I am all WET… with salivation. It’s quite a bit of work to reach the Big O (I meant Oomph! - what were you thinking?) but I am sure it was well worth the effort. I can see your face all flushed with joy.
I was totally just seduced… at work no less! ;D Xiao long bao is probably one of my top 5 favorite things in the world. Oh soooo good. When I go back to Shanghai I eat it for breakfast everyday. My relatives always ask “Xiao long bao again?!” and I just say “yup!” then proceed to slurp up all the yummy goodness. Sheng jian bao is really good too.
This is a great post and recipe! I’ve always wanted to make these at home so I’ll have to try it out when I have time. Thanks!
I’m looking for a straw ! To suck out every bit of the XLB juice.
I salute you in making your own XLB. They are sure worth your every effort
Some more! Some more! The XLM, I mean ;p LOL!
Wow, looks gorgeous! And I don’t think I’d have the patience to make perfect gelatin cubes either. My food blogging friend (Kirk from Mmm-Yoso) also made Shao Loeng Baos before, and he also chopped up the gelatin and put it inside the baos. http://mmm-yoso.typepad.com/mmmyoso/2006/04/the_xiao_long_b.html
PassionateEater-I just spent an hour at Kirk’s site - love it!
RM- I tried making those pleats and came to the conclusion that the restaurants hired little gremlins with little tiny hands in the back of the kitchen. If I figure it out or find myself a gremlin on minimum wage I’ll put up a video.
Wonderfull Jaden, I’ve no words to speak about, this is the most beautiful post I have seen recently.
Now I fell like to try to do XLB, thank you bye bye
Thank you so much for this recipe! I’ve been really missing the xiao long bao recently (my mom call the ones with soup in it “tang bao” and since it’s hard to get here, I have to make them myself. Now I can!
GuyJ-Yeah, there is definitely no yeast in dumpling dough. Actually, there is no yeast in Chinese Cha Sui Bao dough either (the light fluffy steamed buns with bbq pork stuffing)
Hi jaden, awesome posting. finally someone puts up a video on how to roll these little guys. nice job, i’ve tried to make my own dumplings from scratch and ended up looking like a ghost with all the flour i had to use haha.
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I am all WET… with salivation. It’s quite a bit of work to reach the Big O (I meant Oomph! - what were you thinking?) but I am sure it was well worth the effort. I can see your face all flushed with joy.
I was totally just seduced… at work no less! ;D Xiao long bao is probably one of my top 5 favorite things in the world. Oh soooo good. When I go back to Shanghai I eat it for breakfast everyday. My relatives always ask “Xiao long bao again?!” and I just say “yup!” then proceed to slurp up all the yummy goodness. Sheng jian bao is really good too.
This is a great post and recipe! I’ve always wanted to make these at home so I’ll have to try it out when I have time. Thanks!
Simcooks - I KNOW!! what was I thinking? It normally doesn’t take half a day to get the big O!!!
Amy- I’m going to Shanghai in October - can’t wait to order XLB for breakfast!!!!
new to site, really enjoy ure detailed approach and awesome photos to boot.
becoming a big fan of the site, keep up the great cooking =)
Hey Mario - thanks for reading…I’m having fun with the food photography and learning more as I go along. Its been a fun ride the past 3 months!
I’m looking for a straw ! To suck out every bit of the XLB juice.
I salute you in making your own XLB. They are sure worth your every effort
Some more! Some more! The XLM, I mean ;p LOL!
Wow, looks gorgeous! And I don’t think I’d have the patience to make perfect gelatin cubes either. My food blogging friend (Kirk from Mmm-Yoso) also made Shao Loeng Baos before, and he also chopped up the gelatin and put it inside the baos. http://mmm-yoso.typepad.com/mmmyoso/2006/04/the_xiao_long_b.html
Here is the million dollar question…some Xiao Long Bao restaurants make that little circle thingy at the center of all the pleats? How do they do it?
Tigerfish-nothing beats X-rated XLB!
PassionateEater-I just spent an hour at Kirk’s site - love it!
RM- I tried making those pleats and came to the conclusion that the restaurants hired little gremlins with little tiny hands in the back of the kitchen. If I figure it out or find myself a gremlin on minimum wage I’ll put up a video.
This is my favorite post EVER!
Wonderfull Jaden, I’ve no words to speak about, this is the most beautiful post I have seen recently.
Now I fell like to try to do XLB, thank you bye bye
Thank you Ady & Lizzy!
Thank you so much for this recipe! I’ve been really missing the xiao long bao recently (my mom call the ones with soup in it “tang bao”
and since it’s hard to get here, I have to make them myself. Now I can!
i have been searching for a good dumpling dough recipe for months now! thanks for this! can’t wait to try it!!!
i just found your blog DMBLGIT gallery and i love what you’re making here! i definitely will come back and read some more…
UnSwiss Miss- you’re website is hilarious - made my day!
Linda-let me know how yours turn out!
Eliza-DMBLGIT is so addictive! I can spend hours browsing through pics and people’s sites!
I tried to make steamed buns before but the recipe i saw said that yeast should be used, however they turned out far too thick!
GuyJ-Yeah, there is definitely no yeast in dumpling dough. Actually, there is no yeast in Chinese Cha Sui Bao dough either (the light fluffy steamed buns with bbq pork stuffing)
Thats probably why mine tasted more like bread!. Im having another go this weekend.
Hi jaden, awesome posting. finally someone puts up a video on how to roll these little guys. nice job, i’ve tried to make my own dumplings from scratch and ended up looking like a ghost with all the flour i had to use haha.
EatDrink-Thank you. It wasn’t as hard as I thought it would be, just very time consuming, but totally worth every minute.
[...] Shanghai Steamed Xiao Long Bao [...]
great post! do you have a recipe for sheng jian bao? thanks!