Xiao Chi Jie soup dumplings review

Xiao Chi Jie soup dumplings review

#Xiao #Chi #Jie #soup #dumplings #review Welcome to Alaska Green Light Blog, here is the new story we have for you today:

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There are few foods sweeter than a soup dumpling. Sure, the Chinese are masters at inventing dumpling delights of all kinds. We have the icons: translucent plump har gao and open top shumai with orange cap. There’s the IYKYK, like my personal favorite, the puck-shaped pan-seared gow choi ban, which is hit or miss at dim sum but glorious when done right. However, Shanghai’s adorable Xiao Long Bao — colloquially known as XLB — has become the trendiest little dumpster to hit the mainstream, and it’s easy to see why.

Not only are they pretty to look at, but they’re also fun to eat. These neat little bundles of meat wrapped in flawless white flour batter are special because each one comes with a little surprise: a big mouthful of pork-based broth. Embedded in the filling of each strudel-tipped dumpling is a knob (or nobben, depending on the manufacturer) of collagen- and gelatin-rich aspic, which is essentially a solid broth. When the whole dumpling is steamed, it breaks down into solid form, simmering the meat in the essence of the broth and creating a concentrated flavor bomb that bursts when you bite into it.

I’ve only attempted to build my own XLB once in my life, at a proctored class hosted by celebrated people 3 times Restaurant in the Lower East Side of New York City. (I was very bad at it.) This experience only made me more grateful for those who are good at it and for the people who are willing to do this very hard, skill-based work for me. Like the people from Seattle’s Xiao Chi Jie, XCJ for short.

What’s so great about Xiao Chi Jie Xiao Long Bao?

Second-generation Chinese-Americans (and a husband-and-wife team) Jen Liao and Caleb Wang started this brand in 2018 with a traditional restaurant that celebrates the food of their heritage, and have since figured out how to bring this famous dish to life can share the rest of the country. Working with their chef Brian Yong, they’ve created a recipe so delicious that 50 dumplings in a bag sounds like a meal for one (depending on your tariff). of consumption).

The quality is in the details of these dumplings (and the recent winner of Kitchen Essentials!). They are made the old fashioned way – by hand and fresh daily. And yet the ingredients make the recipe stand out even more. The flour used for the outer shell is Mondako flour, a blend of winter and spring wheat that yields a supple, smooth dumpling skin that’s also tough enough to withstand the extreme treatment of freezing and steaming.

The entire scientific process that went into the development of the signature dough is outlined here, for those interested in food chemistry (like me!). If you feel up to the challenge, you can even try it yourself as XCJ proudly shares the recipe online. Personally, I prefer to leave that to the pros, because I was very bad here too.

The dough is only part of what makes these dumplings so good. The other part is a trio of mighty meaty fillings tucked neatly into the various types of dumplings: a freshly ground mixture of 80/20 pork seasoned with fresh ginger and spring onions, forming the meat in classic pork; a mix of pork and Pacific white shrimp in Shrimp & Pork; and freshly ground chicken at the newer Savory Chicken. The soup across the board is pork and chicken based and richly scented with rice wine, giving each a nice, brief burst of sour pop when it first hits your tongue.

In addition to just the right flavors and textures, XCJ has also developed a shipping system that allows home cooks to order (and eat!) virtually unlimited soup dumplings at home. Handcrafted daily on the West Coast and shipped anywhere on dry ice, the hassle justifies the cost, in my opinion. (It’s cheaper than ordering from a local restaurant, which may or may not make these tricky little guys fresh on the spot.)

What is the best way to use Xiao Chi Jie Xiao Long Bao?

All you have to do is steam these babies for 10 minutes in any flat-bottomed steamer — a traditional bamboo steamer, like the one on the XCJ website, the one that came with your rice cooker, or fits in your InstantPot – and whoosh! Your dumplings are ready to go.

Overall, these cute little dumplings are delicious for a quick snack, a simple lunch, or an appetizer for a dinner party. They sometimes literally explode with flavor so rich it’s surprising how full you can get after just eating a few. Pro tip: be patient so you don’t burn your tongue!

No matter what type of meaty filling you choose, the texture is just right—bouncy and firm without being mushy, soft, or too hard. The top sheet is elastic and won’t tear, which is super important because half the fun is the soup inside.

However, all of this is a lot of words for what can be summed up in a few acronyms: XCJ XLB, ILYSM.

What frozen finds are you stocking up on this winter? Tell us in the comments.

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