My First Xiao Long Bao – Ribeye & NY Strip Steak Leftovers

These are what my ribeye and new york strip steaks turned out to be! Yes, I did not eat most of the fat of the steak and put the cuts aside to use later. I’m happy that the good steaks turned into good exploding balls for breakfast, nothing is wasted.


  • Leftover meat cuts
  • 1 stalk green onion, julienned
  • 1 thumb ginger, peeled, julienned
  • Water
  • 1 small package of gelatin
  • 1 cup flour
  • hot water
  • 2 tbsp oil


  1. Boil the leftovers with the green onion and ginger, wait until the flavors are out, add salt or soy sauce to taste
  2. Reduce until about 1 cup
  3. Add the gelatin while it’s hot, remove it to a flat container and keep it in the fridge until solid (about 3 hours)
  4. Make the skin by stirring the remaining ingredients until mixed evenly. Add more hot water until it forms a dough
  5. Knead dough until smooth and bounces back, divide into thumb-size cuts
  6. Make the cuts into balls, and flatten as thin as possible but with thicker (around 2 mm) center
  7. Mince the hardened soup and tuck it inside the skin (google or YouTube the technique)
  8. Steam for about 6 minutes
  9. After it cools down, put the whole thing in your mouth and let it explodes
  10. BAM

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