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Steaming frozen shanghainese dumplings (xiao long bao)?

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Steaming frozen shanghainese dumplings (xiao long bao)?

Momo | Jan 12, 2006 02:05 PM

Hey all,

I bought two boxes of plump juicy crabmeat XLB all the way from Joe's Shanghai in Flushing NYC back to San Francisco. The only problem is how long should I steam these?
The first batch I steamed them frozen for 10 minutes or so and the skin still felt doughy or really wasn't that great. I'm disappointed at the results because I brought this all the way for my fiance to try....
Hounds, any suggestions? Should I be defrosting these xlb first? Or do they just not taste as good if you don't eat them at the restaurant?
I handcarried them with ice packs for the cross country flight....

TIA
Momo

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