Pork Xiao Long Bao
Soup dumplings filled with pork.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Dumpling 85
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Xiao Long Bao, or soup dumplings, are believed to have originated in Nanxiang, a suburb of Shanghai, during the Qing Dynasty (1644-1912). They evolved from smaller steamed buns, with the addition of aspic that melts into soup during the steaming process.
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Xiao Long Bao are a beloved part of Chinese culinary culture, especially in Shanghai and surrounding regions. They are often enjoyed as a brunch or lunch item and are considered a delicacy.
Serving and Presentation
Xiao Long Bao are traditionally served in bamboo steaming baskets. The presentation is important; the dumplings should be plump and intact, with a small twist or pleat at the top.
A Social Dish
Sharing a basket of Xiao Long Bao is a common social activity. It's often enjoyed with family and friends.
Regional Variations
While originating in Shanghai, regional variations exist. Some versions may use different fillings or broths.
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Pork Xiao Long Bao are characterized by a savory, rich broth encapsulated within a delicate dumpling wrapper, combined with flavorful pork filling.
The primary flavor components are the savory richness of the pork broth, often made with pork bones, chicken feet, and sometimes ham, simmered for hours. The pork filling is typically seasoned with ginger, scallions, soy sauce, sesame oil, and Shaoxing wine. The dumpling wrapper provides a subtle starchy flavor that complements the savory filling. The dipping sauce, usually a mix of black vinegar and ginger, adds a tangy and spicy counterpoint to the richness of the dumpling.
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The Chopstick Method
Carefully pick up a dumpling with your chopsticks, holding it gently by the pleats or top to prevent tearing.
The Spoon Maneuver
Place the dumpling on a Chinese soup spoon. This is crucial for catching the broth when you puncture the dumpling.
Creating the Hole
Carefully bite a small hole in the side of the dumpling, allowing the broth to flow into the spoon. Be cautious, as the broth can be very hot.
Savoring the Broth
Drink the broth from the spoon before eating the remaining dumpling, or alternatively, dip the dumpling into the vinegar and ginger mixture and then eat it.
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