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Xiao Long Bao

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Ingredients

PORK STOCK JELLY
500g Pork Bones
2 Stalks Spring Onion
4 Slices Ginger
1.5L Chicken Stock
2 tsp Chicken/Pork Concentrate Powder
4 tsp Shaoxing Wine
10g Gelatin
60ml Ice Cold Water
To Serve
Black Vinegar
Juilenne of Ginger
DUMPLING FILLING
500g Fatty Minced Pork
3 Stalks Spring Onion
20g Ginger Minced
1 tsp Light Soya Sauce
1/2 tsp Dark Soya Sauce
2 tsp Sesame Oil
1/2 tsp Salt
1/2 tsp Sugar
1/2 tsp White Pepper
2 tsp Corn Flour
Pork Stock Jelly
DUMPLING WRAPPER
180g Plain Flour
100g Hot Water

Xiao Long Bao

  • Medium

Ingredients

  • PORK STOCK JELLY

  • To Serve

  • DUMPLING FILLING

  • DUMPLING WRAPPER

Directions

Steps

1
Done

PORK STOCK JELLY

Blanch pork bones in boiling water to remove impurities. Discard water, then add spring onion, ginger, chicken stock concentrate, shaoxing wine and water. Bring the stock to a boil and then simmer for at least 30 minutes for the flavour of the pork bones to infuse into the stock. After boiling, I ended up with about 750ml of stock.

2
Done

Add bloomed gelatin and whisk until gelatin fully dissolves.

3
Done

Pour the stock into a container and chill for at least 6 hours or until fully set

4
Done

DUMPLING FILLING

In a mixing bowl, add minced pork, spring onion, ginger, light soya sauce, dark soya sauce, sesame oil, salt, sugar, pepper & cornstarch, and mix well.

5
Done

Remove the pork stock jelly from the chiller and cut into small pieces. Add the pork stock jelly to the pork filling and mix well.

6
Done

DUMPLING WRAPPER

In a mixing bowl, combine plain flour & hot water (just boiled) together, and knead to form a dough.

7
Done

Knead for at least 5 minutes, then cling wrap the dough and let it rest for at least 30 minutes so that the gluten can relax.

8
Done

After resting, cut the dough into half and roll both halves into a long log. Cut the log into small pieces weighing 5g each. Use a rolling pin to roll out the ball into a flat, thin wrapper. It should be around 6.5cm in diameter.

9
Done

Fill each wrapper with 16g of filling.

10
Done

Fold the xiao long bao by pleating & lightly pulling the edges repeatedly. When the xiao long bao is almost completely pleated, pinch the edges together and twist slightly to seal it. Your xiao long bao should have about 18 folds.

11
Done

STEAMING

Line a bamboo steamer with a parchment paper (with holes), and place the xiao long baos into the steamer and cook for 4-5 minutes.

12
Done

Remove bamboo steamer from the pot, and make a small bite in the xiao long bao to release the soup onto a spoon. Dip the xiao long bao in a saucer of black vinegar & julienned ginger, and enjoy!

The Cafe

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