Xiao Long Bao
- 400 g of pork skin
- a bunch of spring onion
- Some slices of ginger
- 1 tbsp of Chinese cooking wine
- 2 tsp of sugar
- 1 tsp of white pepper
- 1 tsp of salt or to taste
- 200 g ground pork
- 1/4 cup of green part of spring onion
- 1/4 cup of minced carrot
- 1/4 cup of minced cabbage
- 1 tsp of dark soy sauce
- 1 tsp of white sugar
- 1 tsp of sesame oil
- 1/2 tsp of salt or to taste
- 1/8 cup of white part of spring onion
- 4 slices of ginger
- 3 tbsp of water
- 1/2 tsp of salt
- 200 g high protein flour
- 85 - 100 ml warm water
- Sorry for the different water amount after many times making I find out with this amount of water, the skin turns out better.
- some shredded fresh ginger
- 1 tablespoons of white vinegar
- 1 teaspoon of soy sauce
FOR THE JELLY:
FOR THE FILLING:
FOR THE WRAPS:
FOR THE DIPPING SAUCE:
MAKING THE JELLY:
Blanch the skin for 5 minutes to remove the bad smell.
- Clean it and remove the fat because you don’t want your soup to be too oily.
- Cut it into thin strips.
- Prepare a pot of water (1.8 L of water). Put in your 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 tsb of salt. Keep stewing on low heat for another hour.
- Strain the broth into a container. After stewing, you should have about 400 ml broth left. Put it in the fridge for at least 6 hours. Skin has a lot 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
You can do this while the jelly is being formed in the fridge.
- 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:
You need about 200 g of high protein flour.
- Add a 1/2 teaspoon of salt and mix it well.
- Pour warm water in 3 parts.and mix the flour
- Knead the dough until smooth.
- Cover it and let it sit for 30 minutes.
- Knead the dough again for 5-10 minutes, to squeeze the air out.
- Cover it; let it sit for another 30 minutes.
- Cut the dough in half. Roll and Pull 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: (YOU SHOULD DO THIS AS SOON AS POSSIBLE AFTER CLOSING THE DUMPLINGS)
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.
Mix the shredded fresh ginger, white vinegar and soy sauce