SUI LONG BAO 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

STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES



Steamed Pork Buns (Char Siu Bao) Recipe | MyRecipes image

These buns are a grab-and-go street food in China. They were also popular in our Test Kitchens, where they earned our highest rating. Use a multitray bamboo steamer so you can cook all the buns at one time. To make them up to two months ahead, fill the dough, and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag. Steam directly from the freezer for an additional five minutes. This Chinese recipe is proof you don't have to get takeout to enjoy the fine cuisine. Serve these for a meal or as a fantastic appetizer for entertaining. 

Provided by Bruce Weinstein and Mark Scarbrough

Yield 10 servings (serving size: 1 bun)

Number Of Ingredients 20

Filling:
½ teaspoon five-spice powder
1 pound pork tenderloin, trimmed
Cooking spray
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1?½ teaspoons honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
¼ teaspoon salt
Dough:
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3?¼ cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
¼ teaspoon salt
1?½ teaspoons baking powder

Steps:

  • To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
  • Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
  • To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
  • Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  • Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
  • Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
  • Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
  • Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

Nutrition Facts : Calories 259 calories, CarbohydrateContent 35.7 g, CholesterolContent 27 mg, FatContent 6.1 g, FiberContent 1.6 g, ProteinContent 14.3 g, SaturatedFatContent 0.9 g, SodiumContent 343 mg

More about "sui long bao recipes"

STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES
These buns are a grab-and-go street food in China. They were also popular in our Test Kitchens, where they earned our highest rating. Use a multitray bamboo steamer so you can cook all the buns at one time. To make them up to two months ahead, fill the dough, and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag. Steam directly from the freezer for an additional five minutes. This Chinese recipe is proof you don't have to get takeout to enjoy the fine cuisine. Serve these for a meal or as a fantastic appetizer for entertaining. 
From myrecipes.com
Reviews 5
Calories 259 calories per serving
  • Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.
See details


CHINESE PORK BUNS (CHA SIU BAO) RECIPE | ALLRECIPES
You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!
From allrecipes.com
Reviews 4.0
Category Bread, Yeast Bread Recipes
Calories 191.4 calories per serving
  • Steam buns for 12 minutes. Serve.
See details


XIAO LONG BAO - CHINESE SOUP DUMPLINGS RECIPE
From steamykitchen.com
See details


XIAO LONG BAO - ASIAN FOOD RECIPES AND TECHNIQUES
Jul 06, 2020 · Instructions Prepare the chicken aspic. Place the bone in a stockpot filled with cold water enough to submerge all the bones. Add the... For the filling. Prepare the ginger-scallion extract by boiling (B) for 3 minutes. ... Combine (C) except the aspic. For the skin. Mix the all-purpose flour, ...
From tasteasianfood.com
See details


CHAR SIU BAO RECIPE- CHINESE STEAMED PORK BUNS ??? ...
From tasteasianfood.com
See details


STEAMED CHINESE BBQ PORK BUNS RECIPE (CHAR SIU BAO)
Dec 24, 2004 · For the Pork Filling: 2 tablespoons oil 1 scallion, finely chopped 1 clove garlic, finely chopped 1/2 pound barbecued pork, cut into small cubes 2 tablespoons light soy sauce 2 tablespoons oyster sauce 1 tablespoon sugar 1 tablespoon cornstarch 2 tablespoons water
From thespruceeats.com
See details


THE BEST BAO BUNS RECIPE & VIDEO - SEONKYOUNG LONGEST
Oct 07, 2019 · Combine warm water, milk, active yeast, sugar, and oil. Whisk to let yeast and sugar dissolve then let it sit until years activate, about 5 to 10 minutes. Meanwhile combine flour, sugar, baking powder, and salt in a stand mixer.
From seonkyounglongest.com
See details


BAKED PORK BUN (CHAR SIU BAO) RECIPE | FOOD NETWORK
Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge. Preheat oven to 425 degrees F. Line a baking sheet with foil and place ...
From foodnetwork.com
See details


HOW TO MAKE XIAO LONG BAO (???, SOUP DUMPLINGS) - RED ...
Jun 27, 2020 · Xiao Long Bao, literally meaning “small basket buns”, is a type of steamed bun originating from Jiangsu province, China. Known as soup dumplings in English, they are a hybrid of Baozi (??) and Jiaozi (??): having the shape of Baozi but using non-leavened wrappers like Jiaozi.
From redhousespice.com
See details


STEAMED CHINESE BBQ PORK BUNS RECIPE (CHAR SIU BAO)
Jul 11, 2021 · If you happen to really enjoy the pork buns, also known as Char Siu Bao, then the below recipe is a great way to create these delicious buns at home. The recipe happens to be courtesy of Sylvia Schulman's cookbook, Madame Wong's Long-Life Chinese Cookbook.
From thespruceeats.com
See details


HOME MADE XIAO LONG BAO / ????????? - YOUTUBE
From m.youtube.com
See details


XIAO LONG BAO – SHANGHAI STEAMED SOUP DUMPLINGS | JADEN'S ...
Apr 30, 2007 · ;D Xiao long bao is probably one of my top 5 favorite things in the world. Oh soooo good. When I go back to Shanghai I eat it for breakfast everyday. My relatives always ask “Xiao long bao again?!” and I just say “yup!” then proceed to slurp up all the yummy goodness. Sheng jian bao is really good too. This is a great post and recipe!
From steamykitchen.wordpress.com
See details


CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE) - THE ...
Dec 05, 2020 · Baked char siu bao (also sometimes spelled cha siu bao), or Chinese BBQ Pork Buns, consist of soft milk bread and a savory filling of Chinese BBQ Pork.. They’re a favorite among kids and adults alike, and also happen to be one Chinese bakery bun that we really prefer homemade! Note: This recipe was originally published in February 2014.
From thewoksoflife.com
See details


THE BEST BAO BUNS RECIPE & VIDEO - SEONKYOUNG LONGEST
Oct 07, 2019 · I Just finshing making them ,its 1.30 am at night ,my kitchen is in total mess , but omg it was worth it .Iv been looking for good Bao bun recipe for a long time , but the only thing i change was the Filling .I had to use chicken becuse my family cant eat pork due to religion reson.I also added yummy canadian maple syrup to the mix to make sweeter as well tsp fof fresh chill flakes to spice ...
From seonkyounglongest.com
See details


HOW TO MAKE BAO BUNS - MANTOU CHINESE STEAMED BUNS ...
May 11, 2020 · Directions. In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes. Stir in the oil ...
From tastingtable.com
See details


SOUP DUMPLINGS (CHINESE XIAO LONG BAO) DELICIOUS "SHORTCUT ...
Apr 05, 2021 · 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


BAO INSPIRED BY PIXAR'S BAO — BINGING WITH BABISH
Feb 19, 2019 · Char Siu Bao Buns. Place In a bowl combine white sugar, hoisin sauce, fermented red bean paste, soy sauce, Chinese cooking wine, crushed garlic, and ginger. Mix to combine. In a bag add your pork belly along with your sauce mixture. Close the bag and mix everything together. Place on a plate and let sit in the fridge for 24 hours.
From bingingwithbabish.com
See details


VIETNAMESE/CHINESE BARBECUE PORK (THIT XA XIU/CHAR SIU ...
Sep 12, 2019 · Slather mixture evenly on the pork and marinate for at least one hour or overnight in fridge for best results. Preheat oven to 400°F. Place the pork on a wired rack with a pan underneath to catch the drippings. Line the pan with parchment paper or foil to reduce clean up. Bake for 30 minutes.
From vickypham.com
See details


KNOW YOUR DUMPLINGS: 10 TYPES OF CHINESE ... - ASIAN RECIPES
Here’s our guide to the 10 best Chinese dumplings! Xiao Long Bao. Maybe the most famous export to come out of Shanghai, xiao long bao have become a dumpling staple in Australia. Made with a thin wrapper and pork with a soup that turns solid at room temperature, when heat is applied during the steaming process the soup turns to liquid and adds ...
From asianinspirations.com.au
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »