My theme for 2015 is “Explore” and one of my favourite ways to do this is to treat myself to something from my neighbourhood that is inexpensive that I can have for lunch. The other day I picked up these pork and crab “soupy” buns.
I love it. I go into these markets and most of the time have no idea what anything is and that is just so exciting. But it can also be extremely intimidating. I easily get information overload, pick up some bananas and mushrooms and go home.
Not this time! I discovered the frozen dumplings section (insert hallelujah-like music) and picked these up for just a couple of bucks. They are made by Ri Wang Foods and you get 10 pieces per package.
They are frozen and uncooked and absolutely adorable.
I put some parchment paper in my steamer and steamed them for 10-12 minutes. Look at them glistening!!!
Even though I know I love dumplings and had a feeling they were going to be great, I must admit, I was a little nervous. I am so used to making my own food that prepped food like this can worry me but then I could hear my mom saying to me, “Don’t be scared.”
They were wonderful! And, they were soupy, LOL! I thought it was a mistranslation or something but no, there was broth inside so you kind of have to slurp them to eat them. Which was so much fun! The texture was great, the flavour was good and my homemade dipping sauce rocked! (See photo above.)
Lunch for probably $1.50 that was fun to eat. You can’t beat that!
I give this product four out of five wooden spoons.
I wonder what I will explore next???!!!
The Happy Whisk says
Five wooden spoons, wow, that is killer good.
Yup, that’s how good they were!
Four out of five… 😛
Soupy Buns are called Xiaolongbao in Chinese. It is traditionally prepared in xiaolong, small bamboo steaming baskets, which give them their name. They are originated from Shanghai. A broth is prepared and cool in jello form in the fridge, then the “jello” will be placed along with the pork (and crab in this case) stuff inside the bun. The “jello” then melts inside the buns during steaming. The more soup inside the buns, the better the buns are. They are my favourite!
Wow, that is a ton of work that goes into making them soupy! Totally makes sense and thank for sharing the secret intel.
Do you cover them while they were steaming? I steamed mine covered for 15 minutes and most of the liquid came out.
Yes, I always cover any dumpling when steaming. Maybe try for 10 minutes next time. Some of the liquid came out of mine too but there was still some in there when I ate them. I hope that helps!