Xiao Long Bao (Soup Dumpling)
An easy recipe on how to make soup dumplings.
Servings: 20 dumplings
- 150 g AP flour
- 75 ml hot water
- 1 tbsp vegetable oil
- Pinch of salt
- 300 g ground pork
- 1 tbsp soy sauce
- 1 tbsp Chinese wine
- 1 tsp sesame oil
- 1 tsp sugar
- Pinch of salt
- 2 tbsp ginger minced
- 1 spring onion diced
- 200 g broth jelly
- 250 ml chicken broth
- 15 g flavorless gelatin powder
- 1/2 tsp sugar
- Soy sauce
- Ginger thinly cut
Place flour in a bowl. Add the oil then the hot water.
Mix until it becomes a dough and knead until the dough is well mixed.
Put a damp cloth on top and rest for 45 minutes.
Mince the ginger and spring onion.
Mix all the seasoning ingredients with the pork.
Refrigerate until ready to use.
Heat up the chicken broth until it simmers. Broth can be bought or made from the khao piek broth.
Mix gelatin powder and sugar then stir into simmering broth.
Pour it in a bowl and refrigerate until it becomes a jelly. It will take about 1 hour.
Dice it up and mix with the pork.
Lightly flour the working table and roll out 6 gram balls and flatten them to 7cm discs. It will be very thin and try to keep the middle of the disk thicker than the outside.
Put 16 grams of the ground pork mixture on the disks.
Wrap the dough using pleats in one direction. The dominant hand will hold the pleats and stay in one place while the non-dominant hand turns the dumpling. There should be a small bellybutton looking hole near the end of the fold.
Put it in a bamboo basket and steam for 6 minutes.
Mix the vinegar and soy sauce together with thin slices of ginger and enjoy!