Xiao Long Bao recipe (Soup Pork Dumplings)
These satchels of tasty soup-filled dumplings are a bit of heaven in every bite. This recipe will show you how to cook Pork Soup Dumplings (xiao long bao) from the convenience of your own at home!
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.