I’ll never turn down the opportunity to eat a dumpling. These Xiao long bao recipe sized bags of delicious dumplings wrapped with a delicate wrapping, have an extra appeal due to its mysterious soupy filling.
Also called Chinese dumplings made of soup, xiaolong bao have a punch of flavor with every bite. They are world-renowned thanks to eateries like Din Tai Fung. This recipe offers an easy method of getting the delicious, bite-sized dumplings.
Soup gelatin
One of the initial steps in the preparation of xiao long bao is the key ingredient that gives this dumpling its swath in flavor: soup gelatin. Most traditional recipes call for homemade broth, however I prefer an alternative recipe that includes chicken bouillon and agar-agar powder since I don’t often have the time to prepare broth or access to bones from meat.
Some will argue that it’s cheating however your taste buds as well as your free time will be grateful to me in the future. If you’re able to cook it yourself If you want to, then go for it.
This recipe will utilize the bouillon mix that is simmered in ginger, smoked ham, and onions for approximately 10 minutes. After straining the mixture and letting it rest for about 15 minutes so that the flavors to meld before placing it back into the pot along with the Agar Agar Powder. Bring the liquid to the boil, then take it off the heat. Place the glass jar to sit on the counter to cool. then transfer it to the refrigerator to get set. Set-up should take between 30 and 45 minutes.
Wrappers for dumplings
While you wait for the gelatin to cure then you can begin wrapping your wrappers. I like making wrappers from scratch as it’s much easier to fold them when they’re still fresh. If you don’t have the time to create your own, purchase dumpling wrappers from the market, such as The New Hong Kong Noodle Company wrappers, which are available in several Asian supermarkets.
In this recipe I utilized the same recipe as in my spring roll wrapper (without cooking it) and pork and shrimp shumai dough. It’s a simple dumpling dough comprised of all-purpose flourand hot water and salt.
Take a measurement of your dough and place it into the bowl of a mixer. Bring the water to a boil and add the salt to dissolve. Slowly add the hot salt and water into the flour bowl , and stir it with chopsticks. The result should be an unruly dough. Take the dough out of the bowl and put it on a lightly floured surface.
Knead the dough with an upper part of your hands and then press the dough upwards then turn the dough 45 degrees, and repeat. Continue to knead for approximately 10 minutes until the dough is smooth. It’s crucial to continue kneading until the dough is smoothor the dough will become in a lump. Once it’s smooth, form it into an oval bowl, wrap it in plastic wrap or a towel and allow it to allow it to rest for at minimum 30 minutes.
Filling for Dumpling
While the dough is resting, you can prepare the filling. Get your gelatinized stock out from the fridge and chop it into bite-sized pieces. Take approximately 1/4 of these pieces and put it in a bowl. You’ll use it later when making the xiaolong bao.
Pork is typically in a form that is a little too coarse for the way I like my filling’s texture. It’s best to pulse it using a food processor for a little bit to blend everything and make the pork to be a little finer.
In the food processor, mix the minced pork, ground pork, fresh green onion, chopped ginger seasonings, and any leftover gelatinized broth. Process until everything is blended.
The reason I make use of the food processor is so that all the pieces are incorporated and create a more uniform appearance to the filling. But you shouldn’t try to grind it down so much that it turns into the consistency of a paste. So, make sure you stop the process prior to this.The the first time that I cooked the dumplings, I did not put the meat into the food processor. This resulted in a filling that had the texture of a lumpy, chewy after the steaming.
How do you roll the dough out?
Once your dumpling dough has resting, weigh your dough, and then divide it into 50 wrappers (if you don’t require the same amount, you can reduce your recipe). This recipe makes each wrapper weighs about 7 grams in weight.
I prefer to weigh every wrapper in order to make sure it’s even. It ensures you utilize the equivalent amount of filling and ensure that you are able to correctly wrap. This also makes the dumplings look uniform. As you roll into each individual wrapper place the pieces of dough that you have cut covered with a damp towel in order to stop them drying out.
Once you’ve cut the dough, roll it in flour before using the rolling pin to flatten it to about an inch-wide circle. You can thin around the edge of your circle by using an edger. The edges that are thin will help you pleat the dumpling as you wrap it. The final result should be a circular which is about 3 inches across. Put the wrapper on the towel, and continue to roll out the other portions of dough.
Also, read: Banh Gio Recipe (Vietnamese Rice & Pork “Dumplings”)
How do you wrap
Step 1. Wrapping the xiao long bao is definitely a process that requires time, but it’s well worth it! According to Din Tai Fung standards, each bao is folded 18 times for the perfect bao. Therefore, this is the procedure I use. Start with one wrapper on your left hand (or any palm that isn’t dominant). Fill it with 10 grams (or less than one tablespoon)-I utilized the #1 disher to make it easy to scoop.
Step 2. Use your right hand (or dominant hand) thumb and pointer finger to make folds that wrap around the edges that the dough. I like using the index finger of my left hand finger and pointed finger for guiding the dough through the folds. This should look similar to pleating.
Step 3. Continue to pleat the dough, then pinch the fold that you made into the first fold. Continue to pinch the wrapper shut with a whirling motion. Keep going with the same motion throughout the entire process. The bao should be an appearance of swirls at the top and there shouldn’t be gaps or holes. Repeat the process with the remainder of the wrappers.
How to steam Chinese xiao long bao
- Make sure you line with your bamboo steamer with lettuce or parchment paper . Then warm your steamer prior to placing the xiaolong bao inside. This will assist in cooking the dumplings correctly.
- Place the xiaolong bao in the steamer, leaving enough space between them and let them steam for 10 minutes. Don’t open the lid until they are completed because you’ll lose steam. I’ve made the mistake closing the lid too quickly to inspect my dumplings and discovered that I didn’t have any soup as the gelatin wasn’t been melted.
- Ten minutes later, check any of them and see whether the meat has been thoroughly done and the gelatin is dissolved.
How to eat xiao long bao dish
There isn’t any proper or incorrect method to consume dumplings, there’s a method to ensure you can enjoy the soup of the xiaolong bao. All you require are chopsticks and a spoon for soup, as well as a sauce for dipping.
- Make a xiaolong bao and dip it in the sauce to dip it (if you wish) and put it in the soup spoon.
- Grab your chopsticks and poke the sides of the dumpling. Let the soup to pour out, allowing it to cool somewhat.
- Drink the soup and enjoy your life to the fullest.
- You can continue to enjoy the utopia-themed party in your mouth by consuming the remainder dumpling. Mmmm delicious.
If you’d like to indulge in an entire dim sum meal it is possible to make chicken feet and cheung fun, as well as char siu bao and egg tarts Chinese oyster sauce and broccoli as well as airfryer dumplings. the shrimp and pork Shumai.
Is xiao long bao a dumpling?
Xiao Long Bao, also known as a dumpling which contains meat as a filling, and soup inside.
What does xiaolong bao refer to?
Xiao long bao is a Chinese word meaning “little basket bun.”
What is the correct pronunciation of the Chinese word “xiao Long Bao?
Xiao long bao is pronounced “zh-ow long bow.”
Can you boil xiaolong bao?
Do not cook xiao long bao in boiling water because the wrapper is extremely delicate and easily pop. The most effective method of cooking xiao long bao is to use steamers.
See more:
Xiao Long Bao recipe (Soup Pork Dumplings)
Equipment
- Bamboo Steamer
- Food processor
- Rolling Pin
Ingredients
GELATIN STOCK
- 3 tbsp smoked ham diced
- 2 tsp chicken Bouillon powder
- 2 c of water
- 2 inches ginger sliced
- Half yellow onion chopped in quarters
- 1 teaspoon agar agar powder you could also employ gelatin and use the instructions on the packet
DOUGH
- 250 grams (or 1 1/2 cups) all-purpose flour
- 9 tbsp or 115 g hot water
- 7 1/2 g or 1/2 teaspoon salt
FILLING
- 1/2 lb ground pork super-fatty
- 1/8 teaspoon sugar
- 1 tbsp chopped green onions
- 1 tsp ginger minced
- 1/4 teaspoon sesame oil
- 12 tbsp Shaoxing wine
- 1/2 tsp light soy sauce
- 1/16 teaspoon white pepper
- 1/4 teaspoon salt
DIPPING SAUCE (OPTIONAL)
- black vinegar
- soy sauce
- ginger julienned
Instructions
GELATIN
- In a saucepan, mix water, bouillon powder ginger, ham, and onions at a medium-high temperature. Once it is at a boil then reduce to medium heat and let it simmer for between eight and ten hours or till the volume has reduced to about half.
- Strain the broth into a bowl, then let it rest for 15 minutes in order for the flavors to meld.
- Pour the stock that has been strained into the post once more before mixing in the powder well. Let the liquid be at a boil, then remove it from the stove. Put the liquid into an unbreakable glass container and let it to to cool, before placing it to the refrigerator to set for approximately 45 minutes.
DOUGH
- Measure flour and place it in an mixing bowl.
- Bring the water to a boil and add the salt to it until it is dissolved. The hot water should be added into the flour, and mix using chopsticks and spoons. Mix until it forms shaggy dough.
- Transfer the dough to an unfloured surface and then work it with your heel hands. To work, you can employ the heel of your hands and then move the dough upwards, then turn to a 45-degree angle, and repeat. Repeat for 8 to 10 hours or till the dough is smooth. Wrap in a clean towel, or a cling wrap and let it rest in the refrigerator for about 30 minutes.
FILLING
- Get the gelatin that has been set from the refrigerator and cut it into bite-sized pieces. Keep approximately one-quarter of gelatin, and save it to use future use.
- In the food processor, mix the minced pork, ground pork, fresh green onion, chopped ginger seasonings, and 3/4 of the leftover gelatin. Process until the filling has blended, but before it becomes a smooth paste. Between pulses, employ a spatula for scraping the sides and the bottom of the bowl to ensure that every part of the filling are mixed. If you don't own an food processor at hand, then you could make use of a knife to chop and then mince the filling. We're working to alter the texture of the filling to ensure that it's more smooth after it's cooked.
ROLLING WRAPPERS
- After you have rested, weigh the dough and divide it by 50 for a rough idea of how much you should divide to each wrapper. It should be about seven grams per wrapper to make this recipe. The dough should be cut in accordance with this measurement. Place the cut pieces on a damp towel as you roll them out to keep them from drying out.
- Pick a dough piece and roll it into an 2 1/2 inch round. Make use of an iron to trim the edges. It should result in three-inch circles. Repeat this process for the remainder of your wrappers. Wrap the wrappers that have been rolled out in the towel that is damp.
ASSEMBLY
- On your left (or your non-dominant hand) put an unwrapped wrapper on your palm. Place around 10 grams of filling into center of wrapper. Utilizing the gelatin cubes that you reserved Add two or three cubes over the top. This will ensure that you get more soup for every bite.
- With the right side of your hand (or dominant hand) Take your thumb and pointer finger and fold the two fingers beginning at the top of the dumpling. Continue making folds toward the left side of your hand (or the non-dominant hand).Make use of the left hand's (or the hand that is not dominant's) finger and index fingers to guide folds in the palm of your hand. The folds will begin to look like pleating when you squeeze the folds.
- Continue to fold these within the dumpling till you get to the first fold, where you'll be able to close your dumpling's top with a swirling motion. Always follow in the same direction as the folds you've made. The result should be a swirl , or twist over the top. There shouldn't be holes or holes visible on the top.
- For the sauce to be used as a dip make a dipping sauce, mix equal parts of soy sauce and black vinegar (or what you like best). Julienne ginger, and then add it to the dip sauce.
STEAMING
- Line the steamer with parchment paper or lettuce and then heat the steamer up in the oven prior to adding the dumplings.
- Place the dumplings into the steamer and cook for around 10 minutes per batch. Don't remove the steamer from the oven before. After that, try one dumpling to determine whether it's cooked and whether the gelatin is been melted.
- Serve with sauce for dipping and eat it immediately.
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I did it the second time and it worked. Thank you so much