{"id":144519,"title":"Xiao Long Bao – \u00c7in usul\u00fc buharda pi\u015fen \u00e7orbal\u0131 mant\u0131lar \u5c0f\u7b3c\u6c64\u5305","modified":"2026-06-16T14:55:32+02:00","plain":"Xiaolongbao (\u5c0f\u7b3c\u5305), \u00c7in mutfa\u011f\u0131n\u0131n et sulu mant\u0131s\u0131 olarak da bilinen ve \u00e7o\u011fu zaman insan eliyle yarat\u0131lm\u0131\u015f mutfak kusursuzlu\u011funun zirvesi say\u0131lan bir dim sum \u00e7e\u015fididir. Gelenekle ustal\u0131\u011f\u0131 bulu\u015fturan ger\u00e7ek bir gastronomi hazinesidir.\n\n\n\nJiangnan b\u00f6lgesi mutfa\u011f\u0131n\u0131n gurur kaynaklar\u0131ndan biri olan bu yemek, \u00c7in’de benzersiz bir \u00fcn ve pop\u00fclerlik kazanm\u0131\u015ft\u0131r. Pek \u00e7ok ki\u015fi taraf\u0131ndan vazge\u00e7ilmez, neredeyse ruhani bir lezzet deneyimi olarak g\u00f6r\u00fcl\u00fcr.\n\n\n\n\u00d6zellikle hem b\u00f6lgenin en kalabal\u0131k metropol\u00fc hem de \u00c7in’in en b\u00fcy\u00fck \u015fehri olan \u015eanghay, xiao long bao ile yak\u0131ndan ili\u015fkilendirilir. Bu nedenle bu mant\u0131lar, \u015fehirle kurduklar\u0131 g\u00fc\u00e7l\u00fc ba\u011f sayesinde s\u0131k s\u0131k \u201c\u015eanghay usul\u00fc \u00e7orbal\u0131 mant\u0131\u201d olarak da an\u0131l\u0131r. \n\n\n\nDaha Avrupai malzemelerle yap\u0131lan bir \u015fey mi ar\u0131yorsunuz? G\u00fcrc\u00fc khinkalilerini deneyin\n\n\n\n\u015eanghay ayn\u0131 zamanda k\u00fclt\u00fcrlerin ve mutfaklar\u0131n bulu\u015fma noktas\u0131 olarak da bilinir; bu da bu mant\u0131lar\u0131n lezzetine derinlik ve zenginlik katar.\n\n\n\n\u0130ncecik ve yumu\u015fak hamurun i\u00e7ine sar\u0131lan bu nefis lokmalar, et ve sebze kar\u0131\u015f\u0131m\u0131yla doldurulur; i\u00e7lerindeki son derece aromatik et suyu ise lezzeti bamba\u015fka bir seviyeye ta\u015f\u0131r. Et suyunu hamurun i\u00e7inde hapsetmek i\u00e7in kullan\u0131lan teknik ise ba\u015fl\u0131 ba\u015f\u0131na bir sanatt\u0131r; b\u00fcy\u00fck ustal\u0131k ve sab\u0131r ister.\n\n\n\nXiao Long Bao, s\u0131n\u0131rlar\u0131 a\u015farak d\u00fcnyan\u0131n d\u00f6rt bir yan\u0131nda sevilen bir yemek h\u00e2line gelmi\u015ftir. Pek \u00e7ok restoran bu yeme\u011fi kendi yorumuyla sunar; hatta baz\u0131 y\u0131ld\u0131zl\u0131 \u015fefler, Xiao Long Bao yorumlar\u0131na y\u00fcksek mutfaktan dokunu\u015flar bile katm\u0131\u015ft\u0131r.\n\n\n\n\n\n\n\nE\u011fer Xiao Long Bao hen\u00fcz damak tad\u0131n\u0131z\u0131 \u015fenlendirmediyse ve ne yaz\u0131k ki \u00e7evrenizdeki hi\u00e7bir otantik \u00c7in lokantas\u0131nda bu lezzeti bulam\u0131yorsan\u0131z, size sevindirici bir haberim var: Xiao Long Bao’yu kendi mutfa\u011f\u0131n\u0131zda yapmak sand\u0131\u011f\u0131n\u0131zdan \u00e7ok daha m\u00fcmk\u00fcn.\n\n\n\nBaz\u0131 restoranlar\u0131n k\u00e2rl\u0131l\u0131k u\u011fruna yapt\u0131\u011f\u0131 tercihler \n\n\n\nYine de ne yaz\u0131k ki bir\u00e7ok restoran\u0131n daha az tatmin edici alternatiflere y\u00f6neldi\u011fini g\u00f6rmek \u00fcz\u00fcc\u00fc. Geleneksel haz\u0131rl\u0131\u011fa emek vermek yerine s\u0131k s\u0131k dondurulmu\u015f \u00fcr\u00fcnlere ba\u015fvuruyor ya da yap\u0131m s\u00fcrecinde k\u0131sayollar kullan\u0131yorlar; \u00fcstelik t\u00fcm bunlar k\u00e2rl\u0131l\u0131\u011f\u0131 art\u0131rma u\u011fruna yap\u0131l\u0131yor. Et suyu ise \u00e7o\u011fu zaman hi\u00e7 bulunmuyor bile…\n\n\n\nBu yakla\u015f\u0131m, ne yaz\u0131k ki m\u00fc\u015fterileri yaln\u0131zca \u00f6zenle ve sab\u0131rla haz\u0131rlanm\u0131\u015f Xiao Long Bao’nun sunabilece\u011fi zenginlikten ve \u00f6zg\u00fcnl\u00fckten mahrum b\u0131rak\u0131yor.\n\n\n\nXiao Long Bao nedir?\n\n\n\nXiao Long Bao ya da \u00c7in usul\u00fc et sulu mant\u0131lar; \u015eanghay mant\u0131s\u0131, tang bao veya \u201ck\u00fc\u00e7\u00fck \u00e7orba \u00e7\u00f6rekleri\u201d olarak da bilinir. Onu \u00f6zel k\u0131lan \u015fey ise, nefis bir domuz eti harc\u0131n\u0131 ve ustal\u0131kla tatland\u0131r\u0131lm\u0131\u015f et suyunu saklayan incecik, neredeyse \u015feffaf hamurudur.\n\n\n\nBu k\u00fc\u00e7\u00fck harikalar, ince ince at\u0131lm\u0131\u015f k\u0131vr\u0131mlarla titizlikle \u015fekillendirilir ve buharda pi\u015ftiklerinde adeta birer lezzet m\u00fccevherine d\u00f6n\u00fc\u015f\u00fcr.\n\n\n\nGeleneksel olarak bu mant\u0131lar, ince do\u011franm\u0131\u015f zencefille zenginle\u015ftirilmi\u015f \u00c7in siyah sirkesine bat\u0131r\u0131larak yenir; b\u00f6ylece tatlar kusursuz bir denge kazan\u0131r ve ortaya unutulmaz bir lezzet deneyimi \u00e7\u0131kar.\n\n\n\nBu mant\u0131lar\u0131n yumu\u015fac\u0131k dokusu ve i\u00e7lerinde saklad\u0131klar\u0131 aromatik et suyu, onlar\u0131 \u00c7in mutfa\u011f\u0131 merakl\u0131lar\u0131 i\u00e7in kar\u015f\u0131 konulmaz k\u0131lar.\n\n\n\n\n\n\n\nGeleneksel olarak xiao long bao, sade domuz eti harc\u0131yla haz\u0131rlan\u0131r; ancak lezzete daha zarif bir dokunu\u015f katan yenge\u00e7 etli \u00e7e\u015fitlere rastlamak da hi\u00e7 nadir de\u011fildir.\n\n\n\nDamak zevkleri ve mutfak e\u011filimleri de\u011fi\u015ftik\u00e7e bu mant\u0131n\u0131n yeni yorumlar\u0131 da ortaya \u00e7\u0131km\u0131\u015ft\u0131r. Modern xiao long bao versiyonlar\u0131, farkl\u0131 etlerden deniz \u00fcr\u00fcnlerine ve hatta vejetaryen se\u00e7eneklere kadar uzanan geni\u015f bir i\u00e7 har\u00e7 yelpazesi sunar.\n\n\n\nBu yeniden yorumlanan \u00e7e\u015fitler, geleneksel et sulu mant\u0131lar\u0131n ruhunu ve \u00f6zg\u00fcn lezzetini korurken, farkl\u0131 damak tatlar\u0131na ve beslenme tercihine sahip herkese hitap eder.\n\n\n\nYenilikle gelene\u011fin bu uyumu, xiao long bao tutkunlar\u0131n\u0131n bu e\u015fsiz yeme\u011fin karakterini kaybetmeden yeni yorumlar\u0131n keyfini \u00e7\u0131karmas\u0131n\u0131 sa\u011flar. Bu da \u00c7in mutfa\u011f\u0131n\u0131n bu de\u011ferli hazinesinin d\u00fcnya \u00e7ap\u0131nda tan\u0131nmas\u0131nda ve pop\u00fclerli\u011finin artmas\u0131nda \u00f6nemli bir rol oynar.\n\n\n\n\u00c7orbal\u0131 mant\u0131lar\u0131n i\u00e7ine \u00e7orba nas\u0131l giriyor?\n\n\n\n\u00c7orbay\u0131 bu mant\u0131lar\u0131n i\u00e7ine yerle\u015ftirmenin s\u0131rr\u0131, et suyunu zengin ve lezzetli bir domuz j\u00f6lesine d\u00f6n\u00fc\u015ft\u00fcren ak\u0131ll\u0131ca bir y\u00f6ntemde sakl\u0131d\u0131r. Bu kritik a\u015fama, do\u011fal olarak kolajen ve jelatin bak\u0131m\u0131ndan zengin olan domuz derisi ve kemikleri kullan\u0131larak ger\u00e7ekle\u015ftirilir.\n\n\n\nJ\u00f6leyi haz\u0131rlamak i\u00e7in domuz derisi ve kemikleri aromatik bir et suyunda saatlerce pi\u015firilir; b\u00f6ylece kolajen ve jelatin a\u00e7\u0131\u011fa \u00e7\u0131kar. Et suyu so\u011fuduktan sonra kat\u0131la\u015f\u0131r ve j\u00f6lemsi bir k\u0131vam al\u0131r. \n\n\n\nAsl\u0131nda et suyunun kat\u0131 h\u00e2li olan bu j\u00f6le, daha sonra mant\u0131lar\u0131n i\u00e7 harc\u0131na ya da se\u00e7ilen di\u011fer malzemelere eklenebilir.\n\n\n\nBuharda pi\u015firildi\u011finde j\u00f6le yeniden s\u0131v\u0131 h\u00e2le gelir ve mant\u0131y\u0131 hafif\u00e7e deldi\u011finizde i\u00e7inden \u00e7ekebilece\u011finiz o s\u0131cak, nefis et suyunu olu\u015fturur. Bunlar\u0131 yazarken bile insan\u0131n ac\u0131kas\u0131 geliyor. \n\n\n\nXiao long bao i\u00e7in gereken malzemeler\n\n\n\nShaoxing \u015farab\u0131: Bu tarifin klasiklerinden biridir; yeme\u011fe ger\u00e7ek anlamda otantik bir karakter kazand\u0131r\u0131r.\n\n\n\nSusam ya\u011f\u0131: Vazge\u00e7ilmezdir, ancak di\u011fer tatlar\u0131n \u00f6n\u00fcne ge\u00e7memesi i\u00e7in \u00f6l\u00e7\u00fcl\u00fc kullanmak gerekir.\n\n\n\nA\u00e7\u0131k soya sosu: Marketlerde kolayca bulunan klasik tuzlu soya sosudur.\n\n\n\n\n\n\tXiao Long Bao\n\t\t\n\t\t\t\n\t\n\t\tpanier vapeur\t\n\t\n\t\tAspik i\u00e7in:260 g domuz derisi (2 cm geni\u015fli\u011finde \u015feritler halinde kesilmi\u015f)450 g domuz kemi\u011fi (tercihen \u00fczerinde biraz et kalm\u0131\u015f)950 ml su2 dilim zencefil3 taze so\u011fan (her biri 3 par\u00e7aya kesilmi\u015f)1 yemek ka\u015f\u0131\u011f\u0131 Shaoxing pirin\u00e7 \u015farab\u01310.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuzHamur i\u00e7in:130 g \u00e7ok ama\u00e7l\u0131 un90 ml \u0131l\u0131k su\u0130\u00e7 har\u00e7 i\u00e7in:450 g domuz k\u0131ymas\u0131 (%70 ya\u011fs\u0131z, %30 ya\u011fl\u0131)2 yemek ka\u015f\u0131\u011f\u0131 Shaoxing pirin\u00e7 \u015farab\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01312 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker3 \u00e7ay ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k renk soya sosu3 yemek ka\u015f\u0131\u011f\u0131 su1 tutam beyaz biber0.5 yemek ka\u015f\u0131\u011f\u0131 zencefil (ince do\u011franm\u0131\u015f)1 b\u00fcy\u00fck bir avu\u00e7 k\u00fcp do\u011franm\u0131\u015f aspikSos i\u00e7in:siyah pirin\u00e7 sirkesitaze zencefil (j\u00fclyen do\u011franm\u0131\u015f)\t\n\t\n\t\tAspik:K\u00fc\u00e7\u00fck bir tencereye domuz derisini ve domuz kemiklerini al\u0131n, ard\u0131ndan \u00fczerlerini so\u011fuk suyla kaplay\u0131n.Bir ta\u015f\u0131m kaynat\u0131n, ard\u0131ndan s\u00fcz\u00fcp kemikleri ve deriyi hemen durulay\u0131n. Bu i\u015flem t\u00fcm safs\u0131zl\u0131klar\u0131 uzakla\u015ft\u0131r\u0131r. Tencereyi de durulay\u0131p t\u00fcm malzemeyi tekrar i\u00e7ine al\u0131n. Suyu, zencefili, taze so\u011fan\u0131 ve \u015farab\u0131 ekleyin. Tekrar kaynama noktas\u0131na getirin, ard\u0131ndan ate\u015fi k\u0131s\u0131n. Kapa\u011f\u0131n\u0131 kapat\u0131p 2 saat k\u0131s\u0131k ate\u015fte pi\u015firin.2 saatin sonunda oca\u011f\u0131 kapat\u0131n, suyu so\u011fumaya b\u0131rak\u0131n ve s\u0131v\u0131y\u0131 bir kaseye s\u00fcz\u00fcn. Tamamen so\u011fuduktan sonra \u00fczerini kapat\u0131p bir gece buzdolab\u0131nda bekletin.\u0130ste\u011fe ba\u011fl\u0131: Ha\u015flanm\u0131\u015f domuz derisinin yar\u0131s\u0131n\u0131 ay\u0131r\u0131n, et suyunun i\u00e7inde b\u0131rak\u0131n ve her \u015feyi blenderdan ge\u00e7irin (sonu\u00e7 ger\u00e7ekten \u00e7ok ama \u00e7ok p\u00fcr\u00fczs\u00fcz olmal\u0131. Gerekirse tekrar s\u00fcz\u00fcn).Hamur:Geni\u015f bir kar\u0131\u015ft\u0131rma kab\u0131na unu al\u0131n ve \u0131l\u0131k suyu 1'er yemek ka\u015f\u0131\u011f\u0131 ekleyerek kar\u0131\u015ft\u0131r\u0131n.Hamuru 15-20 dakika yo\u011furun. Hamur \u00e7ok yumu\u015fak ve p\u00fcr\u00fczs\u00fcz olmal\u0131. \u00dczerini bir mutfak havlusuyla \u00f6rt\u00fcp 30 dakika dinlendirin.\u0130\u00e7 har\u00e7:Domuz k\u0131ymas\u0131n\u0131 mutfak robotuna al\u0131n. Macun k\u0131vam\u0131na gelene kadar 30 ila 60 saniye \u00e7ekin.Geni\u015f bir kar\u0131\u015ft\u0131rma kab\u0131na domuz k\u0131ymas\u0131n\u0131 ve aspik hari\u00e7 kalan t\u00fcm malzemeleri al\u0131n. Yakla\u015f\u0131k 2 dakika boyunca iyice \u00e7\u0131rp\u0131n. Ama\u00e7, t\u00fcm malzemelerin tamamen birle\u015fmesi ve kar\u0131\u015f\u0131m\u0131n hafif, havadar bir k\u0131vam almas\u0131d\u0131r. K\u00fcp do\u011franm\u0131\u015f aspiki nazik\u00e7e ekleyip kar\u0131\u015ft\u0131r\u0131n; fazla kar\u0131\u015ft\u0131rmay\u0131n.\u00dczerini kapat\u0131n ve i\u00e7 harc\u0131 mant\u0131lar\u0131 haz\u0131rlayana kadar buzdolab\u0131nda bekletin. Hemen kullanacaksan\u0131z, sertle\u015fmesi ve \u015fekil vermeyi kolayla\u015ft\u0131rmas\u0131 i\u00e7in 15 dakika dondurucuya koyabilirsiniz.\u015eekil verme:Temiz bir \u00e7al\u0131\u015fma y\u00fczeyine hafif\u00e7e m\u0131s\u0131r unu serpin ve hamuru yakla\u015f\u0131k 1 in\u00e7 \u00e7ap\u0131nda uzun bir silindir h\u00e2line getirin.Hamuru, her biri yakla\u015f\u0131k 11 gram gelen e\u015fit k\u00fc\u00e7\u00fck par\u00e7alara kesin (hamur par\u00e7alar\u0131 gnocchi boyutunda olmal\u0131). Her par\u00e7ay\u0131 yakla\u015f\u0131k 7.5 cm \u00e7ap\u0131nda yuvarlak bir disk h\u00e2line a\u00e7\u0131n. Kurumamalar\u0131 i\u00e7in \u00fczerlerini nemli bir bezle \u00f6rt\u00fcn.Bambu buhar sepetinizi haz\u0131rlay\u0131n. Sepetin taban\u0131n\u0131 t\u00fclbent, napa lahanas\u0131 yapraklar\u0131 veya baz\u0131 \u00c7in restoran malzemeleri satan d\u00fckk\u00e2nlarda bulunabilen bambu buhar diskleriyle kaplayabilirsiniz (bunlar\u0131 kullan\u0131rsan\u0131z \u00f6nce diskleri ya\u011fla f\u0131r\u00e7alaman\u0131z gerekir\u00a0!).Her \u015fey haz\u0131r oldu\u011funda i\u00e7 harc\u0131 \u00e7\u0131kar\u0131n. Mant\u0131lar\u0131 birer birer haz\u0131rlay\u0131n. Her hamur par\u00e7as\u0131n\u0131n ortas\u0131na yakla\u015f\u0131k 1 yemek ka\u015f\u0131\u011f\u0131 i\u00e7 har\u00e7 koyun. M\u00fcmk\u00fcn oldu\u011funca \u00e7ok pile vererek kapat\u0131n; 12 ila 20 pile yeterlidir. \u00dcst k\u0131sm\u0131n\u0131n tamamen kapand\u0131\u011f\u0131ndan emin olun. \u0130\u00e7 har\u00e7 fazla yumu\u015far ya da \u00e7al\u0131\u015fmas\u0131 zorla\u015f\u0131rsa, 15 dakika daha dondurucuya koyup yeniden deneyin.Mant\u0131lar\u0131 haz\u0131rlad\u0131\u011f\u0131n\u0131z buhar sepetine, aralar\u0131nda yakla\u015f\u0131k 5 cm bo\u015fluk kalacak \u015fekilde yerle\u015ftirin.Buharda pi\u015firme:Buharl\u0131 tencerede veya metal bir wokta su kaynat\u0131n.Su kaynad\u0131\u011f\u0131nda bambu buhar sepetini wokun ya da buharl\u0131 tencerenin i\u00e7ine yerle\u015ftirin, kapa\u011f\u0131n\u0131 kapat\u0131n ve y\u00fcksek ate\u015fte 8 dakika buharda pi\u015firin. Sepeti hemen tencereden \u00e7\u0131kar\u0131n ve servis edin.\t\n\t\n\t\tMant\u0131lar\u0131 pi\u015firmeden \u00f6nce dondurabilir, ard\u0131ndan \u00e7\u00f6zmeden do\u011frudan pi\u015firebilirsiniz (yakla\u015f\u0131k 15 dk).\n\t\n\t\n\t\tChinoiseraviolis \u00e0 soupe, raviolis vapeur, xiao long bao\t\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\nBu tarif, \u0130ngilizce \u201cThe Woks of Life\u201d blogundan do\u011frudan esinlenmi\u015ftir. Y\u00f6ntem birebir ayn\u0131 (s\u0131cak suyu ben icat etmedim), ancak \u00e7e\u015fni ve baharat miktarlar\u0131n\u0131 yeniden dengeledim. Ayr\u0131ca domuz derisi ve blender tekni\u011fini de ekledim; \u00e7\u00fcnk\u00fc et suyunun dokusu, en sevdi\u011fim restoranda yemeye al\u0131\u015ft\u0131\u011f\u0131m versiyona k\u0131yasla istedi\u011fim kadar tatmin edici de\u011fildi.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144519","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144519"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144519\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/5844"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}