Shanghai style steamed dumplings

Shanghai style steamed dumplings

小籠包 (Xiao Long Bao)

Dim DIm Sum Hong Kong

Xiao Long Bao is a type of Chinese steamed bun from the Jiangnan region, especially associated with Shanghai and Wuxi. It is traditionally prepared in Xiaolong, which is a kind of small bamboo steaming basket, which give them their name.

Leavened or unleavened dough

Minced pork

1. Steam or microwave bok choy until wilted. Let cool, then drain and chop finely. Press out any excess liquid.
2. In a food processor, puree tofu with the egg whites. Add to bok choy. Add scallions.
3. Combine remaining ingredients, except gyoza wrappers. Add to bok choy mixture, mixing well.
4. Place about two teaspoons of filling in the centre of each gyoza wrapper. Draw dough up and pinch together at three points to form a triangle, leaving middle of filling exposed.
5. Arrange on a heatproof plate or steamer tray and steam over boiling water until cooked through, about 4 minutes.

People Cooking Things: How to Make Xiao Long Bao, with Martin Yan
https://www.youtube.com/watch?v=U5n4uD6TSI0&t=8s

How to Make Shanghai Soup Dumplings, with Andrea Nguyen
https://www.youtube.com/watch?v=bAaAf_T-ygY

Can only be used for non-commercial purposes.

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