Xiǎolóngbāo (literally "little basket
bun"; also known as soup dumpling is a type of baozi (filled bun or
bread-like item) from Eastern China, including Shanghai and Wuxi. These buns
are traditionally steamed in bamboo baskets, hence the name.
Xiaolongbao are
traditionally filled with soup and meat, but variations include seafood and
vegetarian fillings, as well as other possibilities. The soup inside is created
by placing some meat gelatin inside the dumpling before steaming. The steam
heat melts the gelatin into soup. In modern times,
refrigeration makes it easy to wrap up using chilled gelatine which otherwise
might be liquid at room temperature during hot weather.
As is
traditional for buns of various sizes in the Jiangnan region, these steamed buns
feature a skin that is gathered up into fine folds at the top, prior to
steaming. ServingTraditionally, the Xiaolongbao is a dianxin or snack item. The
bun is served hot. It is dipped in Chinkiang vinegar with ginger slivers, and
is traditionally served with a light, clear soup.
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