BAO SOUP DUMPLINGS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

DIN TAI FUNG STYLE XIAO LONG BAO (SOUP DUMPLINGS) RECIPE ...



Din Tai Fung Style Xiao Long Bao (Soup Dumplings) Recipe ... image

This recipe is a multistage affair over several days. It is not very difficult to make, just a little time consuming but you will find the dumplings worthwhile. A kind of dim sum or snack item, as well as a kind of xiaochi or "small eat", Xiaolongbao is steamed bun (baozi) from eastern China, especially the regions of Shanghai and Wuxi. Din Tai Fung is an award-winning restaurant in Taipei, Taiwan which specializes in xiaolongbao. They have restaurants in several countries.

Total Time 5 hours

Prep Time 1 hours 30 minutes

Cook Time 3 hours 30 minutes

Yield 75 dumplings

Number Of Ingredients 27

10 cups water
3 tablespoons water (may need more)
3 lbs chicken parts (wings, backs, and necks)
2 1/2 ounces chinese-style cured smoked ham or 2 1/2 ounces Smithfield Ham, cut into 4 slices
3/4 cup green onion, rough chopped (white parts only)
2 slices peeled fresh ginger (1 inch diameter 1/2 inch thick)
1 dried shiitake mushroom
1 large garlic clove, flattened
1 tablespoon soy sauce
2 teaspoons shaoxing wine
1 tablespoon unflavored gelatin
1 lb ground pork
1/4 lb uncooked shrimp, peeled deveined and finely chopped
1/3 cup green onion, minced (white parts only)
3 tablespoons sugar
2 tablespoons soy sauce
1 large garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon peeled fresh ginger, finely grated
1/2 teaspoon shaoxing wine
1/4 teaspoon sesame oil
75 dumpling wrappers (3 inch square or round)
1 large head napa cabbage, leaves separated
1 cup black vinegar
6 tablespoons soy sauce
2 tablespoons very thin matchstick-size strips peeled fresh ginger

Steps:

  • Three days before, combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.
  • Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight.
  • Two days before, combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add 1/3 of the aspic cubes to pork mixture; stir gently with wooden spoon just until incorporated. Cover and refrigerate. Return aspic to refrigerator.
  • Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. Cover and refrigerate. Bring to room temperature before serving.
  • One day prior, line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 aspic cubes.
  • Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.
  • Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. Refrigerate, covered, for 1 day, or freeze in single layer in covered containers for 2 weeks.
  • On the day of, line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart.
  • Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.

Nutrition Facts : Calories 155, FatContent 4.1, SaturatedFatContent 1.2, CholesterolContent 23.9, SodiumContent 369.8, CarbohydrateContent 19.4, FiberContent 0.7, SugarContent 0.6, ProteinContent 9.3

XIAO LONG BAO— SOUP DUMPLINGS | CHINA SICHUAN FOOD



Xiao Long Bao— Soup Dumplings | China Sichuan Food image

Chinese Xiao Long Bao--Steamed Soup Dumplings

Provided by Elaine

Categories     staple

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 24

Number Of Ingredients 19

300 g flour (, 2 cups unshifted )
150 ml warm water water +15ml for adjusting
a small pinch of salt
250 g pork (, at least 20% fat )
200 g pork jelly
1 tbsp. oyster sauce
2 tbsp. light soy sauce
1/4 tsp. ground pepper
2 tsp. salt
1 tsp. sugar
1 tbsp. sesame oil
1 tbsp. chopped green onion
1 tbsp. minced ginger
1 tbsp. minced green onion
1/2 tsp. Sichuan peppercorn
1/2 cup hot water
1 tbsp. Chinese black vinegar
1/2 tbsp. light soy sauce
5 ginger shreds

Steps:

  • For the Pork Jelly
  • For the Filling
  • For the wrappers
  • Steaming process

Nutrition Facts : Calories 122 kcal, CarbohydrateContent 8 g, ProteinContent 7 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 18 mg, SodiumContent 343 mg, ServingSize 1 serving

More about "bao soup dumplings recipes"

DIN TAI FUNG STYLE XIAO LONG BAO (SOUP DUMPLINGS) RECIPE ...
din tai fung style xiao long bao (soup dumplings) recipe ... image
This recipe is a multistage affair over several days. It is not very difficult to make, just a little time consuming but you will find the dumplings worthwhile. A kind of dim sum or snack item, as well as a kind of xiaochi or "small eat", Xiaolongbao is steamed bun (baozi) from eastern China, especially the regions of Shanghai and Wuxi. Din Tai Fung is an award-winning restaurant in Taipei, Taiwan which specializes in xiaolongbao. They have restaurants in several countries.
From food.com
Reviews 5.0
Total Time 5 hours
Calories 155 per serving
  • Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.
See details


CHINESE STEAMED SOUP DUMPLINGS (XIAO LONG BAO) RECIPE ...
It is not easy to make this little, juicy and yummy soup dumplings at home. Soup dumping usually is featured by its juicy soup filling. There are two different varieties of pork filling. Some use pork rind jelly while the other one uses stock directly. For beginners, the pork rind jelly version is much easier since it would be easy to assemble to soup dumplings. Good luck!
From sidechef.com
Reviews 5
Total Time 6900S
Category Low-Carb, Sauces and Dressing, Spreads and Dips, Kid-Friendly, Comfort Food, Nut-Free, Dairy-Free, Overnight, Intermediate, Weekend Project, Egg-Free, Steamer, Food Processor, Fridge, Stove, Peanut-Free, Tree Nut-Free, Tomato-Free
Cuisine Chinese
Calories 180 calories per serving
  • Serve directly or with Chinese black vinegar. Enjoy!
See details


SOUP DUMPLINGS (XIAO LONG BAO) - BIGOVEN.COM
"http://www.seriouseats.com/recipes/2011/04/soup-dumplings-xiao-long-bao-recipe.html?obref=obinsite"
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine not set
Calories 771 calories per serving
  • "1 Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, reduce to a simmer, and simmer for 2 1/2 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours. 2 Meanwhile, for filling, combine pork, shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor. Process until a fine paste is formed, about 12 to 15 one-second pulses. Refrigerate until ready to use. 3 Meanwhile, for wrappers, place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won't need all the water). All dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes. 4 When broth is gelled, transfer filling mixture to a bowl along with 1 cup of jellied broth (save the rest for another use). Beat or whisk it in until homogenous. Keep filling well chilled. 5 Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under plastic until all of them are rolled out. 6 To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. in a cinched purse shape. Pinch and twist top to seal. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board. 7 Place a bamboo steamer over a wok with 2 inches of water. Place over medium high heat until simmering. line steamer with napa cabbage leaves and place dumplings directly on leaves. Steam until cooked through, about 5 minutes. Serve immediately, being careful not to break them."
See details


PORK SOUP DUMPLINGS RECIPE | MOLLY YEH | FOOD NETWORK
Xiao long bao, or soup dumplings, are Chinese steamed dumplings that have soup inside of them. They are like magic! I grew up eating these with my family at our favorite dim sum restaurant in Chicago's Chinatown and later learned how to make them by combining my family's go-to pot sticker recipe with the secret ingredient: soup gelatin, which melts down into soup once the dumplings are cooked.
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 40 minutes
Cuisine asian
  • Let cool slightly, then enjoy with a sauce of equal parts vinegar and soy sauce with sambal oelek to taste. 
See details


SOUP DUMPLINGS (XIAO LONG BAO) RECIPE - SERIOUS EATS
Oct 11, 2018 · Bring to a boil over high heat, reduce to a simmer, and simmer for 2 1/2 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours. Meanwhile, combine pork, shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor.
From seriouseats.com
See details


XIAO LONG BAO - CHINESE SOUP DUMPLINGS RECIPE
Apr 30, 2007 · Separate the leaves of Napa cabbage. Cut away and discard the tough, thick stem that curves up. Fill steamer with 1 layer of Napa cabbage leaves. Steam over medium heat for 2 minutes to warm up the steamer and to soften cabbage. Place dumplings on the cabbage leaves, leaving 1 1/2" space between each dumpling.
From steamykitchen.com
See details


SOUP DUMPLINGS (CHINESE XIAO LONG BAO) DELICIOUS "SHORTCUT ...
May 03, 2020 · One of the first steps to making xiao long bao, is the very ingredient that makes this dumpling swim with flavor: the soup gelatin. Now most traditional recipes call for a homemade broth, but I like to use a shortcut version with chicken bouillon and agar agar powder because I don’t always have time to make broth or have access to meat bones.
From hungryhuy.com
See details


HOMEMADE SOUP DUMPLINGS (XIAO LONG BAO) - OMNIVORE'S COOKBOOK
Feb 23, 2021 · What are soup dumplings (Xiao Long Bao) Xiao Long Bao (???), or soup dumplings, are a type of steamed dumpling from Shanghai cuisine (Jiangsu province for the greater region). In China, you will find there are many versions of soup dumplings that come in different flavors and sizes, but the most popular one is Xiao Long Bao.
From omnivorescookbook.com
See details


HOW TO MAKE XIAO LONG BAO (???, SOUP DUMPLINGS) - RED ...
Jun 27, 2020 · The dough for soup dumplings doesn’t require yeast at all and I didn’t mention using it in my recipe. I guess you might have mistaken it for other Bao recipes on my blog. Reply. Robin says. January 17, 2021 at 5:17 pm. Hi, I love your video. I have a question. Can these be cooked like a potsticker? I fry, steam and fry.
From redhousespice.com
See details


XIAO LONG BAO RECIPE (SOUP DUMPLINGS)
Dec 15, 2021 · The Xiao Long Bao, commonly known as a soup dumpling, idiosyncratically combines these two beloved eating experiences into one delectable bite. The tradition of constructing dumplings with a soup filling began with Tang Bao (literally, soup dumpling) during the 11th century in Kaifeng, located in the east-central province of Henan.
From thespruceeats.com
See details


DELICIOUS XIAO LONG BAO OR SOUP DUMPLINGS - À TABLE WITH ...
Jan 25, 2021 · From travelling we’ve been able to discover some of the most delicious Xiao Long Bao’s at Din Tai Fung . Known for their precision in making their Xiao Long Bao’s, weighing each dumpling wrapper. This Delicious Xiao Long Bao or Soup Dumplings recipe, was one we felt we needed to try to make especially since we cannot travel at the moment.
From atablewithaulson.com
See details


HOW TO MAKE XIAO LONG BAO (RECIPE) ???, SOUP DUMPLINGS ...
From m.youtube.com
See details


CHINESE VEGETARIAN SOUP DUMPLINGS RECIPE (SU XIAO LONG BAO ...
Oct 15, 2020 · Step 2: Make the Soup. In a small saucepan, bring ginger, green onion, and vegetable broth to a boil. Lower heat and simmer until broth reduces, 6-8 minutes. Discard solids and salt to taste. Measure out 1 ¾ cup of the cooled broth and return to the saucepan.
From cookinggiftset.com
See details


VEGAN SOUP DUMPLINGS (XIAO LONG BAO) - BEST OF VEGAN
Jul 01, 2020 · Pour in a shallow pan. Put in fridge at least one half hour till agar sets & is firm. In a food processor add flour, process on high, slowly add hot water & oil. It will soon form a smooth ball. Then knead with hands a couple of minutes. Wrap with kitchen towel & rest 1 hr. For the filling: mash tofu in a bowl till crumbly.
From bestofvegan.com
See details


HOW TO MAKE GIANT SOUP DUMPLINGS | MYRECIPES
Feb 13, 2018 · Dumpling Time, which opened in San Francisco in May, serves a twist on Shanghai-style soup dumplings (xiao long bao): a giant dumpling the size of the bamboo steamer it’s served in. They call it the King-Dum, and it comes with a fat straw to suck out the hot soup.
From myrecipes.com
See details


TOP 5 SOUP DUMPLINGS NYC - MYSTS
Skip the ramen, head to kflsbr for the steamed buns or soup. Top 5 soup dumplings nyc.Nan xiang, named for the region where xiao long bao are said to have originated, is legendary when it comes to flushing's soup dumplings.
From kaduguam.com
See details


HOW TO MAKE SHANGHAI SOUP DUMPLINGS, WITH ANDREA NGUYEN ...
Author and culinary instructor Andrea Nguyen, who wrote a whole book about dumplings, has been making dough-wrapped snacklets since she was a kid. Yet she still marvels at the ingenuity of the nineteenth-century cooks who formed the very first xiao long bao, or Shanghai-style soup dumpling.
From chefsteps.com
See details


CHINESE DUMPLING SOUP RECIPE - SHARE-RECIPES.NET
1.Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
From share-recipes.net
See details


CHINESE SOUP DUMPLINGS RECIPE! (XIAO LONG BAO) | WOK ...
Ever wondered how they get soup inside dumplings? Well find out in today's episode of Wok Wednesday, where Jeremy shows us how to make dumpling pastries and ...
From m.youtube.com
See details