The 'Xiao Long Bao' is an anomaly. Its delicate skin is thinner than other dumplings, yet it's supple enough to contain its broth. Yet, if this same skin gets overcooked and too soggy, the juices will bust a leak easily, thus creating a dumpling disaster. Pack the filling too tightly, or pleat the dumpling a little too loosely, likewise, the juices will grab the chance to bust into sweet freedom. Reason #1 to negotiating this balance is aspic - a jellified meat stock, which melts into a deeply flavoured broth as the dumplings are steaming. The next reason lies in the protein content of the dumpling skin - the higher the protein, the higher the gluten level and the more elastic the dough will be. The elasticity helps the xiao long bao to not tear easily, yet still remain delightfully easy to chew into. Check out our 'Xiao Long Bao' specials here >> qoo10.sg/quickmart #quickmartsg ----- Don't forget to use the hashtag #quickmartsg on any of your Facebook or Instagram posts when you purchase something from QuickMart! Stand a chance to pre-enter our weekly lucky draw $30 prize voucher (first draw closes 26 Sept 23:59pm!) #quickmartsg
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