Print
Xiao Long Bao Soup Gourmandise Recipe

Xiao Long Bao (Soup Dumplings)

  • Author: Saeng Douangdara

Description

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.


Ingredients

Dumpling dough

1-1/4 cups150gTaiwanese all purpose flour (or cake flour)
1/3 cupHot water
1 TbspVegetable oil
pinchSalt

Filling

11 ounces300gGround pork
1 TbspSoy sauce
1 TbspChinese rice wine
2 tspsSesame oil
1 tspSugar
pinchSalt
2 TbspsMinced ginger
1Green onion, minced

Broth Jelly

2 cups480gChicken broth
2 TbspsUnflavored gelatin
1 tspSugar

Sauce and Assembly

1/2 cup120gVinegar
1/2 cup120gSoy sauce
1 knobFresh 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

  1. Stir all sauce ingredients together and set aside.
  2. 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.
  3. 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.