Xioalongbao

Xiaolongbao
Yield
4 servings
Yield
4 servings
Xiaolongbao
Yield
4 servings
Yield
4 servings
Ingredients
Broth
  • 2tablespoons ham or baconrough chop
  • 1tablespoon gingerrough chop
  • 1each green onionsliced thin
  • 2 cupscups chicken stockuse 2 teaspoons chicken base if needed
  • 1 1/2 teaspoons gelatin
Dough
  • 4.2ounces Bread flour240 grams
  • 2.1 ounces ap flour120 grams
  • 7tablespoons boiling water
  • 1.5teaspoons oil
Filling
  • 1pound ground porkfattier preffered
  • 2stalks green onionssliced thin
  • 2tablespoons fresh gingerminced
  • 1tablespoon cilantrochoppped
  • 2tablespoons Shaoxing rice wine
  • 1tablespoon sesame oil
  • 2teaspoons soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon white pepper
  • 2 teaspoons salt
  • 1 teaspoon white pepper
Yield:
Instructions
Broth
  1. Place all the ingredients EXCEPT the gelatin into a sauce pot and simmer for 10 minutes. After 10 minutes take off heat and set aside.
  2. While broth is simmering. sprinkle 1.5 teaspoons of gelatin over 1/4 cup cold water and let it "bloom" for 10 minutes.
  3. After the gelatin has "bloomed" for 10 minutes pour into the chicken broth and stir to dissolve.
  4. Once dissolved, season with salt and pour broth into a large shallow container. This will help it cool down faster. Place container into the refrigerator until the broth has turned to gelatin.
Dough
  1. Place flour and a pinch of salt into a food processor and turn on. While spinning, slowly pour the hot water and oil into the food processor until the all the oil and water is added.
  2. Stop the machine and pull out the dough. Knead for 5 minutes, the wrap in plastic wrap and set aside until ready to use.
Filling
  1. Place all the ingredients in a bowl, season with salt and white pepper, and mix well (don't forget to fold in the gelatin broth).
  2. At this point you take a small amount of filling and cook it to check for salt and other flavors. Adjust seasonings as needed.
Roll Dough/Fill/Steam
  1. Tear off a small piece of dough, about the size of a golf ball. Using a rolling pin or the Kitchen Aid attachment, roll the dough out to 1/16 inch or to # 5 on the Kitchen Aid.
  2. Once all the dough is rolled, take an individual piece and hold it in between your fingers and thumb, making a cup. Place 1 to 1 1/2 tablespoons filling into the center and fold all the side upwards to meet in the middle. Pinch to seal the dough.
  3. Once the dumplings have been made pour water into a wok with the water coming up 2 inches from the bottom. Turn on high and bring to a boil.
  4. Meanwhile take a piece of cabbage and lay it on the bottom of a steamer basket. Next place the dumplings on the cabbage and cover with top. Place the steamer basket into the wok and steam for 10 to 12 minutes or until the filling is cooked to a minimum internal temperature of 165 degrees.
  5. Eat dumplings with Chinese black vinegar.