{"id":287740,"date":"2010-05-01T16:48:00","date_gmt":"2010-05-01T14:48:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/?post_type=wprm_recipe&#038;p=287740"},"modified":"2022-10-04T16:16:22","modified_gmt":"2022-10-04T14:16:22","slug":"wprm-xiao-long-bao","status":"publish","type":"wprm_recipe","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/recipe\/wprm-xiao-long-bao\/","title":{"rendered":"Xiao Long Bao"},"content":{"rendered":"<p>Xia long bao\u201d are small Chinese steamed ravioli with a juicy pork filling\u00a0which is the same as the\u00a0<a href=\"https:\/\/lesrecettesdebernard.blogspot.com\/2010\/01\/brioche-de-shanghai-au-porc-juteux.html\" target=\"_blank\" rel=\"noopener\">Shanghai buns<\/a>.<\/p>\n\n    <div class=\"xs_social_share_widget xs_share_url after_content \t\tmain_content  wslu-style-1 wslu-share-box-shaped wslu-fill-colored wslu-none wslu-share-horizontal wslu-theme-font-yes wslu-main_content\">\n\n\t\t\n            <div class=\"wslu-share-count\">\n                <span class=\"wslu-share-count--total\">0<\/span>\n                <span class=\"wslu-share-count--text\">Shares<\/span>\n            <\/div>\n\n\t\t\n        <ul>\n\t\t\t        <\/ul>\n    <\/div> \n","protected":false},"author":1,"featured_media":29212,"template":"","format":"standard","wprm_course":[9164],"wprm_cuisine":[9174],"wprm_keyword":[],"wprm_ingredient":[9168,9169,4545,9166,9172,9170,9171,9167,175,4797,176,6604],"wprm_ingredient_unit":[7562,2468,2465,7560,7559,9173],"wprm_glossary_term":[],"wprm_equipment":[],"class_list":["post-287740","wprm_recipe","type-wprm_recipe","status-publish","format-standard","has-post-thumbnail","hentry","wprm_course-starter","wprm_cuisine-chinese","wprm_ingredient-black-soy-sauce","wprm_ingredient-chinese-onion","wprm_ingredient-chinese-wine","wprm_ingredient-chopped-pork-loin","wprm_ingredient-flour","wprm_ingredient-ginger","wprm_ingredient-jelly","wprm_ingredient-pepper","wprm_ingredient-salt","wprm_ingredient-sesame-oil","wprm_ingredient-sugar","wprm_ingredient-water-en"],"acf":[],"recipe":{"id":287740,"slug":"wprm-xiao-long-bao","post_status":"publish","date":"2010-05-01 16:48:00","date_formatted":"May 1","post_password":"","post_author":"1","language":"en","type":"food","image_id":29212,"image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2010\/05\/xiao-long-bao-11.jpg","pin_image_id":"","pin_image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2010\/05\/xiao-long-bao-11.jpg","pin_image_repin_id":"","name":"Xiao Long Bao","summary":"<p>Xia long bao\u201d are small Chinese steamed ravioli with a juicy pork filling\u00a0which is the same as the\u00a0<a href=\"https:\/\/lesrecettesdebernard.blogspot.com\/2010\/01\/brioche-de-shanghai-au-porc-juteux.html\" target=\"_blank\" rel=\"noopener\">Shanghai buns<\/a>.<\/p>","author_display":"default","author_name":"","author_link":"","cost":"","servings":"36","servings_unit":"dumplings","servings_advanced_enabled":"","servings_advanced":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"prep_time":"20","prep_time_zero":"","cook_time":"10","cook_time_zero":"","total_time":"0","custom_time":"0","custom_time_zero":"","custom_time_label":"","tags":{"course":[{"term_id":9164,"name":"Starter","slug":"starter","term_group":0,"term_taxonomy_id":9164,"taxonomy":"wprm_course","description":"","parent":0,"count":6,"filter":"raw","term_order":"0"}],"cuisine":[{"term_id":9174,"name":"Chinese","slug":"chinese","term_group":0,"term_taxonomy_id":9174,"taxonomy":"wprm_cuisine","description":"","parent":0,"count":2,"filter":"raw","term_order":"0"}],"keyword":[]},"equipment":[],"ingredients":[{"ingredients":[{"uid":0,"amount":"30 ","unit":"g","name":" 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Continue this process for another 5 minutes.<\/p>","image":0,"ingredients":[]},{"uid":4,"name":"","text":"<p>Divide into three strands, then each strand into twelve equal pieces of dough.<\/p>","image":0,"ingredients":[]},{"uid":5,"name":"","text":"<p>Flatten each piece of dough with the palm of your hand and then with a rolling pin.<\/p>","image":0,"ingredients":[]},{"uid":6,"name":"","text":"<p>Put a spoonful of dough in each disc thus formed, then close each ravioli. I think the photo is probably less painful than a long explanation of the folding process.<\/p>","image":0,"ingredients":[]},{"uid":7,"name":"","text":"<p>Place the ravioli in a bamboo basket and steam for 10 minutes.<\/p>","image":0,"ingredients":[]},{"uid":8,"name":"","text":"<p>Xia long bao&quot; are served with a sauce (half balsamic vinegar, half soy sauce, with a little sesame oil and tabasco) and especially with chopsticks AND a spoon to catch the juice inside!<\/p>","image":0,"ingredients":[]}],"name":"","uid":-1}],"ingredients_flat":[{"name":"<strong>For the stuffing<\/strong>","uid":1,"type":"group"},{"uid":0,"amount":"30 ","unit":"g","name":" water","notes":"","converted":{"2":{"amount":"1.06","unit":"oz","unit_id":7560}},"unit_id":2468,"id":6604,"type":"ingredient"},{"uid":2,"amount":"300","unit":" g ","name":"chopped pork loin","notes":"","converted":{"2":{"amount":"1.27","unit":"tasses","unit_id":7559}},"unit_id":2468,"id":9166,"type":"ingredient"},{"uid":3,"amount":"5 ","unit":"g ","name":"salt","notes":"","converted":{"2":{"amount":"0.18","unit":"oz","unit_id":7560}},"unit_id":2468,"id":175,"type":"ingredient"},{"uid":4,"amount":"6 ","unit":"g ","name":"sugar","notes":"","converted":{"2":{"amount":"0.21","unit":"oz","unit_id":7560}},"unit_id":2468,"id":176,"type":"ingredient"},{"uid":5,"amount":"3 ","unit":"g ","name":"pepper","notes":"","converted":{"2":{"amount":"0.11","unit":"oz","unit_id":7560}},"unit_id":2468,"id":9167,"type":"ingredient"},{"uid":6,"amount":"1 ","unit":"tbsp","name":"Chinese wine","notes":"","converted":{"2":{"amount":"1","unit":"tbsp","unit_id":9173}},"unit_id":9173,"id":4545,"type":"ingredient"},{"uid":7,"amount":"2","unit":" tbsp","name":"black soy sauce","notes":"","converted":{"2":{"amount":"2","unit":"tbsp","unit_id":9173}},"unit_id":9173,"id":9168,"type":"ingredient"},{"uid":8,"amount":"15","unit":" g ","name":"Chinese onion","notes":" in small pieces","converted":{"2":{"amount":"0.53","unit":"oz","unit_id":7560}},"unit_id":2468,"id":9169,"type":"ingredient"},{"uid":9,"amount":"15 ","unit":"g ","name":"ginger","notes":"finely chopped ","converted":{"2":{"amount":"0.53","unit":"oz","unit_id":7560}},"unit_id":2468,"id":9170,"type":"ingredient"},{"uid":10,"amount":"2","unit":" tbsp. 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Then prepare the stuffing by mixing all the ingredients well.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":1,"name":"","text":"<p>On a work surface, put the flour, dig a well and pour the water.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":2,"name":"","text":"<p>Start kneading the dough with the palm of your hand, folding and folding the dough for five minutes.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":3,"name":"","text":"<p>After five minutes, use a rolling pin to continue working the dough, spreading it out lengthwise. Fold this strip into thirds, rotate it 90\u00b0 and then roll out into a strip again. 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