Xiao Long Bao (Soup Dumplings)

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Xiao Long Bao (Soup Dumplings)

Course: Appetizers, Main Courses
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.
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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.