Xiao long bao (soup dumplings)
Souped Up Recipes · ♥ 15.7K likes · 625K views · 10 min video
Read about pork in the BrightCulinary Book
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Ingredients
Method
Techniques
- 400 g pork skin
- 1.8 L water
- 0.125 cup white part of spring onion
- 4 slices ginger
- 200 g ground pork
- 1 tsp white sugar
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 85–100 ml warm water
Blanch the pork skin 5 minutes to remove the bad smell; clean it, remove the fat and cut into thin strips.
- spring onion
- ginger
- 1 tbsp Chinese cooking wine
- 2 tsp sugar
- 1 tsp white pepper
- 1 tsp salt
Add spring onion, ginger slices, Chinese cooking wine, sugar, white pepper and salt and stew on low heat another hour.
Strain the broth into a container, about 400 ml, and refrigerate at least 6 hours until it sets into a jelly.
- 3 tbsp water
- ½ tsp salt
Blend the white part of the spring onion and ginger with 3 tbsp water, strain, and pour the liquid into the ground pork; add white sugar, dark soy sauce, sesame oil and half a teaspoon of salt and stir until absorbed.
- 200 g high protein flour
- ½ tsp salt
Mix 200 g high protein flour with half a teaspoon of salt; add warm water in three parts and knead into a dough, then knead on a board until smooth.
Cover and rest 30 minutes, knead again 5 to 10 minutes to squeeze out air, cover and rest another 30 minutes.
Halve the dough, roll into a long even strip and cut into pieces of about 12 g, turning after every cut; dust with flour.
Rolling the wrappers
Flatten and roll each into a round wrapper 8 to 10 cm across, thick in the middle and thin at the edge.
Fill each with a little more than a tablespoon of filling and pleat around, 10 to 12 pleats, pinching closed at the top.
Line the steamer with parchment paper with small holes cut, space the dumplings apart, and steam over boiling water 5 minutes on high heat.
- shredded fresh ginger
- 1 tbsp white vinegar
- 1 tsp soy sauce
Mix shredded fresh ginger, white vinegar and soy sauce for the dipping sauce.