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Xiao Long Bao is Shanghai's most famous style of soup dumplings. Learn how to make this delicious recipe!
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS**
**FOR THE JELLY:**
- 400 g of pork skin [400克猪皮]
- a bunch of spring onion [1小把香葱]
- Some slices of ginger [几片姜片]
- 1 tbsp of Chinese cooking wine [1汤匙料酒] [geni.us/3hdHAM]
- 2 tsp of sugar
- 1 tsp of white pepper [1茶匙白胡椒粉] [Amazon Link: geni.us/93Id0E]
- 1 tsp of salt or to taste [1茶匙盐]
**FOR THE FILLING:**
- 200 g ground pork
- 1/4 cup of green part of spring onion
- 1/4 cup of minced carrot [1/4杯胡萝卜末]
- 1/4 cup of minced cabbage [1/4杯白菜碎]
- 1 tsp of dark soy sauce [1茶匙老抽]
- 1 tsp of white sugar [1茶匙白糖]
- 1 tsp of sesame oil [1茶匙芝麻油]
- 1/2 tsp of salt or to taste [1/2茶匙盐] [Amazon Link: geni.us/xXaSpE]
**Sauce:**
- 1/8 cup of white part of spring onion [1/ 8杯葱白]
- 4 slices of ginger [4片姜]
- 3 tbsp of water [3汤匙水]
**FOR THE WRAPS:**
- 1/2 tsp of salt [1/2茶匙盐]
- 200 g high protein flour [200克高筋粉]
- 85 - 100 ml warm water [85 - 100 毫升水]
**FOR THE DIPPING SAUCE:**
- some shredded fresh ginger [适量姜丝]
- 1 tablespoons of white vinegar [1汤匙白醋]
- 1 teaspoon of soy sauce [1茶匙生抽]
**MAKING THE JELLY **
- Blanch the skin for 5 minutes to remove the bad smell. Remove the attaching fat. Cut it into thin strips.
- Prepare a pot of water (1.8 L of water). Put in the pork skin. Bring it to a boil and then down to low heat. Stew it for 1 hour.
- After 1 hour, add a bunch of spring onion, some slices of ginger, a tbsp of Chinese cooking wine, 2 tsp of sugar, a tsp of white pepper, and a tsp of salt. Keep stewing on low heat for another hour.
- Strain the broth into a container. You should have about 400 ml broth left. Put it in the fridge for at least 6 hours. The skin has a lot of collagen, which dissolves in the water during stewing. When the temperature goes down, it turns into a jelly.
- Carefully mince the jelly. Make sure there are not big chunks.
- Set it aside.
**MAKING THE FILLING (enough to make 25-30 dumplings)**
- Use some white part of the spring onion and ginger to make a sauce. Blend them with 3 tablespoons of water. Strain it.
- Pour the sauce into the ground pork.
- Add white sugar,dark soy sauce, sesame oil, and 1/2 teaspoon of salt.
- Stir it until the pork absorbs all the sauce. Add the vegetables into the meat. And Combine them. You can switch it with other vegetables like water chestnut or radish.
- Last step is to mix it with the minced jelly.
**MAKE THE DUMPLING WRAPS**
- mix 200 g of high protein flour with 1/2 teaspoon of salt. Pour warm water in 3 parts and mix the flour. Knead it into a smooth dough. Cover and let it sit for 30 minutes.
- Knead the dough again for 5-10 minutes. Cover it; let it sit for another 30 minutes.
- Cut the dough in half. Roll it into a long even strip.
- Cut it into small pieces. Turn it after every cut to get even pieces. Each one should be about 12 grams.
- Sprinkle some flour in case they stick to each other.
- Flatten them with your hand.
- Roll it into a small round wrapper with thick middle and thin edge. The size should be about 8-10cm long across.
**CLOSE THE DUMPLINGS**
This is the most important step to make them look great.
- Take a wrap and put enough meat so it’s almost full. I put a little bit more than a tbsp.
- Lift one part of the edge and pinch it to make a pleat. Continue all the way around.
- At the end, pinch it together to close the dumpling.
Normally, each dumpling should have 10-12 pleats in total. Don’t worry too much about this your first time- it will take some practice to make it look perfect.
**STEAM**
- Put parchment paper in the steamer
- Leave some space between the xiao long bao,
- Bring the water to a boil, then put the steamer in and let it steam it for 5 minutes on high heat.
**DIPPING SAUCE**
Some shredded fresh ginger
1 tablespoons of white vinegar
1 teaspoon of soy sauce
19 апр 2017
