BAO WRAPPER 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

DUMPLING WRAPPERS | CHINA SICHUAN FOOD



Dumpling Wrappers | China Sichuan Food image

Homemade dumpling wrappers for water boiled dumplings, steamed dumplings or pot-stickers

Provided by Elaine

Categories     staple

Total Time 180 minutes

Prep Time 120 minutes

Cook Time 60 minutes

Yield 60

Number Of Ingredients 3

420 g all-purpose flour ( ,{unsifted, dip and sweep 3 cups} + more for dusting)
210 ml to 220ml water ( ,room temperature or just boiled hot water (note1))
1/2 tsp. salt ( ,2g)

Steps:

  • Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
  • Dig a small hole in the center of the ball. Shape it to a large circle round. Cut so we will end up a long log.
  • Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together.
  • Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally. You can refer to this video for the process.
  • This process might be quite difficult at the very beginning. Just keep trying. You will end up with perfect homemade dumpling wrappers.

Nutrition Facts : Calories 25 kcal, CarbohydrateContent 5 g, SodiumContent 16 mg, ServingSize 1 serving

More about "bao wrapper recipes"

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


STEAMED BAO BUNS (BAOZI, ??), A COMPLETE GUIDE - RED HOUSE ...
Feb 21, 2019 · Shape the buns (Please refer to the video below) Knead the dough until it goes back to its original size. Divide it into 12 equal portions. Roll each piece into a disk-like wrapper. Place some filling in the middle of a wrapper then fold into a bao shape. Leave all the assembled buns to rest for ...
From redhousespice.com
See details


KARL’S XIAO LONG BAO (THE WRAPPER DOUGH) | JABBERWOCKY STEW
From jabberwockystew.net
See details


HOW TO MAKE THE PIXAR SHORT BAO BUNS | SAVORING THE GOOD®
Dec 13, 2018 · Cut the dough rope into ½" pieces. Roll each piece into a wrapper. Spoon ½ a tablespoon of filling into the center of the wrapper. Carefully pinch and fold the wrapper closed, twisting the top to finish. Make sure to press the dough tight to seal the top. Bring a pot of water to boil.
From savoringthegood.com
See details


HOW TO MAKE BAO BUNS (BAOZI): BAU BUN RECIPE WITH PHOTOS
From tasteofhome.com
See details


HOW TO MAKE BAO BUNS - MANTOU CHINESE STEAMED BUNS ...
From tastingtable.com
See details


HOW TO MAKE BAOZI (CHINESE STEAMED BUNS) | OMEIDA CHINESE ...
From omeidachinese.com
See details


BAO INSPIRED BY PIXAR'S BAO — BINGING WITH BABISH
Feb 19, 2019 · Bring a pot of water to a boil. Place the baos in a steam basket lined with cabbage leaves (or parchment paper coated with some oil) and place the basket on top of the boiling pot of water. Close the lid and let steam for 15 minutes, then turn off the heat and let the baos rest for 5 minutes.
From bingingwithbabish.com
See details


HOW TO MAKE THE PIXAR SHORT BAO BUNS | SAVORING THE GOOD®
Dec 13, 2018 · Make sure to press the dough tight to seal the top. Bring a pot of water to boil. Place the Baos in a steaming basket lined with cabbage leaves, to prevent sticking and place the basket on top of the boiling pot of water. Close lid. Steam for 15 minutes. Turn off heat and let Baos rest for an additional 5 minutes.
From savoringthegood.com
See details


HOW TO MAKE XIAO LONG BAO (???, SOUP DUMPLINGS) - RED ...
Jun 27, 2020 · No doubt that rolling wrappers for Xiao Long Bao is a tricky task. It requires lots of patience and great attention to detail. To produce super thin wrappers, I suggest you follow two tips: Use the roll & turn technique to flatten the wrappers (please refer to the tutorial video in the recipe card below).
From redhousespice.com
See details


HOW TO MAKE BAO BUNS WITH STEP-BY-STEP PHOTOS | EAT ...
Jul 11, 2021 · Homemade Bao Buns. Sadly, back in Zurich, bao buns were nowhere to found in the shops, nor restaurants (and this remains the case in 2019!), so I set about making steamed bao buns using David Chang’s recipe from his cookbook, Momofuku. Over the years, I have fiddled with the recipe somewhat (David Chang’s recipe makes about 50 buns!), and the bao bun recipe below is one which I turn to ...
From eatlittlebird.com
See details


SOUP DUMPLINGS (CHINESE XIAO LONG BAO) DELICIOUS "SHORTCUT ...
Apr 05, 2021 · I will never turn down a dumpling. Xiao long bao–these plump pouches of meaty dumplings encased in a delicate wrapper have extra appeal with its seemingly magical soupy filling. Also known as Chinese soup dumplings, xiao long bao pack a punch of flavor in every bite and are world famous thanks to restaurants like Din Tai Fung. This recipe gives…Continue Reading?
From hungryhuy.com
See details


XIAO LONG BAO - ASIAN FOOD RECIPES AND TECHNIQUES
Jul 05, 2020 · How to make xiao long bao . 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. 1. Preparing the aspic . For most people, it is bewildering how to encase the soup inside the delicate pastry skin along with the meat filling.
From tasteasianfood.com
See details


VIETNAMESE STEAMED PORK BUNS WITH DOUGH FROM SCRATCH (BANH ...
Nov 11, 2018 · Banh Bao (“wrapping cake”) is a fluffy Vietnamese steamed bun with a savory filling. The most common filling is ground pork, onions, mushroom, Chinese sausage and a hard-boiled egg. Other varieties include vegetables such as peas, carrots and jicama.
From vickypham.com
See details


BAO DOUGH | HONG KONG RECIPES | SBS FOOD
Rising time: 3 hours. To make the dough, dissolve the sugar in the lukewarm water, stir in the yeast and set aside in a draught-free place for 10 minutes until it turns foamy. Sift the flour and ...
From sbs.com.au
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


VEGETABLE FILLING FOR STEAMED BAO AND DUMPLINGS — LITTLE ...
Aug 10, 2020 · Pinch the tail end of the braid and shape the bao to resemble a tear drop. For a classic circular fold, place a spoonful of meat in the center of your flattened dough. Then pleat around the meat with small fold, pushing the meat down as the wrapper starts to close in around it. Seal the bao and set aside.
From littlefatboy.com
See details


RECIPES - WOONHENG
My name is WoonHeng and I share Asian plant-based deliciousness that you can make in your kitchen. My goal is to inspire you to try a meatless dish, one meal at a time. Let's get cooking with these recipes!
From woonheng.com
See details


HOW TO MAKE SOUP DUMPLINGS (??? ... - THE WOKS OF LIFE
Oct 28, 2019 · Chinese soup dumplings, sometimes also referred to as Shanghai Soup Dumplings, xiaolongbao, tang bao, or “soupy buns” (as it is hilariously translated on some menus), are a steamed dumpling consisting of a paper thin wrapper enveloping a seasoned pork filling and hot, flavorful soup. Each dumpling is pleated with many folds.
From thewoksoflife.com
See details


EASY DELICIOUS CHINESE PORK BUN RECIPE (BAOZI ??) - YOUTUBE
I LOVE Chinese dumplings and buns, and if you never tried them before then you are definitely missing out! Here is my Chinese pork bun dumpling recipe that y...
From m.youtube.com
See details