Spicy Mala Xiaolongbao
Magma overflows from the scarlet skin! Peppers and peppers in a small bun
Description
A stimulating Xiaolongbao where a spicy pork soup flavored with Sichuan peppercorns and chili oil is encased in a wrapper dyed bright red with chili or beets.
Restaurants serving Spicy Mala 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
- Minced pork
- Homemade chili oil
- Sichuan peppercorns
- Doubanjiang
- Flour
- Beets
Instructions
- [Authentic Recipe]
- Knead beet juice or fine paprika/chili powder into flour to make a bright red dough visually signaling heat.
- Mix special homemade chili oil, ground Sichuan peppercorns (huajiao), doubanjiang, scallions, ginger, and pork aspic into minced pork. The key is a strong 'Ma' (numbing) effect from the peppercorns, not just heat.
- Beautifully wrap the spicy filling in the red dough and steam for about
- minutes.
- Breaking the wrapper unleashes a bright red, magma-like capsaicin soup infused with chili oil.
Learn more Spice, substitutes, tips
Key spices
Numbing spice of Sichuan peppercorns
Substitutes at Japanese supermarkets
Store-bought crunchy chili oil, Sansho powder
Pairing
Cold Taiwan Beer
Trivia
[Trend] Hugely popular among youth due to massive visual impact and SNS video appeal. A stimulating evolved dim sum developed for Taiwanese palates that love 'Mala Hotpot'.
Eating tips & etiquette
[Unique Eating] Because the heat and spice will cause panic, always let the soup cool slightly on the spoon, and challenge it only after preparing beer to wash it down!
Allergen
Wheat, Pork, Soy, Sesame