Xiao Long Bao (Soup Dumplings)

• porsiyonlar: 4

Malzemeler

Dumpling wrappers:

- 150g all purpose flour

- pinch of salt

- 75ml cold water

Filling:

- 280g minced pork leg + lard (70% lean : 30% fat)

- 1 tsp. salt

- 1/2 tsp. pepper

- 1 1/2 tsp. soy sauce

- 1 1/2 tsp. sesame oil

- 70ml ginger and scallion water (blend 20g fresh scallions and 20g washed ginger with skin in 100ml water, strain out solids)

- 185g broth jelly

Dipping sauce:

- 1 : 3 ratio of rice vinegar to soy sauce

- very finely julienned ginger

Yöntemler

***Preparing the gelled stock the night before***

Method 1: Add 15g of sheet gelatin into 200g of chicken stock to make gelled chicken stock.

Method 2: Blanch and wash 600g of hog skin. Scrape off the fat on the skin and wash the skin again. Add 1.8l of water, 1 scallion, 3 slices of ginger, and 1 tablespoon of rice wine into a hot pot. Bring to a boil, and turn the heat to low, allowing to simmer for at least 1.5h. Filter the stock to remove all the solid ingredients. Refrigerate until a hog skin gel is formed.

Making the dough:

1. Mix the salt into the all-purpose flour. Add the cold water, and stir until loosely mix slightly.

2. Knead the dough on a countertop until until it becomes smooth and glossy, or until non of your hands, counter or dough feels sticky. Wrap the dough in cling film. Allow to rest for 20 minutes.

Preparing the filling:

3. Mix 7:3 ratio of lean pork leg with lard. Add salt, and stir until a sticky paste is formed. Sequentially add sugar, pepper salt, soy sauce, and sesame oil. Stir until thoroughly mixed. Stir in scallion and ginger water and mix well. Lastly, blend in the gelled stock and freeze for 40 minutes.

Dividing the dough and fold the filling into the dough skin:

4. Divide the dough into equal portions of 6-8g (depending on how skilled you are at folding). Using a rolling pin, roll each portion into a circular dough skin with a 9-10cm diameter. Each dough skin should be slightly thicker at the center than along the periphery.

5. Put 18g of filling on each dough skin. Place at the front end of the left hand, and use the thumb and index finger of the right hand to wrap the dough skin around the filling by crimping the dough skin along its circumference in a counterclockwise direction with a pushing, pinching, and pulling action. Close the opening securely to complete the making of a xiaolongbao.

6. Put into a hot bamboo steamer and steam for 7 minutes. Serve with dipping sauce while still hot.