Having been relatively deprived of good Xiao Long Bao, I was happy to discover a cheap and decent fix for my XLB habit. Wei Chuan introduced a new product called "Mini Pork Buns"
http://www.weichuanusa.com/images/products/Product%20updates%203-10-06/Mini%20Buns.gif
that could give local restaurants a run for their money.
I bought a package of 22 at H-Mart for $3.69 (though likely also available in Chinatown markets) and the first thing I noticed was that the buns are not pre cooked like other frozen bao's. They were also appropriately small sized. I rushed to get them on to the steamer before they started melting and thus get sticky. I lined my steamer with cheese cloth (didn't have the suggested cabbage leaves on hand) which caused some breakage when I tried to pluck them onto a plate. The intact ones were great though: they were soupy! The skin was thin but unfortunately not to the translucent level. The meat was strong on ginger, which suited me but might not others. I was too thrilled by the soup and having the happy dilemna of whether to wait for the bao to cool down and risk a decreased volume of soup or to go all out for the soup and risk burning my mouth. In the end I compromised with the nip a hole into the side and blowing for just a couple of seconds before popping the whole thing into my mouth.
I'm pretty thrilled about them and according to Wei Chuan's page
http://www.weichuanusa.com/a_product_new.htm, there's a crab flavor too, but I didn't see it at H-Mart. I think the keys to preparation are direct from the freezer to the steamer and a good base on the steamer that allows for easy non skin breaking release.
I hope to hear from other people on the board to see how they compare this XLB to the restaurant versions.[/url]