Xiaolongbao: Difference between revisions
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Chinese buns in general may be divided into two types, depending on the degree of [[leavening]] of the flour skin.<ref>From the ''Annals of Jiading'': "Buns can be made with leavened or unleavened dough. Those made with unleavened dough use clear water for mixing, the skin is thin and the fillings large. It is frequently made in Nanxiang, but is imitated elsewhere, calling it "Xiang style". (《嘉定县续志》: 馒头有紧酵松酵两种，紧酵以清水和面为之，皮薄馅多，南翔制者最著，他处多仿之，号为翔式)</ref> Steamed buns made with raised flour are seen throughout China, and are what is usually referred to as [[baozi]]. Steamed buns made with unraised flour are more commonly seen in [[Jiangnan|the south]]. The Xiaolongbao belongs to the latter category. This means that its skin is smooth and somewhat translucent, rather than being white and fluffy. The similarity of this appearance to that of [[jiaozi]] ("dumpling") has meant that the Xiaolongbao is sometimes classified as a [[dumpling]] outside of China. It is, however, distinct from both steamed and boiled [[jiaozi]] in texture and method of production. |
Chinese buns in general may be divided into two types, depending on the degree of [[leavening]] of the flour skin.<ref>From the ''Annals of Jiading'': "Buns can be made with leavened or unleavened dough. Those made with unleavened dough use clear water for mixing, the skin is thin and the fillings large. It is frequently made in Nanxiang, but is imitated elsewhere, calling it "Xiang style". (《嘉定县续志》: 馒头有紧酵松酵两种，紧酵以清水和面为之，皮薄馅多，南翔制者最著，他处多仿之，号为翔式)</ref> Steamed buns made with raised flour are seen throughout China, and are what is usually referred to as [[baozi]]. Steamed buns made with unraised flour are more commonly seen in [[Jiangnan|the south]]. The Xiaolongbao belongs to the latter category. This means that its skin is smooth and somewhat translucent, rather than being white and fluffy. The similarity of this appearance to that of [[jiaozi]] ("dumpling") has meant that the Xiaolongbao is sometimes classified as a [[dumpling]] outside of China. It is, however, distinct from both steamed and boiled [[jiaozi]] in texture and method of production. |
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Xiaolongbao are traditionally filled with pork, but variations include other meats, seafood and [[vegetarian]] fillings, as well as other possibilities. One popular and commonly seen variant is pork with minced crab meat and roe. The characteristic soup inside is created by wrapping solid meat [[gelatin]] inside the skin alongside the meat filling. |
Xiaolongbao are traditionally filled with pork, but variations include other meats, seafood and [[vegetarian]] fillings, as well as other possibilities. One popular and commonly seen variant is pork with minced crab meat and roe. The characteristic soup inside is created by wrapping solid meat [[gelatin]] inside the skin alongside the meat filling. Heat from steaming then melts the gelatin into soup. In modern times, refrigeration has made the process of making Xiaolongbao during hot weather easier, as one can use chilled gelatin which might otherwise be liquid at room temperature. |
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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. |
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. |
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Revision as of 10:48, 2 April 2010
| Xiaolongbao | |||||||||||||||
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 Steamed Xiaolongbao served on a bed of napa cabbage | |||||||||||||||
| Traditional Chinese | 小籠包 | ||||||||||||||
| Simplified Chinese | 小笼包 | ||||||||||||||
| Literal meaning | little basket bun | ||||||||||||||
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Xiǎolóngbāo, also known as soup dumpling,[1] is a type of baozi from eastern China, including Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name (xiaolong is literally "small steaming basket").
Xiaolongbao are sometimes known as xiaolong mantou (simplified Chinese: 小笼馒头; traditional Chinese: 小籠饅頭; pinyin: xiǎolóng mántóu). Mantou describes both filled and unfilled buns in southern China, but only describes unfilled buns in northern China.
Ingredients
Chinese buns in general may be divided into two types, depending on the degree of leavening of the flour skin.[2] Steamed buns made with raised flour are seen throughout China, and are what is usually referred to as baozi. Steamed buns made with unraised flour are more commonly seen in the south. The Xiaolongbao belongs to the latter category. This means that its skin is smooth and somewhat translucent, rather than being white and fluffy. The similarity of this appearance to that of jiaozi ("dumpling") has meant that the Xiaolongbao is sometimes classified as a dumpling outside of China. It is, however, distinct from both steamed and boiled jiaozi in texture and method of production.
Xiaolongbao are traditionally filled with pork, but variations include other meats, seafood and vegetarian fillings, as well as other possibilities. One popular and commonly seen variant is pork with minced crab meat and roe. The characteristic soup inside is created by wrapping solid meat gelatin inside the skin alongside the meat filling. Heat from steaming then melts the gelatin into soup. In modern times, refrigeration has made the process of making Xiaolongbao during hot weather easier, as one can use chilled gelatin which might otherwise be liquid at room temperature.
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.
Serving
Traditionally, the Xiaolongbao is a dianxin / dim sum or snack item. The buns are served hot in the bamboo baskets in which they were steamed, often on a bed of napa cabbage, and may be dipped in Chinkiang vinegar with ginger slivers.
Xiaolongbao have also become popular as a main dish. In Cantonese regions and the West, it is also commonly served as a yum cha item.
Frozen Xiaolongbao are now mass produced and a popular frozen food sold worldwide.
Origins in Shanghai
Shanghai-style Xiaolongbao originated in Nanxiang, a suburb of Shanghai in the Jiading District. The inventor of Xiaolongbao sold them in his first store in Nanxiang next to the town's notable park, Guqi Garden.[citation needed] From there, the Xiaolongbao expanded into downtown Shanghai and outward.
Two specialist Xiaolongbao restaurants are often regarded as the most authentic.[citation needed] One is the Nanxiang Bun Shop (Nanxiang Mantou Dian), which derives from the original store in Nanxiang but is now located in the City God Temple precinct. It is famed for its crab meat-filled buns. The other is Gulong Restaurant, at the original site next to Guqi Garden in Nanxiang.
Jia Jia Tan Bao next to the People's Square makes many types and has a long queue waiting to order. Girls fold the dumplings in view from the restaurant.[3]
See also
Notes
- ^ Not to be confused with the "soup bun" (simplified Chinese: 汤包; traditional Chinese: 湯包; pinyin: tāngbao), a steamed bun made with leavened dough, filled with mostly soup, a specialty of Yangzhou.
- ^ From the Annals of Jiading: "Buns can be made with leavened or unleavened dough. Those made with unleavened dough use clear water for mixing, the skin is thin and the fillings large. It is frequently made in Nanxiang, but is imitated elsewhere, calling it "Xiang style". (《嘉定县续志》: 馒头有紧酵松酵两种，紧酵以清水和面为之，皮薄馅多，南翔制者最著，他处多仿之，号为翔式)
- ^ page 26 Newsweek