Xiao Long Bao and Vegan Jackfruit bowl

Xiao Long Bao Recipe

Xiao Long Bao Recipe

Okay, the name might sound fancy, but essentially Xiao Long Bao is a soup dumpling, satisfying multiple cravings all in one go. But how do we make them at home? Simply keep reading.


  • 20 dumpling wrappers
  • ⅔ Cup water(150 mL)


  • ⅔ Cup hot water(150 mL)
  • 0.2 oz gelatin powder(5 g)
  • 1 tablespoon soy sauce
  • 1 tablespoon chicken stock


  • 5 oz ground pork(130 g)
  • 1 green onion, finely chopped
  • 2 shiitake mushrooms, finely chopped
  • ½ Inch piece ginger, peeled and grated
  • 1 clove garlic, grated
  • 1 teaspoon sesame oil
  • 1 teaspoon sake

1. For the soup, add the hot water, gelatin powder, soy sauce, and chicken stock to a medium bowl. Stir to combine. Pour into a shallow dish and chill in the refrigerator for 1 hour, until set.

2. When set, fluid and break up the jellied soup with a fork.

3. For the filling, combine the ground pork, green onion, mushrooms, ginger, garlic, sesame oil, and sake in a medium bowl. Mix with your hands until combined.

4. Scoop a spoonful of filling onto the middle of a dumpling wrapper. Add a spoonful of soup jelly on top.

5. Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling.

6. Put a plate in a medium pan, and lay a piece of parchment paper over it.

7. Set the dumplings on the plate and pour 150 milliliters (⅔ cup) water under the plate. Cover and steam for 5 minutes over medium heat.

We credit this recipe to Daiki Nakagawa from the Tasty team.

Vegan Jackfruit bowl

Vegan Jackfruit bowl

This deliciously intricate recipe will leave you swooning over plant-based recipes for your future cooking endeavours.


Rice and Peas

  • 1 teaspoon coconut oil
  • 1 can kidney bean, drained and rinsed
  • 2 cups long grain rice(400g)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic salt
  • 4 cups water(960mL)

Peach and avocado salsa

  • 1 ripe peach, pitted and cubed
  • 1 avocado, pitted and diced
  • ½ cup red onion(75 g), diced
  • 1 jalapeño, seeded and minced
  • 1 lime, juiced
  • ½ bunch fresh cilantro, roughly chopped

Fried Plantains

  • 2 ripe plantains
  • Oil, for frying
  • Kosher salt, to taste

Cabbage Stew

  • ¼ cup shredded purple cabbage(25 g)
  • ¼ cup shredded green cabbage(25 g)
  • ¼ cup red onion(35 g), thinly sliced
  • 4 scallions, green part only, cut on the bias, plus more for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  • 1 can jackfruit, drained and rinsed
  • ⅓ cup mild jerk seasoning sauce(80g) kosher salt, to taste
  • Freshly ground black pepper, to taste

1. Make the rice and peas: add the coconut oil, kidney beans, rice, water, pepper, and garlic salt to a medium pot and stir with a wooden spoon to combine. Cover and bring to a boil over medium-high heat, then reduce the heat to low and simmer for 45–50 minutes, until the liquid is absorbed and the rice still has a slight bite. Fluid with a fork and set aside uncovered until ready to serve.

2. Make the salsa: In a medium bowl, mix together the peach, avocado, red onion, jalapeño, lime juice, and cilantro until well combined. Let sit until ready to serve.

3. Make the plantains: Peel the plantains, then slice into ¼-inch (6 mm) thick rounds.

4. Heat about ½ inch (2.54 cm) of oil in a deep skillet over medium heat until it reaches 325°F ( 160°C). Add the plantains to the hot oil and fry for 1–2 minutes per side, until golden brown all over. Transfer to a paper towel-lined plate to drain, smash flat with a can or glass, and season with a pinch of salt and pepper.

5. Make the cabbage stew: In a small pot, combine the purple and green cabbage, red onion, and scallions. Cook over medium-low heat for 10–12 minutes, or until the cabbage is soft and tender. Season with salt and pepper to taste and garnish with more scallions.

6. Make the jerk jackfruit: In a medium bowl, use your hands or 2 forks to shred the jackfruit until it has the texture of pulled pork. Add the jerk seasoning, salt, and pepper and toss to coat well.

7. Transfer the jackfruit to a small pan and gently warm over medium-low heat for 3–5 minutes, until warmed through and starting to caramelize.

8. To serve, add a few scoops of rice and peas to a bowl. Top with a quarter to a third of the jerk jackfruit, fried plantains, cabbage slaw, and peach and avocado salsa. Garnish with more scallions.

We credit this recipe to Savannah Cristina from the Tasty team

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