Nanxiang Steamed Bun
Nanxiang Steamed Bun, also known as Xiaolongbao, is a type of steamed bun from the Jiangnan region of China, especially associated with Shanghai and Wuxi. It is traditionally prepared in small bamboo steaming baskets.
Ingredients - Serves 4
- Salt - 1/2 teaspoon
- Ginger - 1 teaspoon, minced
- Sesame oil - 1 tablespoon
- Soy sauce - 2 tablespoons
- Green onions - 2, finely chopped
- Ground pork - 1 cup
- Warm water - 3/4 cup
- Sugar - 1 tablespoon
- Yeast - 1 teaspoon
- All-purpose flour - 2 cups
Let's Get Started
- In a large bowl, combine the flour, yeast, and sugar. Gradually add the warm water, stirring until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a large bowl, combine the ground pork, green onions, soy sauce, sesame oil, ginger, and salt.
- Once the dough has risen, punch it down and divide it into small pieces. Roll each piece into a ball and then flatten it into a circle.
- Place a spoonful of the pork filling in the center of each dough circle. Gather the edges of the dough up around the filling and pinch them together at the top to seal the bun.
- Place the buns in a bamboo steamer, leaving space between each one. Cover the steamer and let the buns rest for about 15 minutes.
- Fill a wok or large pot with a few inches of water and bring to a boil. Place the steamer over the boiling water and steam the buns for about 15 minutes, until they are puffed up and the filling is cooked through.
- Serve the Nanxiang Steamed Buns hot, with soy sauce for dipping.
Dietary Info
- Dish Type: Main Course
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 12g
- Sodium: 500mg
- Sugar: 3g
