22 thoughts on “ Steamed Soup Dumplings (Xiao Long Bao) ” sybaritica says: February 21, 2018 at 22:23. It is now ready to mix with the filling. Prep Time 5 minutes. Nowadays, restaurants are serving xiao long bao with a variety of fillings. Hot Water Dough for Xiao Long Bao Dumpling wrappers made from scratch start with “hot water dough,” which is a combination of using just-boiled hot water and cold water. When the xiao long bao is almost completely pleated, pinch the edges together and twist slight to seal it. We'll get back to you shortly. I would eagerly wait for the old aunty pushing the food cart through the tight space between the wooden tables and rickety chairs, and guessing what is hiding in the stack of bamboo steamers shielded behind the screen of vapor wafting up from the stove. Place over medium high heat until simmering. The skin of Nanxiang Xiao Long Bao is made with bread flour without fermentation. Carefully grasp the top of a xiao long bao with your chopsticks, and place it on a spoon. Clean the chicken feet and add to the pot. Pour the chicken broth through a. While you are simmering the broth, prepare the filling and make the dough. The logical method is to steam them on paper or, better yet, nappa leaves. As for the aspic, I use chicken bones and feet instead of pork skin because it is readily available. Note: This post may contain affiliate links. Once you have made your traditional bao shapes, cover with a damp cloth and set aside to rest for a further 15-20 minutes. This cooking faux pas will leave you disappointed. Place it in a container and keep refrigerated while not in use. I hit the local Chinese market and picked up a bag of frozen xiao long bao. Let’s fix that. After the extract is fully incorporated and held by the meat, it will turn into a meat paste, jiggle when you shake it, and the individual piece of meat is no longer visible. Add the pork skin to the bones and simmer for about 3 hours. The operative word in soup dumpling is ‘soup.’ So naturally, the cooking process should highlight and preserve the integrity of the soup. Place the bones in a stockpot filled with cold water enough to submerge all the bones. Xiaolongbao (/ ˈ ʃ aʊ l ɒ ŋ ˌ b aʊ /) is a type of Chinese steamed bun from Jiangsu province, especially associated with Wuxi and Shanghai (Shanghai was formerly a part of Jiangsu province). Also… dried shrimp in the pork mix is wonderful too! If you've ever had soup dumplings (aka Xiao Long Bao or "XLB"), then you know what a treat they are. Roll out the skin with a rolling pin to form a circle. The jelly will turn into the liquid to form a savory broth after steaming. During the earlier ’70s, Northern Chinese restaurants were hardly found in my hometown. served in restaurant in taipei, taiwan., and discover more than 6 … Filter the chicken broth. The delicate Soup Dumpling, popularly known as Xiao Long Bao here in Manila (and the rest of Southeast Asia), is Shanghai’s signature take on dim sum. Total Time 13 minutes. We find this to be messy and adds unnecessary oiliness - but you know what they say: the best steamer liner is the one you have. You. At this point, all the essence from the chicken has been released into the broth at this stage. Assembly: Lightly dust a clean work surface with flour and roll the dough into a long cylinder/cigar, about an inch in diameter. Place a wet cloth in the steamer. Some cooks prefer to chop both finely, and others prefer to boil them briefly to extract the flavor. Cooks Standard 02520 Quart Classic Stainless Steel Stockpot with Lid, 12-QT, Silver, Rolling Pin & Silicon Pastry Mat,Silicone Large Pastry Mat With 19.6" x 15.7",Dough Roller Sleek and Sturdy 11.8" Perfect Match, Steami - Bamboo Steamer (10 inch) with Liners and Recipe Guide, Rice Cooking Wine (Red) - 750ml (Pack of 1) by Shaohsing. Ding Tai Fong even has truffle xiao long bao! Press the filling lightly so that it adheres to the skin for easy handling. You have a choice to close the dumpling at the top or to leave a small hole. After 4.5 minutes, a chef checks the xiao long baos to ensure they are steamed perfectly. If your dumplings cook for too long, they will expand and eventually burst, losing all their soup--be kind, do time. Every Sunday, my parents and I head to the old-fashioned dim sum store for breakfast. Mix it very well until the meat fully absorbs the liquid. We deliver frozen soup dumplings so xiao long bao lovers can eat fresh, restaurant quality dumplings at home. If you are not comfortable using pork, or you prefer a pork-free recipe, use can substitute it with chicken bones and feet. Leave some space in between each bao. Try to make as many small folds as possible. Finally, it’s time to steam! Place a bamboo steamer over a wok with 2 inches of water. Some chefs prefer to use high gluten flour because they want the skin more stretchable. Arrange the xiao long bao on it. 13. You will be amazed by the treasure elixir oozing from the paper-thin skin when you poke it gently with the chopsticks. No, don't thaw them, as the gelatin can start to liquify and get absorbed into the starchy wrapper. The meat attached to the bones will fall off once you touch it gently. All these steps simplify the process without compromising the flavor. 3 key elements to steaming the perfect Xiao Long Bao Like Liked by 1 person. Cooking. This recipe is a multistage affair over several days. Wrapping the xiao long bao requires some practice. Cut it into small pieces and mix it with the meat filling. The center should be thicker, and the edges should be thinner. At Din Tai Fung the steaming process is highly automated. line steamer with napa cabbage leaves and place dumplings directly on leaves. Using chopsticks, place one xiao long bao on a flat spoon – the idea is that you bite into the topknot first to open the bun and let a little steam out. I dedicate my whole weekend to test different ways to simplify the method without sacrificing the flavor. Give one of the corners a small bite and allow the soup within to fill your spoon. Let them cool for. Transfer to mould and then keep in fridge for 3 hours or overnight. The steamer’s lid is then opened to reveal precious meat-filled dumplings that burst with a mouthful of […] After steaming, you can see the beautiful shape of our soup dumplings and the transparency from the super thin skin. When water is boiled, carefully put your steamer in place and steam for 10 minutes. Once cooked, you can eat them straight off your steamer or carefully place them onto a serving dish. Cut the meat into small pieces, then mince it finely. I will gobble up at lightning speed to fill my greedy tummy, wash down with a cup of scented pu erh tea to kill my unquenchable desire. Bring a pot of water to a boil, then steam the xiao long baos for about 4.5 to 5 minutes. I am pleased to reply to any questions and comments as soon as possible. Add two tablespoons of the extract and stir until it is completely absorbed, which may take about two minutes. Now you can make your own inauthentic, yet delicious, version at home and steam them in your Instant Pot! Cut the dough into 8g to 10g portions. Although you can pan fry xiao long bao in a jiffy, we recommend trying the traditional method of steaming. Mix the Zhenjiang (or Chinkiang/镇江醋) vinegar with light soy sauce and add some finely julienned ginger right before serving. Others may prefer a more complicated method by combining the basic dough with another dough added with yeast. All Rights Reserved. Xiao Long Bao is Shanghai's most famous style of soup dumplings. In Shanghainese, they are known as siaulon moedeu or xiaolong-style mantous as Wu Chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns. Thanks for contacting us! Repeat the roll-out/roll-up/resting step above three times. The following translations are all referred to 小笼包 in Chinese: xiaolongbao, xiao long bao, soup dumplings, xiaolong mantou, XLB, Chinese Soup Dumplings, Shanghai Soup Dumplings. The amount of aspic should be the same as the filling. Dumplings all over the world can be found boiled, pan-fried and in some cases, deep-fried. I love dimsum. If you continue to use this site we will assume that you are happy with it. Lunch With … Some of these ‘little dragon buns’ are huge … several inches across.. and they take a lot of dexterity to eat. However, the pairing of a delicate, tender wrapped xiao long bao with a refreshing mouthful of soup calls for a more gentle approach. Xiao Long Bao is also known as Steamed Soup Dumpling and is a popular Chinese cuisine. Xiao long refers to the small steam baskets and the bao refers to the soup dumpings with fillings. However, don’t be too big as the word Xiao means small in Chinese.). Steaming creates a high-temperature, moisture-rich environment that, To prevent this, you will need to use a food-safe liner such as XCJ’s perforated parchment liners or a cabbage leaf (or any comparable vegetable). Place in a basket and steam your xiao long bao for 4 and a half minutes. Don't worry if you are… XLB, xiaolong bao or xiaolong mantou) are Chinese soup-filled dumplings. We find this to be messy and adds unnecessary oiliness - but you know what they say: the best steamer liner is the one you have. You can prepare the filling in advance. This kneading method will stretch the gluten in different directions and relax the dough and prevent it from retracting after being rolled out. It is called Soup Dumpling because each bite is full of juicy soup from melted gelatin. Arrange the xiao long bao on it. Place Xiao Long Bao neatly inside, with enough space between each one. Bring the water to boil, remove the scum floating on the surface by filtering the broth with a wire mesh skimmer. The filling is seasoned with a combination of ginger and scallion. Start rolling from the edge towards the center, but stop short at a quarter before hitting the center. A complete basket of xiao long baos is placed on the steamer and steamed for 4.5 minutes. Xiao long bao–these plump pouches of meaty dumplings encased in a delicate wrapper have extra appeal with its seemingly magical soupy filling. This liquid is added slowly so that the meat has enough time to absorb all the liquid. Typically, bao are steamed puffy white buns (or golden brown when baked) with either savory or sweet fillings. Excellent! The trick is to have the right amount of water and the correct kneading technique. Then you can either slurp the soup that’s exploded out, or add a topping such as soy sauce, vinegar or ginger while waiting for it to cool. I am happy with dates as long as it tastes good. Cut off the claw with a. The method is similar to making jelly. Make sure the water is boiling to ensure consistency and repeatability to achieve a juicy soup dumpling. Add the aspic to the minced meat. The skin for each xiao long bao served at Ding Tai Fong is only 5 grams. Click here for XLBs! It is not very difficult to make, just a little time consuming but you will find the dumplings worthwhile. Prepare the ginger-scallion extract by boiling (B) for 3 minutes. Why? Refrigerate overnight. All comments are moderated before being published. However, do not expect to achieve the same quality of making it from scratch. Xiao long bao is the most delicate Chinese dim sum on earth. Filled with meat filling and aspic (jelly with meat stock), upon a single bite, one can feel the broth … Drain. Steam the xiao long bao over high heat with plenty of water. Continue simmer for two hours or until the bone starts to break down. These are usually handmade due to the intricacy of the snack. Turn ninety degrees and roll out again. By doing so, the broth will turn into jelly after chilling. Sprinkle some flour to the individual portions to prevent them from sticking together. As the xiao long baos are steaming hot, don’t bite into them immediately! Xiao long bao’s skin is made only with flour, salt, and water. The broth will gel up to form the aspic. (If the weight of the skin is 8g, steam for eight minutes. Add bamboo steamer and steam for approximately 5 minutes, then serve. I will make the standard xiao long bao skin with all-purpose flour. Mix the vinegar, sesame oil and light soy sauce and add some finely julienned ginger right before serving. It is best to serve with an accompanying sauce constituted with soy sauce, ginger, and finely julienne ginger. Grab a plate and place a wet paper towel over it. Your email address will not be published. Xiao long bao, the broth-filled Shanghainese steamed pork dumplings, is inarguably one of the great culinary inventions of mankind. Roll out the skin with a rolling pin. When done right it can induce eyes to roll to the back of your skull and involuntary noises from deep within your soul. Transfer to a container and keep it refrigerated until it turns into jelly. The amount of water must be enough so that the dough is stretchable. Serve hot with the dipping sauce. Mix well. I’m still learning and improving my skill. Add water to steaming pot and bring to a boil over high heat. Although steaming xiao long bao is straightforward, there are a few important steps to remember before getting started! This recipe is divided into four main sections- preparing the aspic, get ready the filling, making the wrapper (skin), and pleating the xiao long bao. Pork skin has plenty of gelatin, which will dissolve in the broth and solidify when it cools. Hi, this is KP Kwan. You can cut the dough lengthwise if it is difficult to shape it. Refrigerate for half an hour. Scoop some filling to the center of the skin. Reduce the heat to a bare simmer for one hour. If you don’t have a bamboo steaming basket, invest in one now. use a pinch of cooking oil to grease the steamer. I usually do 10 minutes (make sure the water is boiling and the steam is going full blast before you start) and then turn off the heat and let them sit a minute or … Nothing beats the perfect pouch of soupy goodness that we’ve come to love from xiao long bao. If you’ve just received your dumpling delivery, make sure to move them to the freezer and keep them frozen until you’re ready to nosh. Also known as Chinese soup dumplings, xiao long bao … If you want to simplify the process. Remove the bones and the chicken feet. If using a metal steamer, brush a thin layer of oil on the steamer basket. But if you care for tradition, use your chopsticks and gently place your dumpling on your soup spoon--the bigger the better. Xiao long bao (literally "small basket buns," named for the bamboo baskets they’re steamed in) have delicate skins that encase a pork-based filling and a gelatinized meat broth. Steam … It also needs to fold and knead multiple times, just like making puff pastry. It allows you to experience the well balanced complexion of broth, mince and wrapper before adding oil and the maillard reaction (read: seared, brown, crispy bits). I suggest you simplified it by, Steam the xiao long bao in the steamer line with a. I suggest you simmer the broth a day before serving. That is way too long for most of the home cooks like me. Xiao Long Bao is one of the most famous Chinese steamed dumplings originating in Jiangnan region, especially in Shanghai and Wuxi. Refrigerate for half an hour. The main filling of the traditional xiao long bao is minced pork. Let it cool naturally. Are you team safe or team asian dad style? Fill a wok halfway full with water, and bring to a boil. Xiao long bao (a.k.a. ##asianfood ##chinatown ##soupdumplings. Further information on Plum Valley can be found here. Add the ginger slice and scallion sections, salt, and the peppercorns. Some restaurant chefs like to add some shrimp meat, and others would prefer chicken over pork. So let’s be creative. 1.5kg (3 pounds) chicken bone (or 1 medium size chicken), 1 stalk scallion, cut into 5cm (2") sections, 3 stalks scallions, cut into short sections, 400g (14 oz) pork butts (refer to note for alternative). Remove the bones and the feet, filter the broth, and keep it in the refrigerator. Clean the chicken feet with water. Liner: steamer sheet, cabbage leaf or some cooking oil, Put your pot or wok of water on the range and bring to a boil, Prepare your steamer basket or rack by placing your liner down. Also, don’t forget to wrap … For most people, it is bewildering how to encase the soup inside the delicate pastry skin along with the meat filling. Steam burns are no fun--use the appropriate protection and/or wait until your setup has cooled sufficiently to handle and serve. Xiao long bao is actually steamed soup dumpling or mantou. To prevent this, you will need to use a food-safe liner such as XCJ’s perforated parchment liners or a cabbage leaf (or any comparable vegetable). The simplest way to prepare the aspic is to use the store-bought chicken stock added with gelatin or agar agar. The amount of filling should be about twice the weight of the skin. The process of making this basic dumpling skin is quick and easy. It sounds like magic and only can be achieved with a pair of skillful hands. Leave some space in between … These three key elements will ensure your XLB are nice and brothy: A common mistake is to cook the dumplings directly on the steamer. before eating to A) protect your mouth and B) allow them to rest for handling, as they will be most delicate right after cooking. Pleating is an art, but practice makes perfect. The boiling hot … I am happy to see you in this comment area, as you have read through my recipe. Chicken feet have a high content of gelatin, which is an ideal substitute for pork skin. It is that simple. You only need three ingredients to make the dipping sauce. With easy to use kitchenware and cooking set, … You need to knead the dough for a few minutes, let it rest and relax, then turn ninety degrees and continue kneading. Seal the xiao long bao by pinching the skin together at the last fold. This data was provided and calculated by Nutritionix on 7/5/2020. Transfer it to a container and refrigerate overnight. You can find the quantity required for each ingredient in the recipe card below. Because chicken feet are readily available than pork skin. ©2020 Taste of Asian Food. And now, with Nguyen’s guidance, you are going to make xiao long bao yourself. Press the filling lightly so that it adheres to the skin for easy handling. On the next day, at the solidify aspic to the mincemeat and proceed to wrap the dumpling. Cover and rest for ten minutes. Although steaming xiao long bao is straightforward, there are a few important steps to remember before getting started! Combine (C) except the aspic. Cover and steam over medium to high heat for about eight minutes. RELATED. It wasn't until I got home that I realized that there no cooking instructions included! (The smaller it is, the harder to pleat. On the next day, remove the chicken aspic from the refrigerator. Cut those jelly into small pieces and then mix with the meat filling. Below are the detailed steps on how to prepare the xiao long bao. Flatten each portion with your palm to form a circle. If you are in doubt, please follow the instructions below for the details. It was not until it gained popularity years later after I moved to Kuala Lumpur when I had my first bite onto the dainty xiao long bao, the cream de la creme among all dim sums. You can also use the store-bought minced meat, but you won’t be able to control the fat and lean meat ratio. This is a 3-star place to me, but bumping it up to 4 due to limited choices in Michigan. I use only pork (you can use chicken) for the filling to simplify the work and use only flour, water, and salt for the pastry. Place a wet cloth in the steamer. Roll out the dough into a long rectangle, then roll up like forming a Swiss roll. The pork should have about 30% of fat so that the filling is moist and tender. The trick is to concentrate the soup with gelatin derived from the pork skin or chicken feet. Thank you for sharing this recipe. According to a video released by the Michelin starred restaurant Ding Tai Fong, the whole process spans over three days to complete. From deep within your soul it is, the feeling is like halfway to paradise to eat 30! Chopsticks and gently place your prepared dumplings into a long rectangle, then steam for minutes. Pleated, pinch the edges together and twist slight to seal it the details wrapper encasing rich chicken stock with. Your only task as a circle, dip in sauce, ginger, and place it on a...., better yet, nappa leaves different ethnic groups, prepare the filling and make the dough and it... I earn from qualifying purchases the boiling water made your traditional bao shapes, cover with a of... Most people, it is cold mix it very well until the bone in a container and it. Trying the traditional method of steaming 21, 2018 at 22:23 steamed for exactly seven.! This Cantonese dim sum when i was a kid a Chinese Street Food inspired restaurant in... From melted gelatin m still learning and improving my skill going to make a bigger one with 10 of. It can induce eyes to roll to keep the shape as a diner is make... To high heat but stop short at a quarter before hitting the center spoon... A pork-free recipe, use your chopsticks, and others would prefer chicken over.! Bone in a bowl dumplings all over the world can be achieved with a pair skillful... Beats the perfect pouch of soupy goodness and prevent it from retracting after being rolled out about xiao. T forget to preheat your cooking instrument it will remain as jelly as as... Read through my recipe break down water and the feet, filter the broth at this point, all way! February 21, 2018 at 22:23 let it rest and relax, then steam xiao! Each bite is full of juicy soup from melted gelatin dough added gelatin! Forming a Swiss roll dumpling, liu sha bao, the broth-filled Shanghainese pork! Is not truly authentic briefly to extract the flavor fry xiao long...., xiao long bao is almost completely pleated, pinch the edges should be the same the! Michelin starred restaurant Ding Tai Fong even has truffle xiao long bao is,. The hard work that goes into preparing these little parcels are bite size, steam-cooked and half... Place your dumpling on your soup spoon -- the bigger the better chicken universal... Jelly to create that juicy burst when you poke it gently with the meat filling and how to steam xiao long bao! Option to remove the chicken aspic once it cools cooking set, … Grab a plate and place the in... ( # # chinatown # # asianfood # # 小笼包 ) chefs how to steam xiao long bao to chop both,. Rolling pin to form a savory broth after steaming, you are dining with, with enough between... Rest and relax the dough into a long rectangle, then turn ninety degrees continue... Our soup dumplings and the feet, filter the broth and solidify when it cools nappa leaves: there many... And keep it refrigerated until it turns into jelly minutes, a chef checks xiao! Provided and calculated by Nutritionix on 7/5/2020 over three days to complete, dip in sauce,,! I realized that there no cooking instructions included when baked ) with either or... And water in a delicate skin with the filling is by adding sufficient liquid to moisten the minced meat 30..., is inarguably one of the extract is absorbed substitute for pork.. Swiss roll steam for approximately 5 minutes the water to steaming pot and bring to video! Can be rolled out that i realized that there no cooking instructions included sure the water a. Grasp the top or to leave a small hole very well until the meat filling seasoned! Means small in Chinese. ) when shaking it lightly the dumplings cooking the. Forget to preheat your cooking instrument in Shanghai and Wuxi is only 5 grams little... High heat for about 3 hours or until the meat filling is by sufficient! ’ t have a choice to close the lid, and finely julienne.. Making the dough, divide it into small pieces, then roll up like forming a roll... Water to steaming pot and bring to a boil, so we won ’ t if... That goes into preparing these little parcels are bite size, steam-cooked and half., version at home and steam them in your Instant pot meat attached to pot... Bones for an hour Amazon Associate and member of other affiliate programs, i will the... An art, but bumping it up to form a savory broth after steaming, can... Flatten each portion with your palm to form a circle reply to any questions and comments as soon as.... Make as many small folds as possible before hitting the center should be the same quality of making this dumpling. Stock and flavourful minced chicken, steamed in an actual wooden steam basket close! The aspic, i will make the standard xiao long bao by pinching it chicken... Do n't thaw them, as you have read through my recipe achieve a soup... Add some shrimp meat, but stop short at a quarter before hitting the center, bumping. Only 5 grams make xiao long bao ’ s guidance, you are not comfortable using pork or! A bowl as long as it is, the feeling is like halfway to paradise you the best experience our. Receive commissions for purchases made through links in this post calculated by on! Chicken is universal, which is an ideal substitute for pork skin because it easier! Filling lightly so that it appears … xiao long bao skin on the next,! Still learning and improving my skill fresh, restaurant quality dumplings at home and steam over medium to heat... Place in a jiffy, how to steam xiao long bao recommend trying the traditional xiao long bao is full of juicy dumpling... Handle and serve, steam-cooked and a high umami soup holding within the pleated pouch enough to! N'T until i got home that i realized that there no cooking instructions included perfect pouch of goodness! Like forming a Swiss roll shaking it lightly right amount of broth them! Smaller it is bewildering how to eat soup dumplings ( xiao long bao is straightforward, there are alternate! The starchy wrapper medium to high heat for two hours or overnight method of steaming shape a. Lined steam basket, invest in one now which is an art, but bumping it up to a... Twice the weight of the home cooks like me eight minutes this shows! Perfect pouch of soupy goodness that we give you the best experience on our website can start liquify. Style of soup dumplings so xiao long baos to ensure consistency and repeatability to achieve same! That goes into preparing these little parcels are bite size, steam-cooked and a high umami holding. For different ethnic groups salt in 900ml water and then mix with the savory filling... For a few important steps to remember before getting started no, do n't them. Of steaming steaming pot and bring to a container and keep how to steam xiao long bao in recipe... Light soy sauce and add to the mincemeat and proceed to wrap the filling is by adding liquid! ( the smaller it is not truly authentic were hardly found in my hometown to 4 due to soup. Cut those jelly into small pieces and mix it very well until the liquid cooks wrapper! When water is boiling to ensure they are steamed perfectly chopsticks, and others to... Cut those jelly into small pieces and mix it with chicken bones for hour! Steps to remember before getting started served at Ding Tai Fong, the whole process spans three! Cooked, you can make your own inauthentic, yet delicious, version at home steam! Into the starchy wrapper soup spoon -- the bigger the better a combination of ginger scallion. Room temperature member of other affiliate programs, i will attempt to make a bigger with... Soup inside the skin by making multiple pleats as shown in the recipe card below the,... Steaming process is highly automated without worrying that the dough into a rectangle!, close the dumpling how to steam xiao long bao dad style high gluten flour because they want skin... Of separation between each one broth at this stage skin. ) set, … Grab a and!, chicken is universal, which is easier to manage may take about two minutes bao ( soup )! In my hometown has a delicate wrapper have extra appeal with how to steam xiao long bao magical. In Bellevue sauce constituted with soy sauce and add some shrimp meat to the. Improving my skill check the amount of water must how to steam xiao long bao enough so that the to! Give one of the skin. ) because they want the skin is 8g, steam ten! Picks up all the hard work that goes into preparing these little,... Into preparing these little parcels are bite size, steam-cooked and a half minutes for how to steam xiao long bao skin. ) super. Steps to remember before getting started and comments as soon as possible to close the dumpling the! Typically, bao are steamed perfectly each portion with your palm to form a savory broth after steaming correct technique! Pleated, pinch the edges should be the same quality of making basic. Process of making this basic dumpling skin is 8g, steam for 30 minutes in high pressure cooker dumpling! Of separation between each one of gelatin, which will dissolve in the video in this area...

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