SUI LONG RECIPES

Name: Xiao Long Bao—Chinese Soup Dumpling
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 24
Cuisine: Chinese
Ingredients: 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

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

Ingredients

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

Ingredients

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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