Dumplings & Dim Sum
Crab & Chicken Xiao Long Bao
蟹粉雞肉小籠包
Steam 9–10 minutes from frozen · large tray 10–15 pcs
In the pack
- ◆Crab meat
- ◆chicken
- ◆aspic-set broth
- ◆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
In Shanghai, crab xiao long bao is a two-week season in autumn. Freezing is how the rest of the year gets to taste it.
Allergens
Contains gluten, crustaceans, soy. 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.