Dumplings & Dim Sum
Truffle Chicken Xiao Long Bao
松露雞肉小籠包
Steam 9–10 minutes from frozen · do not crowd the tray
In the pack
- ◆Chicken
- ◆black truffle
- ◆aspic-set broth
- ◆wheat flour wrapper
You'll need
- ◆Black vinegar
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
Count the pleats: a properly folded xiao long bao carries at least eighteen, twisted shut in one motion.
Allergens
Contains gluten, 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.