Loofah & Shrimp Xiaolongbao
Crispy texture! Healthy soup with Taiwanese hechima and shrimp
Description
A refreshing, non-greasy Xiaolongbao popular among Taiwanese women, made with sweet Taiwanese loofah (絲瓜) and plump peeled shrimp.
Restaurants serving Loofah & Shrimp Xiaolongbao
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Taiwanese loofah
- Peeled shrimp
- Flour
- Chicken aspic
- Ginger
Instructions
- [Authentic Recipe]
- Peel Taiwanese loofah thickly, dice finely. Sprinkle lightly with salt to extract excess moisture.
- Remove veins from fresh peeled shrimp and chop roughly to retain texture.
- Combine shrimp and loofah with a tiny amount of minced pork (for binding and richness), salt, white pepper, sesame oil, and aspic made from chicken broth.
- Wrap in ultra-thin dough and steam for about
- minutes. Steaming releases sweet juices from the loofah, combining with shrimp umami into a supreme refreshing soup.
Learn more Spice, substitutes, tips
Key spices
White pepper
Substitutes at Japanese supermarkets
Zucchini (Loofah substitute)
Pairing
Dong Ding Oolong Tea
Trivia
[Trend] Highly popular among women who find pork Xiaolongbao too heavy. Taiwanese loofah is softer and sweeter than Japanese ones, making it an excellent dim sum filling.
Eating tips & etiquette
[Unique Eating] Drizzle just a little black vinegar to enjoy the loofah's vibrant green color, crisp texture, and the shrimp's sweetness refreshingly!
Allergen
Wheat, Shrimp, Soy