SUI LONG RECIPES

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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

CHAR SIU (??) - CHINESE BBQ PORK - MADE WITH LAU



Char Siu (??) - Chinese BBQ Pork - Made With Lau image

Learn how to make the perfect, juicy, tender char siu, a classic Cantonese favorite!

Provided by Made With Lau

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 13

2 lb pork shoulder
1 tbsp garlic salt
4 tbsp brown sugar
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp hoisin sauce
2 tbsp red wine
1 tbsp Shaoxing wine
1 cube red fermented bean curd
1 tsp five spice powder
2 tbsp honey
2 tsp water
0.25 tsp red food coloring

Steps:

  • We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
  • To a bowl, we'll add:
  • Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we’ll push all the air out of the bag and seal it. 
  • Preheat the oven to 425° F or 218° C.
  • Now, we’ll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water. 
  • Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.

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