Xiao Long Bao (Soup Dumplings)
Chef Saeng, our expert on Lao and SouthEast Asian cuisine, brings us these very traditional soup dumplings:
These soup dumplings were taught to me be Chef Iris in Hong Kong. It is a traditional dim sum course originating from Shanghai. The meticulous technique to wrapping the filling helps provide structure to hold the soup. The dumplings are filled with ground pork with a warm broth, and it can be dipped in a ginger rice wine soy sauce mixture. These are a wonderful snack to help ring in the Chinese New Year.Print this recipe
|1-1/4 cups||150g||Taiwanese all purpose flour (or cake flour)|
|1/3 cup||Hot water|
|1 Tbsp||Vegetable oil|
Slowly add the hot water and oil to the flour to form a dough using chopsticks.
Knead the mixture into a dough and cover the bowl and let rest for 30 minutes.
|11 ounces||300g||Ground pork|
|1 Tbsp||Soy sauce|
|1 Tbsp||Chinese rice wine|
|2 tsps||Sesame oil|
|2 Tbsps||Minced ginger|
|1||Green onion, minced|
Mince the ginger and green onion and add to the pork with other filling ingredients and set aside.
|2 cups||480g||Chicken broth|
|2 Tbsps||Unflavored gelatin|
Heat the chicken broth until its steaming and add the gelatin powder and sugar. Put it in a container in the fridge to set for 2 hours. Once it is set, dice it up into cus size pieces and mix with the pork.
Sauce and Assembly
|1/2 cup||120g||Soy sauce|
|1 knob||Fresh ginger, peeled and thinly sliced|
- Stir all sauce ingredients together and set aside.
Flour the surface of a cutting board, and roll 1 tbps size dough into the size of your palm.Place a small ball size portion of the ground pork in the middle of the wrapping. Wrap the dough around the filling.
Prepare a steam basket and begin to bring the water to a simmer. Place buns about 1" apart and steam for 6 minutes. Serve with the sauce.