AppetizerMain Course

Xiao Long Bao (Soup Dumplings)

Name: Xiao Long Bao (Soup Dumplings)
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 7 h
Yield: 4 porții
Cuisine: chinese
Ingredients: 250 g pork skin; 1.000 ml water for aspic; 20 g ginger sliced; 2 buc. scallion cut into thirds; 250 g all-purpose flour; 120 ml hot water around 70°C / 160°F; 300 g ground pork 20-30% fat; 200 g soup aspic finely diced; 2 lingură soy sauce; 1 lingură shaoxing wine; 1 linguriță sesame oil; 1 linguriță sugar; 0,5 linguriță white pepper ground; 1 lingură ginger finely grated; 2 lingură scallion finely chopped; 4 lingură black vinegar; 2 lingură soy sauce; 1 lingură ginger julienned; 8 buc. napa cabbage leaf or parchment paper circles (opțional)

A classic Chinese dumpling filled with a savory pork mixture and a rich, hot broth that melts upon steaming. These delicate parcels require patience to assemble but are a deeply rewarding appetizer or main course.

O rețetă originală de Forkin

Durată totală: 7 ore
Porții: 4
Dificultate: Dificilă

Informații despre alergeni: poate conține gluten, susan, soia, boabe de soia și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

Aspic

250 gpork skin
1.000 mlwater, for aspic
20 gginger, sliced
2 buc.scallion, cut into thirds

Dough

250 gall-purpose flour
120 mlhot water, around 70°C / 160°F

Filling

300 gground pork, 20-30% fat
200 gsoup aspic, finely diced
2 lingurăsoy sauce
1 lingurăshaoxing wine
1 lingurițăsesame oil
1 lingurițăsugar
0,5 lingurițăwhite pepper, ground
1 lingurăginger, finely grated
2 lingurăscallion, finely chopped

Dipping Sauce

4 lingurăblack vinegar
2 lingurăsoy sauce
1 lingurăginger, julienned

Ingrediente

8 buc.napa cabbage leaf, or parchment paper circles(opțional)

Ustensile

shallow container · bamboo steamer · rolling pin · fine-mesh sieve · large bowl · large pot · cutting board · knife

Mod de preparare

Pas cu pas

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.
Aproximativ 10 min.
Nota bucătarului: Blanching removes any impurities from the pork skin for a cleaner tasting broth.
2
Drain the blanched pork skin and rinse under cold water. Use a knife to scrape any excess fat from the underside.
Aproximativ 5 min.
3
Return the cleaned skin to the pot with fresh water, sliced ginger, and scallions.
Aproximativ 1 min.
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.
Aproximativ 1 oră
Nota bucătarului: The longer you simmer, the more collagen will be extracted, resulting in a firmer aspic.
5
Strain the broth through a fine-mesh sieve into a shallow container, discarding the solids.
Aproximativ 2 min.
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.
Aproximativ 4 ore
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.
Aproximativ 5 min.
Nota bucătarului: Using hot water helps to create a soft, pliable dough that's easier to roll thinly.
8
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Aproximativ 10 min.
9
Cover the dough with a damp cloth and let it rest for 30 minutes.
Aproximativ 30 min.
Nota bucătarului: Resting the dough allows the gluten to relax, making it easier to roll out.
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.
Aproximativ 5 min.
11
Mix the filling vigorously in one direction until it becomes sticky and paste-like.
Aproximativ 3 min.
Nota bucătarului: This develops the proteins in the meat, giving the filling a bouncier texture.
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.
Aproximativ 7 min.
13
Divide the rested dough into 24 equal pieces. Keep the pieces covered to prevent them from drying out.
Aproximativ 5 min.
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.
Aproximativ 25 min.
Nota bucătarului: A thicker center prevents the wrapper from breaking when filled and steamed.
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.
Aproximativ 30 min.
Nota bucătarului: Aim for at least 16-18 pleats for a traditional look. Ensure the top is sealed tightly to prevent soup from leaking.
16
Place the finished dumplings in a steamer basket lined with napa cabbage leaves or parchment, leaving space between each one.
Aproximativ 5 min.
Nota bucătarului: The liner prevents the delicate dumpling skins from sticking to the steamer.
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.
Aproximativ 10 min.
Nota bucătarului: The dumplings are done when the wrappers are slightly translucent.
18
While the dumplings steam, mix the black vinegar, soy sauce, and julienned ginger in a small bowl to create the dipping sauce.
Aproximativ 2 min.
19
Carefully remove the dumplings from the steamer and serve immediately with the dipping sauce.
Aproximativ 1 min.
Nota bucătarului: Be careful when eating, as the soup inside will be very hot.

Păstrează gustul bun

Păstrare

Store uncooked dumplings in a single layer in the freezer; store cooked dumplings in an airtight container in the refrigerator.

Reîncălzire

Re-steam cooked dumplings in a steamer for 3-5 minutes until hot throughout.