Soup Dumplings (Xiao Long Bao)
Equipment
Ingredients
Dough
all-purpose flour (room temperature)
300 g
hot water
150 ml
salt
3 g
Filling
ground pork
400 g
fresh ginger (minced)
15 g
garlic (minced)
10 g
green onion (finely chopped)
30 g
soy sauce
15 ml
sesame oil
10 ml
black pepper
2 g
Aspic (Soup Jelly)
chicken broth
200 ml
gelatin powder
10 g
Instructions
Prepare the dough
Mix flour, salt, and gradually add hot water to form a smooth dough.
Knead and rest the dough
Knead dough until smooth, cover, and let rest for 30 minutes.
Make the aspic
Dissolve gelatin in warm chicken broth and refrigerate until set.
Prepare the filling
Mix ground pork with ginger, garlic, green onion, soy sauce, sesame oil, and pepper.
Combine filling with aspic
Chop the set aspic into small pieces and mix into the meat filling.
Roll out the wrappers
Divide dough into small balls, roll each into a thin circle.
Fill and pleat the dumplings
Place a spoonful of filling in each wrapper and pleat the edges to seal.
Steam the dumplings
Place dumplings in a steamer lined with parchment and steam for 10 minutes.
Original recipe
Storage
Best eaten fresh. Freeze uncooked dumplings on a tray, then transfer to a bag.
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