Recipe of the day: this is our take on the vegan Xiao long Bao, 100% plant base, and simple to make. Each Bao is filled with juicy soup fillings!! We used the Wei Chuan dumpling wrappers, it made it so simple and tasty! ✨✨✨
Make soup jello: add kelp water, vegan fish sauce, soy sauce, and agar agar powder. Boil the soup and put in fridge for 30 m ins. 湯凍配方: 加昆布水, 素魚露, 醬油, 洋菜粉, 煮開並冷卻後放置冰箱30分鐘。
Make filling: add plant-based grounder pork, soy sauce, white pepper, five spice powder, sugar, sesame oil, and mushroom sauce. Steam for 8 mins. 製作內餡: 在植物絞豬肉中加入醬油, 白胡椒粉, 糖, 麻油, 和素蠔油. 混合後蒸8分鐘。
Place filling in the middle. Add soup jello and Chinese cabbage. 在水餃皮中放入餡料, 湯凍, 及高麗菜
Rub water on the wrapper. Continue to pleat the dough and then pinch the last fold into your first fold. Continue pinching the wrapper closed in a swirling motion. You should keep going in the same direction at all times. 在餃子皮邊緣沾水開始持續折疊麵皮，然後將最後一摺捏到第一摺上。以旋轉的動作並朝同一方向捏緊餃子皮
59
11
Buns8
Dessert7
Dry Food1
Dumplings19
Egg Rolls5
Entrée9
Gyoza8
Hot & Spicy8
Meal15
Meat & Seafood5
Mini Buns5
Noodle2
Shells & Wrappers16
Snacks32
Soup5
Spring Rolls10
Vegetarian6
Wontons4
