Xiao Long Bao 小笼包

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Xiao Long Bao 小笼包

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Ingredients

Adjust Servings:
Meat Gelatine
250 g Pork Skin; 1-inch strips
450 g Pork Bone Marrow
Water
2 slices Ginger
1 stalk Scallion; cut to 3 pcs
1 Tbsp. Shaoxing Wine
Dough
1 Cup Flour
6 Tbsp. Warm Water
Filling
450 g Ground pork belly
2 Tbsp. Shaoxing Wine
3/4 Tsp. Salt
1/2 Tsp. Sesame Oil
3/4 Tsp. Sugar
3 Tsp. Light Soy Sauce
3 Tbsp. Water
Pinch of Ground white pepper
1 Tbsp. Garlic; minced
1 Cup Meat Gelatine
Cuisine:

    Ingredients

    • Meat Gelatine

    • Dough

    • Filling

    Directions

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    Steps

    1
    Done

    Meat Gelatin (made a day earlier)

    In a small pot, add the pork skin and pork bones and cover with enough water. Bring to a rolling boil. Immediately drain and rinse off the bones and the skin to get rid of any impurities.

    Rinse the pot and put everything back in. Add 4 cups of water, ginger, scallion and shaoxing wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hrs.

    After 2 hours, allow the soup to cool and strain into a bowl. Once the soup is completely cooled, cover and refrigerate overnight. It will be jello like the next day.

    2
    Done

    Make Dough

    To prepare the dough, add the flour and the warm water 1 tablespoon at a time into a mixing bowl. Work and knead the dough for 15-20 mins.

    The dough should be very soft and smooth. Cover with a cloth and let it rest for 30 mins.

    3
    Done

    Make Filling

    Take your ground pork and put it in the food processor. Pulse for 30-60 seconds until the pork resembles paste. Or use the back of a chinese cleaver to further mince the pork till it becomes paste.

    Take the meat gelatine out from freezer. Dice them into ½ inch pieces.

    In a big bowl, add pork and all the rest of the ingredients except meat gelatine. Mix well with a pair of chopsticks. The pork mixture will be light and airy looking.

    Add in the meat gelatine. Gently fold in gelatine to the pork paste. Do not over-mix.

    Cover and refrigerate till ready to assemble. Chilled pork paste are much easier to to handle when wrapping.

    4
    Done

    Wrapping Xiao Long Bao

    To assemble, roll out the dough into a long cylinder on a flour dusted pastry board. Cut them into equal pieces of about 11 grams each.

    Roll out each piece into a round piece of bout 3 inches diameter. Always cover dough with a damp cloth to prevent them from drying out.

    Take fillings out from the refrigerator. Place 1 tablespoon of filling in the middle of the dumpling skin rolled out earlier. Pleat the edge of the skin together in about 15 to 20 folds. Meanwhile making a bag shape in the center where they hold the meat together. Make sure to seal the top nicely so the juicy goodness will stay in.

    5
    Done

    Steam prepared Xiao Long Bao

    Line bamboo steamers with cheese cloths or napa cabbage leaves.

    Place the dumpling in the prepared bamboo steamer. Space the dumplings about 2 inches apart from each other. Cover with a bamboo steamer lid.

    Once water in the steamer is boiling, place bamboo steamer inside and steam on high heat for 8 mins.

    Serve immediately with slivers of ginger or chili oil. Best enjoyed piping hot!

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