Pan-Seared Xiaolongbao with Radish Slaw
A twist on traditional Chinese xiaolongbao, these pan-seared dumplings are filled with a savory pork mixture and served with a refreshing radish slaw.
Ingredients
- ●1 pound pork shoulder finely chopped
- ●2 tablespoons aromaticchopped scallions
- ●1 cup chinese cabbageshredded
- ●1 medium radishgrated
- ●20-24 wrappers xiaolongbao wrappersavailable at most Asian markets
Instructions
- 1
In a large mixing bowl, combine chopped pork, aromatic, and a pinch of salt and pepper. Mix well to combine.
- 2
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 3
Bring a large pot of water to a boil and cook the xiaolongbao wrappers according to the package instructions.
- 4
While the wrappers are cooking, assemble the radish slaw by combining shredded cabbage, grated radish, and a drizzle of vinegar in a small bowl.
- 5
Heat a large skillet over medium-high heat and add a small amount of oil. Once hot, add the pan-seared xiaolongbao and cook for 2-3 minutes on each side, until golden brown.
- 6
Serve the pan-seared xiaolongbao with a dollop of radish slaw on top.