Xiao Long Bao Casserole
Xiao Long Bao Casserole
Ingredients
For the Filling
- 1/2 cup dried shiitake mushrooms, rehydrated in hot water for 30 minutes, stems removed, finely chopped (reserve soaking liquid)
- 1 pound ground pork, 80/20 blend recommended
- 1/2 cup green onions, finely chopped
- 1 cup daikon radish, peeled and finely shredded
For the Seasoning Liquid
- 1/2 cup shiitake mushroom soaking liquid, strained
- 1/4 cup soy sauce
- 1 tablespoon chicken powder
- 1 teaspoon brown sugar
For Assembly
- 24 square wonton wrappers
Instructions
- 1
If not already done, rehydrate the dried shiitake mushrooms by placing them in a bowl and covering them with hot water. Let them soak for at least 30 minutes, or until softened. Once soft, remove the stems and finely chop the mushroom caps. Reserve 1/2 cup of the soaking liquid, straining it to remove any debris.
⏱️ 5 min
- 2
In a medium bowl, combine the strained shiitake mushroom soaking liquid, soy sauce, chicken powder, and brown sugar. Whisk until the sugar and chicken powder are fully dissolved. Set aside.
⏱️ 3 min
- 3
In a large mixing bowl, combine the ground pork, chopped rehydrated shiitake mushrooms, chopped green onions, and shredded daikon radish. Pour the prepared seasoning liquid over the filling ingredients.
⏱️ 5 min
- 4
Using a gloved hand or a sturdy spoon, thoroughly mix and knead the filling mixture for 3 to 5 minutes until it becomes sticky and cohesive, ensuring all the liquid is fully incorporated into the meat.
⏱️ 5 min
- 5
Lightly grease a heatproof casserole dish (approximately 8x8 inches or similar size, suitable for steaming). Spread approximately one-third of the meat filling mixture evenly into the bottom of the dish.
⏱️ 2 min
- 6
Arrange 8 to 10 square wonton wrappers over the first layer of filling, overlapping slightly if necessary, to cover the surface completely.
⏱️ 2 min
- 7
Spread the remaining two-thirds of the meat filling evenly over the wonton wrappers, smoothing it out to create an even layer.
⏱️ 2 min
- 8
Cover the top meat layer with the remaining 8 to 10 square wonton wrappers, again overlapping as needed to cover the surface.
⏱️ 2 min
- 9
Brush some of the remaining seasoning liquid (if any is left in the bowl from step 2, or use a little water mixed with a pinch of soy sauce) lightly over the top layer of wonton wrappers to moisten them.
⏱️ 1 min
- 10
Prepare your steamer: Place a steaming rack in a large pot or wok and add about 1 inch of water. Bring the water to a rolling boil over high heat. Carefully place the assembled casserole dish onto the steaming rack.
⏱️ 3 min
- 11
Cover the casserole dish tightly with aluminum foil, then cover the pot/wok with its lid. Steam on high heat for 15 minutes, or until the pork filling is cooked through and the wrappers are tender.
⏱️ 15 min
- 12
Carefully remove the casserole from the steamer. Let it rest for a few minutes before slicing into squares or wedges. Serve hot with your favorite dipping sauce, such as black vinegar with ginger.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Xiao Long Bao Casserole
Ingredients
For the Filling
- 1/2 cup dried shiitake mushrooms, rehydrated in hot water for 30 minutes, stems removed, finely chopped (reserve soaking liquid)
- 1 pound ground pork, 80/20 blend recommended
- 1/2 cup green onions, finely chopped
- 1 cup daikon radish, peeled and finely shredded
For the Seasoning Liquid
- 1/2 cup shiitake mushroom soaking liquid, strained
- 1/4 cup soy sauce
- 1 tablespoon chicken powder
- 1 teaspoon brown sugar
For Assembly
- 24 square wonton wrappers
Instructions
- 1
If not already done, rehydrate the dried shiitake mushrooms by placing them in a bowl and covering them with hot water. Let them soak for at least 30 minutes, or until softened. Once soft, remove the stems and finely chop the mushroom caps. Reserve 1/2 cup of the soaking liquid, straining it to remove any debris.
⏱️ 5 min - 2
In a medium bowl, combine the strained shiitake mushroom soaking liquid, soy sauce, chicken powder, and brown sugar. Whisk until the sugar and chicken powder are fully dissolved. Set aside.
⏱️ 3 min - 3
In a large mixing bowl, combine the ground pork, chopped rehydrated shiitake mushrooms, chopped green onions, and shredded daikon radish. Pour the prepared seasoning liquid over the filling ingredients.
⏱️ 5 min - 4
Using a gloved hand or a sturdy spoon, thoroughly mix and knead the filling mixture for 3 to 5 minutes until it becomes sticky and cohesive, ensuring all the liquid is fully incorporated into the meat.
⏱️ 5 min - 5
Lightly grease a heatproof casserole dish (approximately 8x8 inches or similar size, suitable for steaming). Spread approximately one-third of the meat filling mixture evenly into the bottom of the dish.
⏱️ 2 min - 6
Arrange 8 to 10 square wonton wrappers over the first layer of filling, overlapping slightly if necessary, to cover the surface completely.
⏱️ 2 min - 7
Spread the remaining two-thirds of the meat filling evenly over the wonton wrappers, smoothing it out to create an even layer.
⏱️ 2 min - 8
Cover the top meat layer with the remaining 8 to 10 square wonton wrappers, again overlapping as needed to cover the surface.
⏱️ 2 min - 9
Brush some of the remaining seasoning liquid (if any is left in the bowl from step 2, or use a little water mixed with a pinch of soy sauce) lightly over the top layer of wonton wrappers to moisten them.
⏱️ 1 min - 10
Prepare your steamer: Place a steaming rack in a large pot or wok and add about 1 inch of water. Bring the water to a rolling boil over high heat. Carefully place the assembled casserole dish onto the steaming rack.
⏱️ 3 min - 11
Cover the casserole dish tightly with aluminum foil, then cover the pot/wok with its lid. Steam on high heat for 15 minutes, or until the pork filling is cooked through and the wrappers are tender.
⏱️ 15 min - 12
Carefully remove the casserole from the steamer. Let it rest for a few minutes before slicing into squares or wedges. Serve hot with your favorite dipping sauce, such as black vinegar with ginger.
⏱️ 5 min