Steamed Pork Soup Dumplings (Xiao Long Bao)
These delicate steamed pork soup dumplings feature a savory pork filling encased in a thin wrapper, with a burst of flavorful broth released upon the first bite. The key to their juicy interior is a gelatinized stock that melts during steaming.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 1 t 40 min
- Annoksia
- 4
- Vaikeustaso
- Vaikea
Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, seesami, soija, soijapavut ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
filling
- 300 gpork shoulder, ground
- 200 ggelatinized pork stock, chilled, diced
- 1 rklginger, finely grated
- 1 rklsoy sauce
- 1 rklshaoxing wine
- 1 tlsesame oil
- 0,5 tlsalt
- 0,5 tlsugar
- 0,25 tlwhite pepper
wrapper
- 200 gall-purpose flour
- 100 mlwater, hot, about 80°C
for serving
- 1 kplginger, julienned
- 2 rklChinkiang black rice vinegar
Välineet
bamboo steamer · grater · rolling pin · pot · mixing bowls · knife
Valmistusohje
Vaihe vaiheelta
- 1
Prepare the dough for the wrappers by combining the all-purpose flour in a bowl with hot water, mixing with chopsticks until shaggy.
Noin 2 min
- 2
Knead the dough on a clean surface for about 5-7 minutes until smooth and elastic.
Noin 7 min
Kokin vinkki: The dough should be soft but not sticky.
- 3
Cover the dough with a damp cloth and let it rest for at least 30 minutes while you prepare the filling.
Noin 30 min
Kokin vinkki: Resting helps relax the gluten, making the dough easier to roll.
- 4
In a large bowl, combine the pork shoulder, finely grated ginger, soy sauce, shaoxing wine, sesame oil, salt, sugar, and white pepper.
Noin 2 min
- 5
Stir the filling mixture in one direction for 2-3 minutes until it becomes sticky and cohesive.
Noin 3 min
Kokin vinkki: This develops the protein and gives the filling a better texture.
- 6
Fold in the diced gelatinized pork stock into the pork mixture, mixing gently until just combined.
Noin 1 min
Kokin vinkki: Handle gently to keep the stock from melting.
- 7
Divide the rested dough into four equal portions, then roll each portion into a long log, about 2 cm in diameter.
Noin 2 min
- 8
Cut each log into 10-12 small pieces, then flatten each piece into a small disc with your palm.
Noin 3 min
- 9
Using a small rolling pin, roll each disc into a thin, round wrapper, about 8-10 cm in diameter, with slightly thicker edges than the center.
Noin 15 min
Kokin vinkki: Dust with a little flour if needed to prevent sticking.
- 10
Place about one tablespoon of filling in the center of each wrapper.
Noin 1 min
- 11
Gather the edges of the wrapper and pleat them together to seal the dumpling, creating a small top knot.
Noin 15 min
Kokin vinkki: Aim for at least 18 pleats for a traditional look.
- 12
Line a bamboo steamer basket with parchment paper or cabbage leaves to prevent sticking.
Noin 1 min
- 13
Arrange the dumplings in the steamer basket, leaving a small space between each.
Noin 1 min
Kokin vinkki: Do not overcrowd the steamer.
- 14
Steam the dumplings over rapidly boiling water for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.
Noin 10 min
Kokin vinkki: The soup inside will be very hot.
- 15
While the dumplings are steaming, prepare a dipping sauce by combining the julienned ginger and chinkiang vinegar.
Noin 1 min
- 16
Carefully remove the steamed dumplings from the basket and serve immediately with the dipping sauce.
Kokin vinkki: Eat them while they are hot to enjoy the soup inside.
Säilytä hyvänä
Cooked xiao long bao are best eaten fresh; leftovers can be stored in an airtight container.
Reheat gently in a steamer for a few minutes until warmed through.