CHINESE STEAMED SOUP DUMPLINGS (XIAO LONG BAO)
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!
Provided by China Sichuan Food
Categories 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
Total Time 6900S
Yield 4
Number Of Ingredients 13
Steps:
- In a pot, add cold water and Pork Rind (0.25 pound) to cook for around 5 minutes after boiling until the pork skin becomes slightly transparent. Transfer the pork rind out and rinse in running water. Remove impurities and fat layer. Cut the pork rind into small strips.
- In a high pressure cooker or pot, add enough water to cover the pork rinds. Add Fresh Ginger (4 slice) and several Scallion (3) sections. Cook for at least 40 minutes for high pressure cooker and at least one and half hour for ordinary cooker. Leave the soup to cool down.
- Use food processor to blend for seconds. And then filter the soup once. Pour into an airtight container and refrigerate overnight.
- In a small bowl, soak Fresh Ginger (1 tablespoon) and Scallion (1 tablespoon) with 1/2 cup of hot water for around 10 minutes.
- In a large mixing bowl, mix the ginger and green onion water with the Ground Pork (1 pound) by three batches. Use your hand to stir in one direction until the water is completely absorbed by the minced pork.
- Then add Oyster Sauce (1 tablespoon), Light Soy Sauce (2 tablespoon), Salt (2 teaspoon), Sesame Oil (1 tablespoon), and Granulated Sugar (1 teaspoon). Mix well and set aside for 10 minutes for better absorption.
- Mince the pork jelly and mix with the ground pork filling.
- Add All-Purpose Flour (2 cup) and Water (150 milliliter) in a mixing bowl and then knead the dough until smooth and stretchy. This may need 15 to 20 minutes depending on your kneading skill. You can also use a mixer.
- Cover with a wet cloth and reset for 20 minutes.
- Dust your board and re-knead the dough for around 5 minutes and then further roll into a long log. Cut the log into small sections of similar weight. Press the sections and roll out to a round wrapper. During the process, do remember to cover everything under a wet cloth to avoid drying out.
- Prepare your bamboo steamer; cover the steamer with cloth, zongzi leaves, or brushing some oil on the surface so that the dumplings will not be sticky to the steamer.
- Assemble the soup dumplings one by one by putting a small amount of filling in the center of a wrapper and pinching the sides together.
- Twist the folds to the center.
- Remember to seal the hole in the top at the very last step.
- Place the dumpling on the steamer. Remember to leave some spaces between each other. Set up the steamer and steam for around 8 to 10 minutes after the water is boiling.
- Serve directly or with Chinese black vinegar. Enjoy!
Nutrition Facts : Calories 180 calories, ProteinContent 11.1 g, FatContent 9.6 g, CarbohydrateContent 12.1 g, FiberContent 0.5 g, SugarContent 0.5 g, SodiumContent 540.6 mg, SaturatedFatContent 3.1 g, TransFatContent 0 g, CholesterolContent 30.5 mg, UnsaturatedFatContent 3.3 g
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.
Provided by Molly Yeh
Total Time 2 hours 40 minutes
Cook Time 1 hours 30 minutes
Yield 32 dumplings
Number Of Ingredients 15
Steps:
- For the wrappers: Combine the flour and salt in a large bowl and create a well in the middle. Add the boiling water and mix it in with a spatula, then incorporate with your hands until you have a mealy, shaggy mixture. Mix in the cold water and bring everything together into a dough, then turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel for 30 minutes while you make the filling.
- For the soup: Heat the chicken stock, then add the soy sauce and gelatin powder. Whisk to combine. Pour into a shallow dish and chill until set, around 1 hour. Break up the gelatin by fluffing with a fork. Set aside.
- For the filling: Put the pork in a large bowl and sprinkle on the salt, then add the soy sauce, ginger, sambal oelek, sesame oil, rice vinegar and scallions. Mix everything together with your hands (don't overmix), then set up your dumpling folding station.
- Line a sheet pan with parchment paper and dust with flour. To assemble the dumplings, divide the dough into 32 balls and keep them covered when you're not working with them. Roll them out into 3 1/2- to 4-inch circles, flouring the surface as needed. Place 1/2 tablespoon pork filling in the center of each circle and 1/2 tablespoon soup gelatin on top of the filling. Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling and place on the lined sheet pan.
- To steam the dumplings, line a bamboo steamer with cabbage leaves or parchment paper with a few holes cut out. Place the dumplings in the steamer, leaving a little bit of room between them, then set the steamer over a pot of boiling water. Steam in batches until cooked through, 8 to 10 minutes. Alternately, line a plate with cabbage leaves or parchment paper. Place in a pot of boiling water, making sure the water doesn't cover the plate (you will need about 1/2 to 3/4 cup). Cook 8 to 10 minutes.
- Let cool slightly, then enjoy with a sauce of equal parts vinegar and soy sauce with sambal oelek to taste.
More about "steam soup recipes"
INSTANT POT CREAM OF CARROT SOUP RECIPE | EATINGWELL
From eatingwell.com
Reviews 5
Total Time 1 hours 0 minutes
Category Quick & Easy Gluten-Free Dinner Recipes
Calories 177.9 calories per serving
- Use an immersion blender to puree the soup until smooth, or puree the soup in a blender, in batches if necessary. If using a traditional blender, secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 3 minutes. (Use caution when pureeing hot liquids.)
10 BEST STEAMED VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
10 BEST STEAMBOAT SOUP RECIPES + 6 DIPPING SAUCES | GIANT ...
From giant.sg
MAKING SOUP IN A STEAM OVEN (+ A RECIPE FOR GREEN SOUP ...
From steamandbake.com
THE BEST STEAMED SOUP DUMPLINGS RECIPE | DIM SUM C…
From dimsumcentral.com
SOUP RECIPES | ALLRECIPES
From allrecipes.com
SOUP POT ON STEAM
From store.steampowered.com
75 BEST SOUP AND STEW RECIPES | RECIPES, DINNERS AND EASY ...
From foodnetwork.com
OUR TOP 10 BEST SOUP RECIPES EVER | TASTE OF HOME
STEAM BOAT SOUP ( CHINESE COOKING ) RECIPE, CHINESE RECIPES
From m.tarladalal.com
CLEAR-STEAMED CHICKEN SOUP WITH GINGER | COOKSTR.COM
From cookstr.com
STEAMED CHICKEN HERBAL SOUP RECIPE | NOOB COOK RECIPES
From noobcook.com
THE BEST STEAMED SOUP DUMPLINGS RECIPE | DIM SUM CENTRAL
From dimsumcentral.com
THE BEST STEAMED SOUP DUMPLINGS RECIPE - FOOD NEWS
From newfoodrecepten.netlify.app
75 BEST SOUP AND STEW RECIPES | RECIPES, DINNERS AND EASY ...
From foodnetwork.com
OUR TOP 10 BEST SOUP RECIPES EVER | TASTE OF HOME
From tasteofhome.com
SOUP RECIPES - EASY, CREAMY, TOP RATED| TASTE OF HOME
From tasteofhome.com
CHAWANMUSHI JAPANESE CUSTARD RECIPE
From thespruceeats.com
SLOW COOKER RECIPES - STEAMER POT RECIPES - AROMA HOUSEWARES
From aromaco.com
GYERANJJIM (KOREAN STEAMED EGGS) - KOREAN BAPSANG
From koreanbapsang.com