Recipe: Perfect Xiaolongbao (Chinese Soup Dumplings)
Xiaolongbao (Chinese Soup Dumplings). Xiao Long Bao is one of the most famous Chinese steamed dumplings, but one of the most time-consuming to make from scratch. Inside the dumpling are little pockets of gelatinized broth made from chicken, pork and cured ham. Xiao Long Bao (Chinese steamed soup dumplings) is a famous Chinese dessert.
Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. in a cinched purse shape. Pinch and twist top to seal. You can have Xiaolongbao (Chinese Soup Dumplings) using 16 ingredients and 10 steps. Here is how you cook it.
Ingredients of Xiaolongbao (Chinese Soup Dumplings)
- Prepare of For the skin:.
- It’s of Plain white flour.
- You need of Lukewarm water.
- It’s of Powdered gelatin.
- You need of ○ Water.
- Prepare of ○ Chicken soup stock granules.
- Prepare of to 4 leaves Chinese cabbage.
- You need of For the filling:.
- It’s of Ground pork.
- It’s of Green onions or scallions.
- Prepare of knob Ginger.
- Prepare of Sake.
- Prepare of Sesame oil.
- Prepare of Vegetable oil.
- It’s of Soy sauce.
- You need of Salt.
Chinese Soup Dumplings, or xiaolongbao (小笼包), are perhaps the most perfect single bite of food ever conceived by man. This tantalizing, dreamy snack is probably the most famous dish to come out of the Jiangnan region of China. It is often associated with the city of Shanghai (the largest city in the region by population, and also the largest city in all of China!), which is why soup. Xiaolongbao (/ ˈ ʃ aʊ l ɒ ŋ ˌ b aʊ /) is a type of Chinese steamed bun from Jiangsu province, especially associated with Wuxi and Shanghai (Shanghai was formerly a part of Jiangsu province).
Xiaolongbao (Chinese Soup Dumplings) step by step
- Add a tablespoon of hot water (not listed) to the gelatin and dissolve. Combine the 〇 ingredients in a bowl, add the gelatin, and mix well. Chill in the refrigerator for an hour..
- In another bowl, add flour and gradually mix in the lukewarm water while stirring with 3-4 cooking chopsticks held together..
- When the dough comes together, knead well with your hands..
- Cover the bowl with a moistened and wrung out towel and let rest for 15 minutes..
- Divide the dough into 10 portions. Flatten with a rolling pin as if they are gyoza dumpling skins, dusting the surface with flour as you work..
- Put the filling ingredients in a bowl and knead well together..
- Break up the chicken jelly from Step 1 with a spoon..
- Wrap the skins with the meat filling and gelatin centered in the middle and gather the edges at the top to form the dumplings..
- Lay the dumpling on top of the cabbage leaves, and steam for about 10 minutes..
- Done!! Serve with a dipping sauce made of vinegar, soy sauce, and finely julienned ginger..
In Shanghainese, they are known as siaulon moedeu or xiaolong-style mantous as Wu Chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns. Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It's a long recipe, the dumpling skin is hand made and the filling requires several hours of chilling. This is an authentic Xiaolongbao recipe from Top Chef star Lee Anne Wong from her … Place dumplings atop cabbage, spacing apart. Serve dumplings immediately, passing sauce alongside for dipping.