Scallop Xiaolongbao
The synergy of sea and land flavors! Top Dim Sum with Whole Scallop Columns
Description
A luxurious Xiaolongbao overflowing with seafood broth, made by placing a whole small scallop adductor muscle on top of the pork filling and wrapping it up.
Restaurants serving Scallop Xiaolongbao
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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
- Dried scallops
- Raw scallops
- Minced pork
- Flour
- Pork skin
Instructions
- [Authentic Recipe]
- Rehydrate dried scallops overnight. Use the soaking water to boil pork skin, creating a special 'seafood aspic' packed with scallop umami, and chill to set.
- Knead minced pork with shredded rehydrated scallops, scallions, ginger, and the scallop aspic.
- Prepare small raw scallop adductor muscles (or rehydrated dried ones). Place pork filling in the center of ultra-thin dough, and top with one whole scallop.
- Pleat beautifully so the scallop is slightly visible from the top, and steam for about
- mins. Pork fat and scallop succinic acid fuse to create the ultimate umami soup.
Learn more Spice, substitutes, tips
Key spices
White pepper
Substitutes at Japanese supermarkets
Store-bought boiled baby scallops, Scallop bouillon
Pairing
Oolong Tea or White Wine
Trivia
[For Everyone] The synergistic effect of amino acids (pork) and succinic acid (scallop) multiplies the umami values. Infallible deliciousness that tourists always repeat.
Eating tips & etiquette
[Unique Eating] Break the thin skin on a soup spoon, and first slowly roll only the overflowing 'seafood pork broth' on your tongue to savor the umami!
Allergen
Wheat, Pork, Soy