Dumplings & Dim Sum
Chicken Xiao Long Bao
雞肉小籠包
Steam 9–10 minutes from frozen, 6–7 minutes fresh
In the pack
- ◆Chicken
- ◆aspic-set broth
- ◆ginger
- ◆wheat flour wrapper
You'll need
- ◆Black vinegar
- ◆julienned ginger
The method
- 1
Pour 5–6 cups of water into the base of the steamer and bring it to the boil.
- 2
Brush the bamboo tray with a little oil so nothing sticks. Large tray 10–15 pieces, small tray 6–8.
- 3
Steam over high heat for 9–10 minutes — 6–7 minutes if the dumplings are fresh rather than frozen.
Timer 9:30 - 4
Lift the lid away from you, let the steam escape, then serve straight from the tray.
Did you know
The soup is added as a jelly, folded inside cold. Steam melts it — that is the trick behind every soup dumpling.
Allergens
Contains gluten, soy, sesame. Ingredients and allergens are listed per dish, but our meals are prepared in a commercial kitchen that also processes fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites — we cannot guarantee any dish is free of them.
Keeping it
Refrigerate at 4°C and cook within three days. Meals freeze for up to three months; once thawed at 4°C, cook or reheat to 70°C and eat within 24 hours.