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Steaming Xiao Long Bao (split from Los Angeles board)

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  • ns1 Oct 4, 2010 04:00 PM
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I now have 50 XLB but no steamer. Is there a preferred steaming method for XLB? I hear bamboo thrown around alot....

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  1. ns1,

    Do this.

    Get a large stock pot.

    Place an inverted soup bowl in the center bottom of your pot.

    Place a saucer on the top of the inverted soup bowl.

    Place XLB on top of the saucer.

    Add about an inch of water to your stock pot.

    Cover, bring to a boil, then lower the heat to a gentle simmer.

    Voila! Homemade steamed XLB.

    Enjoy.

    2 Replies
    1. re: ipsedixit

      Don't forget to line the saucer with parchment, or the traditional way, with leaves of napa cabbage to prevent sticking and breakage.

      1. re: taiwanesesmalleats

        Ah yes, forgot about that step. Thanks taiwanesesmalleats.

        (By the way, use nappa, that way you get to eat them afterwards).

    2. If you don't have a wok, use ipsedixit's method. If you have a wok and four wooden chopsticks, do the following:
      1. Arrange the chopsticks so they look like a empty tic-tac-toe board.
      2. Pour water until it is a little below the chopsticks.
      3. Heat the water until it boils.
      4. Get a metal or pyrex pie plate. Cover the bottom with Napa Valley cabbage and place the XLB on top. If you purchased them frozen, make sure you leave enough space for them to expand.
      5. Now place the pie plate on the tic-tac-toe structure. Cover and steam. Depending on your stove, it may take 10 minutes or so.
      6. Repeat steps 4 and 5 with another container and batch of XLB. This way, you can have fresh XLB every 10 minutes or so.
      7. Be careful when you remove the pie container. Add more water as needed.

      You can get an inexpensive wire steaming rack from any Chinese supermarket like 99 Ranch (see picture below)

      You can also get an inexpensive gadget that allows you to lift the pie plate out of the wok, but I don't recall the name of it.

       
      3 Replies
      1. re: raytamsgv

        I just thought of something.

        You could also use your rice cooker to steam XLB.

        1. re: ipsedixit

          Definitely true, but they usually take much longer to boil than a wok or pot on the stove. When I'm in a hurry, I preheat the water in a pot or in a microwave before I put the water into the rice cooker.

          We used to steam meats and veggies while the rice was cooking as well. We just put them into a ceramic bowl, placed on on the rice, and everything cooked at once.

          1. re: raytamsgv

            We used to steam meats and veggies while the rice was cooking as well. We just put them into a ceramic bowl, placed on on the rice, and everything cooked at once.
            ________________________

            I do this with eggs sometimes when I'm making rice for myself. Just crack an egg into the rice when its done, leave covered for about a minute or two and you've got perfect steamed egg over rice. Add some Chinese pork floss and sweet pickled cucumbers and you've got a perfect meal in a bowl.