XIAO LON 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

XIAO LONG BAO (“EASY” DIN TAI FUNG STYLE) – KITCHEN (MIS ...



Xiao Long Bao (“Easy” Din Tai Fung Style) – Kitchen (Mis ... image

Xiao Long Bao

Total Time 3 hours 45 minutes

Prep Time 3 hours 0 minutes

Cook Time 45 minutes

Number Of Ingredients 24

PORK STOCK JELLY
500 g pork bones ($7)
2 stalks spring onion (10g) ($0.20)
4 slices ginger (20g) ($0.33)
1.50 tbsp chicken stock concentrate ($0.418)
2 tbsp shaoxing wine ($0.834)
1.50 litres water
10 g gelatin ($0.425)
60 ml ice cold water
PORK FILLING
500 g fatty minced pork ($4.36)
3 stalks spring onion (chopped) ($0.30)
20 g ginger (minced) ($0.33)
½ tbsp light soya sauce ($0.042)
½ tbsp dark soya sauce ($0.042)
2 tbsp sesame oil ($0.264)
½ tsp salt ($0.014)
½ tsp sugar ($0.003)
½ tsp white pepper ($0.044)
2 tbsp cornstarch ($0.021)
pork stock jelly
DUMPLING WRAPPER
180 g plain flour ($0.396)
100 g hot water (just boiled)

Steps:

  • PORK STOCK JELLY
  • Blanch pork bones in boiling water to remove impurities. Discard water, then add spring onion, ginger, chicken stock concentrate, shaoxing wine and water. Bring the stock to a boil and then simmer for at least 30 minutes for the flavour of the pork bones to infuse into the stock. After boiling, I ended up with about 750ml of stock. You can use all 750ml of stock if you want more soup in your dumplings, but I used only about 500ml. Note: I used Maggi brand chicken stock concentrate but you can also use real chicken stock or chicken stock powder/cubes.
  • Add gelatin to ice cold water and mix well. Allow gelatin to bloom. Add bloomed gelatin into the hot stock (at least 40°C) and whisk until gelatin fully dissolves.
  • Pour the stock into a container and chill for at least 6 hours or until fully set. If you are in a rush, you can put the container in the freezer instead. It will take around 2-3 hours instead.
  • PORK FILLING
  • In a mixing bowl, add minced pork, spring onion, ginger, light soya sauce, dark soya sauce, sesame oil, salt, sugar, pepper & cornstarch, and mix well.
  • Remove the pork stock jelly from the chiller and cut into small pieces. Add the pork stock jelly to the pork filling and mix well. Note: As the pork stock jelly can melt at room temperatures, keep the filling in the chiller when not in use.
  • DUMPLING WRAPPER
  • In a mixing bowl, combine plain flour & hot water (just boiled) together, and knead to form a dough.
  • Knead for at least 5 minutes, then cling wrap the dough and let it rest for at least 30 minutes so that the gluten can relax.
  • After resting, cut the dough into half and roll both halves into a long log. Cut the log into small pieces weighing 5g each. Use a rolling pin to roll out the ball into a flat, thin wrapper. It should be around 6.5cm in diameter.
  • Fill each wrapper with 16g of filling.
  • Fold the xiao long bao by pleating & lightly pulling the edges repeatedly. When the xiao long bao is almost completely pleated, pinch the edges together and twist slightly to seal it. Your xiao long bao should have about 18 folds.
  • STEAMING
  • Line a bamboo steamer with a parchment paper (with holes) or a steaming cloth, and place the xiao long baos into the steamer.
  • Bring a pot of water to a boil, then steam the xiao long baos for about 4.5 to 5 minutes.
  • Remove bamboo steamer from the pot, and make a small bite in the xiao long bao to release the soup onto a spoon. Dip the xiao long bao in a saucer of black vinegar & julienned ginger, and enjoy!

Nutrition Facts : Calories 0, CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , ServingSize , SodiumContent , SugarContent , TransFatContent

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