Xiao Long Bao (Soup Dumplings)
Chef Saeng, our expert on Lao and Southeast Asian cuisine, brings us these very traditional soup dumplings. Saeng was taught this recipe by Chef Iris in Hong Kong. It is a traditional dim sum course originating from Shanghai. The meticulous technique of wrapping the filling helps provide structure to hold the soup. The dumplings are filled with ground pork in a warm broth, and can be dipped in a ginger rice wine soy sauce mixture. This wonderful dish is a must when ringing in the Chinese New Year.
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Ingredients
Dumpling dough
- 1 1/4 cup Taiwanese all purpose flour (or cake flour) 150g
- 1/3 cup Hot water
- 1 Tbsp Vegetable oil
- Pinch Salt
Filling
- 11 oz Ground pork 300g
- 1 Tbsp Soy sauce
- 1 Tbsp Chinese rice wine
- 2 tsp Sesame oil
- 1 tsp Sugar
- Pinch Salt
- 2 Tbsb Minced ginger
- 1 Green onion minced
Broth Jelly
- 2 cup Chicken broth 480g
- 2 Tbsp Unflavored gelatin
- 1 tsp Sugar
Sauce and Assembly
- 1/2 cup Vinegar 120g
- 1/2 cup Soy sauce 120g
- 1 knob Fresh ginger peeled and thinly sliced
Instructions
Dumpling dough
- 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.
Filling
- Mince the ginger and green onion and add to the pork with other filling ingredients and set aside.
Broth Jelly
- 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
- 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.
