Xiao Long Bao (Soup Dumplings)

下ごしらえ

材料

作り方

手順

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.

   約10 分

   調理のヒント： 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.

   約5 分

3. 3

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

   約1 分

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.

   約1 時間

   調理のヒント： 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.

   約2 分

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.

   約4 時間

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.

   約5 分

   調理のヒント： 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.

   約10 分

9. 9

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

   約30 分

   調理のヒント： 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.

    約5 分

11. 11

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

    約3 分

    調理のヒント： 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.

    約7 分

13. 13

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

    約5 分

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.

    約25 分

    調理のヒント： 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.

    約30 分

    調理のヒント： 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.

    約5 分

    調理のヒント： 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.

    約10 分

    調理のヒント： 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.

    約2 分

19. 19

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

    約1 分

    調理のヒント： Be careful when eating, as the soup inside will be very hot.