryNO=91 Quote Link to comment Share on other sites More sharing options...
crazy-meiguoren Posted September 19, 2010 at 07:25 AM Report Share Posted September 19, 2010 at 07:25 AM @adrianlondon: The next time I'm in the LA area, I'll check it out. Thanks for the tip. The nearest town that has XLB is Vancouver BC. It looks like none can be found in either Seattle or Portland, unless someone can tell me otherwise. Quote Link to comment Share on other sites More sharing options...
jbradfor Posted September 19, 2010 at 08:43 PM Report Share Posted September 19, 2010 at 08:43 PM I can't tell you otherwise for sure, but I'd be truly surprised if no Seattle or Portland restaurants has XLB. Most dimsum places serves them. [The quality, however....] Quote Link to comment Share on other sites More sharing options...
crazy-meiguoren Posted September 25, 2010 at 02:01 AM Report Share Posted September 25, 2010 at 02:01 AM It's probably the quality, all right. The issue is the lack of authentic Shanghai style XLB. Dim sum is available everywhere. Some of the Google hits explicitly said so. Which is surprising, since Seattle has had a strong Chinese community throughout most of its history. I understand that scanning Google hits lacks depth, though. There could be some little known place off the beaten path. (However, if you're keeping up with Cafe World, Shanghai Dumplings are now on the menu - bamboo steam basket and all... if only the real-world recipes had single-click convenience... lol) Oh well... it's on my list of interesting dishes to try. I'm in no hurry. This thread definitely caught my attention, though. I'm glad it's here. Quote Link to comment Share on other sites More sharing options...
bhchao Posted September 26, 2010 at 02:48 PM Report Share Posted September 26, 2010 at 02:48 PM LA's San Gabriel Valley would be your best bet in the States if you desire easy access to authentic xiaolongbao. Din Tai Fung's xiaolongbao is just above average. I guess I'm holding xiaolongbao to a higher standard because it is so accessible in LA's Chinese communities. You actually can get much better xiaolongbao at one of the lesser known restaurants. The best xiaolongbao I had was at a small restaurant in San Gabriel owned by immigrants from Shanghai. Quote Link to comment Share on other sites More sharing options...
Quakebum Posted December 3, 2010 at 12:07 AM Report Share Posted December 3, 2010 at 12:07 AM FYI, they just opened Din Tai Fung which serves tang bao in Seattle. I haven't been to the one in Seattle (actually Bellevue) yet, but at the Shanghai branch and it was really good, but over priced. For about 5 ppl, it cost around $80 USD. I kind of prefer the xiaolongbao I usually have in Qingdao though, which costs about $10 for about 6 ppl. Quote Link to comment Share on other sites More sharing options...
flameproof Posted April 10, 2011 at 07:25 AM Report Share Posted April 10, 2011 at 07:25 AM Making xiao long bao is a labor intensive cooking project that requires a lot of experience and some special equipment to do well. Not really, quite the opposite, very easy. Nothing special needed. Just the steaming basket. Get normal dough sheets (I would probably buy the wrapping outside) and use the fillings recipe from above. You may use also some egg-white as glue if you like for the dough edges. There is no soup inside XLB, that is just water and fat that comes out when it's steamed. To get that, make sure the minced pork is not too lean. They are cheap and delicious on the street. You can make them better at home. You can use better quality meat and not use MSG. I would do plenty in one go and freeze the rest. Quote Link to comment Share on other sites More sharing options...
abcdefg Posted April 10, 2011 at 09:24 AM Report Share Posted April 10, 2011 at 09:24 AM Glad to hear of your sucess with them. That's good to know that they aren't as difficult as they sound. Maybe I will give them a try sometime. Quote Link to comment Share on other sites More sharing options...
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