It's 100% worth it, especially when you can steam frozen dumplings/tamales and they come out just as good. Once you have a firm grip on the dumpling, lift it up and bring the spoon under the dumpling. Once the water is boiling, put the bamboo steamer in the wok or steamer pot, cover with the bamboo steamer lid, and steam over high heat for 8 minutes. Place frozen dumplings in the hot oil for about 3 minutes or until golden brown. Frozen dumplings can be steamed directly without thawing. Bring the steamer to a rolling boil and steam dumplings … If you're going to put the effort into Xiao Long Bao, I would recommend at least trying to do it the right way if you can afford to get a bamboo steamer. Note that when steamed, these xiao long pao may expand a bit. If I’m forced to burn my Chinese card at the end of this review, I will grasp onto it with white knuckles until the very last second. Photography by Sandy Gov. Anyway, once you have each xiao long pao, carefully steam to cook. Place it on the spoon without letting go of the xiao long bao. Turn dumplings over and pan-fry for about 3 minutes or until golden brown. Because I’m about to make a statement that takes one of Chinese gastronomy’s most beloved exports, and dare say a made-for-Americans supermarket version is actually, inexplicably, palm-to-forehead-smackingly, pretty dang good. Step 6: Eating! Make sure to space out the xiao long pao carefully so they don’t stick to each other. You can see straight away that the skin is too shiny and that you suspect it is also thick. It’s GREAT. Add 1/8 cup of water to the pan and cover with lid. Xiao Long Bao is one of the most famous Chinese steamed dumplings, but one of the most time-consuming to make from scratch. It’s like a game and meal all-in-one. Inside the dumpling are little pockets of gelatinized broth made from chicken, pork and cured ham. How does these store-bought-home-steamed Frozen Xiao Long Bao look like to you? Foodie and creator, Sandy says half the fun is lifting the soup dumpling from the bamboo steamer without tearing it. You'll need a firm grip on the dumpling since these are filled with soup and a meatball and it will feel squishy before you can get a hold of the xiao long bao. To steam dumplings, whether fresh or still frozen, arrange them on a steamer basket lined with Napa cabbage or coated with non-stick cooking spray. 9. If your xiao long baos are hot from the steamer, it may take up 3-4 minutes for the dumplings to be cool enough to consume in one bite without burning the inside of your mouth. My sadly misshapen xiao long pao Taste. Chinese soup dumplings are such a fun and delicious meal. Bao dough is akin to Western bread dough, the difference being that the cooking method is wet steam heat. If it does tear, no worries. These vegetarian soup dumplings contain all the flavor and fun without the meat. 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