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 Recipe Pin RecipeIngredients
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.
