Soup Dumplings (Xiao Long Bao)

From the table of Chef Li

Servings: about 20 Xiao Long Baos Time: 1 hrs

Ingredients

WRAPPERS

125 Gram(s) 125g all purpose flour

70 Gram(s) 70g water in room

temperature

1/4 Teaspoon(s) 1/4 teaspoon salt

FILLING

200 Gram(s) ground pork

1/2 Tablespoon(s) cooking oil, optional

1/2 Tablespoon(s) ginger, minced

2 Tablespoon(s) spring onions, minced

1/2 Teaspoon(s) salt

1/2 Tablespoon(s) light soy sauce

1/2 Tablespoon(s) Chinese cooking wine

1/2 Teaspoon(s) white sugar

1 Teaspoon(s) corn starch

1/2 Teaspoon(s) sesame oil

1/4 Teaspoon(s) white peppercorn

powder (optional)

100 Gram(s) chicken jelly cubes (pre-

made at home, see the separate recipe)
DIPPING SAUCE Directions
2 Tablespoon(s) Chinkiang vinegar
1. Place the flour and salt in a mixing bowl
1/2 Tablespoon(s) light soy sauce
and gradually add in the water; mix it with
(optional)
a fork or chopsticks.
10 strips sliced ginger
2. Use your fingers to bring the mixture
together and make a dough. Knead the
dough on a lightly floured surface for
about 6 minutes till it is smooth. Cover
the bowl with clingy film or a plastic bag.
Rest for 20-30 minutes.

3. In the meantime, place the minced pork in

a bowl. Add the cooking oil (optional) and
stir in the same direction. Combine with
the rest of the ingredients except chicken
jelly and stir all in one direction till all
ingredients are well mixed.

4. To make the wrapper, cut the dough into

3 equal pieces. Roll one piece into a long
snake of about ½ inch in diameter and cut
into 8 equal pieces (each piece weighs
about 6-7 gram), cover the dough pieces
with a damp cloth; roll one piece into a
ball and press it down as a disc and roll it
out into a circle about a diameter of 3
inches– edges are thinner than the center
as this has to hold the filling.

5. Place a half tablespoon of filling in the

center of the wrap and add 1 chicken jelly
cube. Fold the edges to the center while
twisting so the bao is completed sealed.
You should aim to achieve 20-24
folds/pleats for one single Bao.

6. To cook, bring the water in the steamer

Cooking Classes | Team Building | Catering cozymeal.com

 pot to a boil, place parchment paper into
the steam basket, then add the Xiao Long
Bao onto the parchment paper, cover it
with a lid and steam over high heat for 8
to 10 minutes.

7. Serve the Xiao Long Bao with dipping

sauce.

Additional Notes

Source

Recipe content created by Chef Li and distributed by Cozymeal.

Cooking Classes | Team Building | Catering cozymeal.com