Wuxi-style steamed buns, or xiaolongbao, are a traditional delicacy and a must-try for visitors to Wuxi in east China's Jiangsu Province. These buns are meticulously crafted from flour and minced pork leg meat, boasting a thin-yet-resilient wrapper that encases a sweet and savory filling, making them a beloved treat among food enthusiasts.
The creation of xiaolongbao is both an art and a science, requiring skills and patience. The dough must be soft and smooth, then divided into equal-sized pieces. Using two rolling pins, the dough is expertly rolled into delicate wrappers.
Attention to detail is crucial: the edges of the wrappers are made thinner than the central part, giving them their signature texture. Folding the wrappers is a test of the chef's skill, as they must continually use their thumbs to push the filling inward, creating multiple pleats.
Ensuring the top is fully sealed is essential to trap the savory meat juices inside. After sealing, the buns are steamed for 10-15 minutes, perfecting the balance between the tender dough and flavorful filling.
Serving xiaolongbao involves a unique technique: dip the bun lightly into vinegar to cool it slightly, then take a small bite on the side to create a hole. This allows you to slurp out the delicious soup before savoring the entire bun in one delightful bite.
Reference(s):
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