小笼包 (Xiao Long Bao) - 蟹粉
蟹粉小笼包 (syeh-fun syow lohng bow)
Crab Roe Xiao Long Bao
The premium version of Shanghai soup dumplings, filled with a mixture of crab roe, crab meat, and pork in a rich golden soup. Each bite releases an intensely savory burst.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ gluten
⚠ shellfish
⚠ soy
Equipment Needed
bamboo steamer
Instructions
-
1
Make aspic from pork skin, chill until set, then dice.
-
2
Mix crab roe, crab meat, pork, aspic, ginger juice, wine, and soy sauce.
-
3
Make thin dumpling wrappers and fill each, pleating at least 18 folds.
-
4
Steam in bamboo baskets for eight minutes.
-
5
Serve with a dip of black vinegar and julienned ginger.
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Did You Know?
Master xiao long bao pleaters at Din Tai Fung must achieve exactly 18 folds per dumpling to pass their test.
Chef's Notes
Equipment Tips
- bamboo steamer
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