Crab Roe Xiao Long Bao

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   For the dough, combine the all-purpose flour and warm water in a large bowl.

   Noin 2 min

2. 2

   Knead the mixture until a smooth dough forms, about 8-10 minutes.

   Noin 9 min

   Kokin vinkki: The dough should be soft and elastic.

3. 3

   Cover the dough with a damp cloth and let it rest for at least 30 minutes.

   Noin 30 min

   Kokin vinkki: Resting helps relax the gluten, making the dough easier to roll.

4. 4

   For the aspic, gently warm the chicken stock and dissolve the gelatin powder in it.

   Noin 3 min

   Kokin vinkki: Do not boil the stock, just warm it enough to dissolve the gelatin.

5. 5

   Pour the gelatin mixture into a shallow dish and refrigerate until fully set, about 1-2 hours.

   Kokin vinkki: This can be done a day in advance.

6. 6

   Once set, finely chop the aspic into small pieces.

   Noin 3 min

7. 7

   For the filling, combine the minced pork belly, crab roe, grated ginger, Shaoxing wine, soy sauce, sesame oil, sugar, and white pepper in a bowl.

   Noin 3 min

8. 8

   Add the chopped aspic to the pork mixture and mix gently to combine.

   Noin 2 min

   Kokin vinkki: Be careful not to mash the aspic too much.

9. 9

   Divide the rested dough into small, equal pieces.

   Noin 5 min

   Kokin vinkki: Aim for about 12-15 grams per piece for standard-sized dumplings.

10. 10

    Roll each piece of dough into a thin, round wrapper, about 8-10 cm in diameter, ensuring the edges are thinner than the center.

    Noin 10 min

    Kokin vinkki: Use a small rolling pin and rotate the dough as you roll.

11. 11

    Place a spoonful of filling in the center of each wrapper.

    Noin 5 min

12. 12

    Gather the edges of the wrapper and pleat them upwards to seal the dumpling, creating a small top knot.

    Noin 10 min

    Kokin vinkki: Moisten the edges slightly with water if they are too dry to seal.

13. 13

    Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.

    Noin 1 min

14. 14

    Arrange the xiao long bao in the steamer, leaving space between each dumpling.

    Noin 1 min

    Kokin vinkki: Do not overcrowd the steamer.

15. 15

    Steam the dumplings over high heat for 8-10 minutes, or until cooked through.

    Noin 9 min

    Kokin vinkki: The wrappers should appear translucent and the filling firm.

16. 16

    Serve immediately with a dipping sauce of black vinegar and shredded ginger, if desired.

    Kokin vinkki: Be careful when biting into them, as the soup inside will be hot!