Description
Xiaolongbao is a steamed dumpling filled with a gelatinous pork broth.
Technical
The broth is produced by gelatinizing collagen from pork skin and bones at 70–80 °C, forming a 1.5–2 % gelatin solution that sets at 30–35 °C. The wrapper dough, a wheat‑starch batter, is kept at 70–75 °C to inhibit gluten development, yielding a translucent, tender membrane that traps the broth during steaming.
Science
Primary Reaction
Collagen denaturation and gelatinization
Sensory Profile
Aroma ()
savorymeatyrichsteamedwarmpork-infusedginger-spicedearthyumami-richaromatic