Xiao Long Bao (Soup Dumplings)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   First, make the aspic. Place the pork skin in a pot, cover with water, bring to a boil, and cook for 5 minutes to clean it.

   Oko 10 min

   Napomena kuhara: Blanching removes any impurities from the pork skin for a cleaner tasting broth.

2. 2

   Drain the blanched pork skin and rinse under cold water. Use a knife to scrape any excess fat from the underside.

   Oko 5 min

3. 3

   Return the cleaned skin to the pot with fresh water, sliced ginger, and scallions.

   Oko 1 min

4. 4

   Bring the pot to a boil, then reduce the heat to a low simmer. Cover and cook for 1-2 hours until the skin is very soft and the broth is rich and slightly sticky.

   Oko 1 h

   Napomena kuhara: The longer you simmer, the more collagen will be extracted, resulting in a firmer aspic.

5. 5

   Strain the broth through a fine-mesh sieve into a shallow container, discarding the solids.

   Oko 2 min

6. 6

   Let the broth cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until it sets into a firm gel.

   Oko 4 h

7. 7

   To make the dough, place the flour in a large bowl. Gradually pour in the hot water while stirring with chopsticks until a shaggy dough forms.

   Oko 5 min

   Napomena kuhara: Using hot water helps to create a soft, pliable dough that's easier to roll thinly.

8. 8

   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   Oko 10 min

9. 9

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

   Oko 30 min

   Napomena kuhara: Resting the dough allows the gluten to relax, making it easier to roll out.

10. 10

    While the dough rests, prepare the filling. In a medium bowl, combine the ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, grated ginger, and chopped scallions.

    Oko 5 min

11. 11

    Mix the filling vigorously in one direction until it becomes sticky and paste-like.

    Oko 3 min

    Napomena kuhara: This develops the proteins in the meat, giving the filling a bouncier texture.

12. 12

    Take the firm aspic from the refrigerator, finely dice it, and gently fold it into the pork mixture. Refrigerate the filling until ready to use.

    Oko 7 min

13. 13

    Divide the rested dough into 24 equal pieces. Keep the pieces covered to prevent them from drying out.

    Oko 5 min

14. 14

    On a lightly floured surface, roll one piece of dough into a thin, 10cm (4-inch) wrapper, keeping the edges thinner than the center.

    Oko 25 min

    Napomena kuhara: A thicker center prevents the wrapper from breaking when filled and steamed.

15. 15

    Place about a tablespoon of filling in the center of the wrapper. Carefully pleat the edges of the wrapper up and around the filling, pinching them together at the top to seal.

    Oko 30 min

    Napomena kuhara: Aim for at least 16-18 pleats for a traditional look. Ensure the top is sealed tightly to prevent soup from leaking.

16. 16

    Place the finished dumplings in a steamer basket lined with napa cabbage leaves or parchment, leaving space between each one.

    Oko 5 min

    Napomena kuhara: The liner prevents the delicate dumpling skins from sticking to the steamer.

17. 17

    Bring water to a boil in a pot or wok beneath the steamer. Place the steamer on top, cover, and steam over high heat for 8-10 minutes.

    Oko 10 min

    Napomena kuhara: The dumplings are done when the wrappers are slightly translucent.

18. 18

    While the dumplings steam, mix the black vinegar, soy sauce, and julienned ginger in a small bowl to create the dipping sauce.

    Oko 2 min

19. 19

    Carefully remove the dumplings from the steamer and serve immediately with the dipping sauce.

    Oko 1 min

    Napomena kuhara: Be careful when eating, as the soup inside will be very hot.