Giant Xiaolongbao
Directions
- 1Soak shiitake in 200 ml boiling water until soft. Squeeze, mince, and keep the soaking liquid.
- 2Stir Seasoning A into the shiitake soaking liquid; let cool to room temp.
- 3In a bowl, add all filling ingredients (start with pork), pour in the seasoned liquid, and knead well until sticky.
- 4Spread 1/3 of the filling in a heatproof dish. Cover the surface with wrappers. Add the rest of the filling, level it, then cover with more wrappers.
- 5Brush the top with the soy–water mix.
- 6Steam on high about 15 min (skillet + lid or foil works) until cooked through.
Ingredients
- 400 g Ground pork
- 200 g Bean sprouts finely chopped
- 20 g White leek finely sliced
- 0.5 tsp Ginger powder
- 1 clove Garlic grated
- 10 g Dried shiitake rinsed
- 200 ml Boiling water for soaking
- 1.5 tbsp Sake
- 1 tbsp Soy sauce
- 0.5 tbsp Sesame oil
- 3 tsp Chinese chicken powder
- 1.5 tbsp Oyster sauce
- 0.25 tsp Sugar
- 1 tsp Soy sauce
- 1 tbsp Water
- sheets Wonton or gyoza wrappers
Equipment
heatproof dishskilletlidfoil
Tips
- Slice like a cake and serve with black vinegar + ginger.
- Kimchi version is good.
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