This is a shortcut recipe for easy soup dumpling (xiao long bao) that skips hours of prep! Traditionally the soup is made by simmering chicken bones and pork skin for hours, then chilling the stock for more hours until you have a solid jelly to work with. For a weekday version, adding gelatin to store-bought chicken broth make great replacement. The dough is traditionally divided into equal weight portions and rolled out individually. For beginners, pasta press and ring cutter make very consistent wraps very fast. If you don't have a pasta press, a rolling pin works well too.
Recipe details: www.workdaygourmet.net/2020/04/shortcut-soup-dumpling-with-gelatin.html
pasta press attachment: amzn.to/2B4XtB5
ring cutter: amzn.to/2NpSmOw
rolling pin: amzn.to/3dnS31i
Ingredients:
For the dough:
200g flour (~1 2/3 cup loosely packed, or 1 1/3 cup scooped)*
1/2 tsp salt
110g hot water (~ 1/2 cup)
*Note: scooped flour weighs more than poured & leveled, even if you're not purposefully packing it tight. When I weighed scooped flour they come out about 150g/cup, vs 120g~125g/cup as stated on package nutritional facts.
For the meat filling:
1/2 lb ground pork
1 tbsp shaoxing wine
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp sugar
1 tsp salt
1 tsp onion powder
1 tsp grated ginger
1/4 tsp white pepper
For the gelatinized soup:
1/2 cup chicken broth
1/2 tsp powdered gelatin
00:00 Introduction
00:11 Gelatin soup filling
00:44 How to cool & set gelatin quickly
01:02 Dough for dumpling wrapper
01:40 Season the meat filling
02:18 Solidified broth jelly
02:55 Pasta roller yields consistent thickness
03:24 Cake cutter creates equal sized perfect circles
03:55 Cookie scoop measures consistent amount of filling
04:01 How to wrap soup buns
04:28 Steam until puffed up
04:47 Soup check!
#soupdumplings
#xiaolongbao
#小笼包
#小籠包
16 апр 2020
