Xiao Long Bao
Impress your guests with this intricate steamed Chinese soup dumpling with an element of surprise when you bite into it!
Let's start cooking!
Step 1 - Make aspic (jelly with meat stock)
- In a saucepan, heat stock until it boils, then gradually mix in gelatin in batches and stir until completely dissolved.
- Pour out into a tray or container to cool down.
Step 2 - Chill and chop up aspic
- Place aspic in the chiller for at least 2 hours.
- When the aspic is firm and set, chop it into small cubes.
Step 3 - Make meat filling
- In a bowl, mix minced chicken, egg, ½ Tsp salt, 3 Tbsp light soy sauce, minced ginger, 2 Tsp sesame oil and chopped aspic until well combined. Set aside.
Step 4 - Make dough
- Dissolve ½ tsp salt in 340 ml warm water.
- Mix salted water into flour to form a soft dough.
- Knead dough with 1 Tbsp oil. Cover dough in plastic wrap and leave in warm place to rest for 30 minutes.
Step 5 - Knead dough
- Transfer to a lightly floured surface and knead for 10 minutes, adding more flour as needed to prevent sticking, until dough is soft, smooth, and slightly sticky.
- Divide dough into 4 equal pieces. Working with 1 piece at a time and keeping other pieces covered with plastic wrap, roll out dough with your palms to make long ropes.
Step 6 - Flatten dough to make dumpling wrapper
- Divide dough into 20 g balls and flatten with a rolling pin, about 6 cm in diameter.
Step 7 - Fill and fold dumpling
- Spoon ½ to 1 Tbsp filling in the middle of dumpling wrapper.
- Using fingertips on one hand, gently pull and stretch wrapper outward before bringing it in to meet opposite fingers.
- Carefully fold stretched area in on itself, creating a pleat. Pinch to seal pleat and repeat until dumpling is completely sealed.
- Lay parchment paper on the bottom of steamer basket and place dumplings over. Steam for 15 to 20 minutes.
Make dipping sauce and serve!
In a sauce dish, add 1 Tbsp black vinegar with finely sliced ginger. Serve dumplings in steamer basket with dipping sauce on the side.