How to steam Xiaolongbao deliciously in a frying pan

For frying pan

What you need to cook

• Frying pan
• A lid that fits the frying pan
• Cooking sheet
• Water 〇200cc + 50~100cc (for a frying pan with a diameter of 26 cm) 〇150cc + 0~50cc (for a frying pan with a diameter of 20 cm)
• Plates

Before you start

Key points to avoid failure

- When there is moisture in the frying pan and steam is coming out, cover the pan and heat on high heat for a total of 7 minutes, which will cook the food thoroughly and make it safe to eat.

-The appropriate amount of water varies depending on the diameter of the frying pan and the strength of the heat.

・It's not a big problem if there is a lot of moisture, but if the moisture evaporates, it will stick to the cooking sheet.

The dough will tear and the meat juices will leak out, so we recommend trying it with the quantities above.

How to make it (for a 26cm frying pan)

1. Cut a sheet of parchment paper to fit the size of your frying pan and place it in the pan.

② Arrange the Xiaolongbao leaving some space between them so they don't stick together, add 200cc of water (the amount specified) under the cooking sheet and turn on the heat.

*When adding water, make sure to add water underneath the cooking sheet!

3) Once it has come to a complete boil, cover and set a timer for 4 minutes.

④After 4 minutes, check the remaining liquid and add 50~100cc of water.

*If the moisture evaporates during the next 3 minutes of heating, the xiaolongbao may stick to the cooking sheet.

It is recommended to drink plenty of water until you get used to it.

⑤It will boil immediately, so cover it and set a timer for 3 minutes.

⑥After 3 minutes, open the lid and remove onto a plate.

Please be careful when removing it so as not to get burned.

*Leaving some moisture in the dough will prevent it from sticking to the baking sheet, making it less likely to tear and allowing you to enjoy it with plenty of meat juices.

bonus

Trying to make baked Xiaolongbao! Watch the video from 1:52

*Notes

The dough used for these xiaolongbao is not specifically designed for baked xiaolongbao, so they will easily tear when baked.

Please be aware of this before grilling.

The cooking method itself is easy!

①Before arranging the Xiaolongbao, lightly coat the bottom with oil.

②The rest is the same as above!

③Once the 7 minutes of heating is finished, use chopsticks to check that the xiaolongbao are not sticking together, and then all you have to do is leave them to evaporate the moisture and brown them!

④ When it has reached the color you like, remove it from the oven, but be careful not to bake it for too long as it will become more likely to tear!

*If it does stick, do not try to peel it off forcefully. Instead, wait until it cools down a bit and it may come off easily.