xiao long bao

In this recipe, let me show you how to make soup dumplings at home, complete with an easy gelatin soup that ensures a satisfying soup-filled bite every time. Also, instead of kneading the dough ourselves, we can use store-bought packaged dumpling wrappers which are commonly seen. This will save us a lot of time and make the dumpling-making process more enjoyable and fun.

Soup Dumplings (Xiao Long Bao with easy gelatin soup)

gelatin gelatin

water

chicken stock

tbsp cooking wine

soy sauce

g ginger ((About 3 thin slices.))

onion

bay leaf ((Optional.))

½ tsp Szechuan red peppercorns ((Optional.))

salt

green onions ((About 2 green onions.))

1½ tbsp chopped ginger

tsp Szechuan red peppercorns ((Optional.))

pork chicken

tbsp minced ginger

¼ tsp white pepper powder

¼ tsp Szechuan red peppercorns powder ((Optional.))

dumpling wrappers

Add 2½ envelopes (17g) of knox gelatin powder and ⅓ cup of cold water to a small bowl, stir to mix well. Set aside to bloom for 3 minutes.

Add chicken stock, cooking wine, soy sauce, ginger, green onion, bay leaf, Szechuan red peppercorns, and salt to a pot. Bring to a simmer over medium high heat.

Add bloomed gelatin to the pot, stir until it&#39;s fully dissolved. Turn off the heat.

Set a fine mesh strainer over a heat resistant food storage container, strain the soup through the strainer and discard the solids.

Let the soup cool to room temperature, cover with lid or food wrap, keep in the refrigerator until it&#39;s fully set.

Prepare the gelatin soup

In a small bowl, add chopped green onions, ginger, Szechuan peppercorns, and hot water. Set aside on your countertop for 15 to 30 minutes, allowing it to cool naturally to room temperature.

Prepare the scallion ginger water

Add all the ingredients listed under &quot;Pork filling&quot; to a large mixing bowl. Use a fine mesh strainer to strain all the scallion ginger water that you prepared in the previous step into the bowl, and discard the solids.

Use a pair of chopsticks to stir the filling in one direction for at least 5 minutes until the scallion ginger water is fully absorbed by the pork and the filling turns into a sticky mass.

Unmold the soup gelatin you&#39;ve prepared in previous step to a large cutting board, casually chop it into small fingernail-size pieces.

Add the chopped soup gelatin to the large mixing bowl, evenly mix all the filling ingredients together with a spatula.

Prepare the filling

Take a dumpling wrapper and place it on one hand, using your other hand to dip a finger into a small bowl of cold water, and run it along the edge of the dumpling wrapper. Apply water to the edges of the wrapper on both sides.

Spoon about 1 tbsp of filling to the center of the wrapper. Use your dominant hand to crimp the edges of the wrapper together, working from one end to the other. Pleat the edges by folding and pinching them together. You can leave a small opening at the top like what I did. Or pinch the top of the dumpling to seal it closed. Repeat this process until all the filling has been used.

Fill a large pot with about an inch of water and place a steaming rack inside. The water should be below the level of the rack. Place the soup dumplings on a plate lined with parchment paper. Place the plate on the steaming rack. Cover the pot with a lid.

Set a 15 minutes timer, turn on the stove to medium high. Once the water in the pot is boiling, reduce the heat to medium low. When the timer goes off, turn off the heat and open the lid. In this way, we can make sure that the filling is fully cooked and the dumpling wrappers won&#39;t break during the steaming process.

Serve the soup dumplings hot with your favorite dipping sauce. For example, you can mix 2 tbsps of rice vinegar, 1 tbsp of soy sauce, ¼ tsp of sesame oil or chili oil, and ¼ tsp of sugar.

Wrap and steam the soup dumplings

https://mediavine-res.cloudinary.com/video/upload/t_original/v1680466166/xsjqi7z7xats7zxkclqt.mp4

Soup dumplings, also known as xiao long bao, are a type of Chinese steamed dumpling that are popular for their delicate, thin skin and flavorful, savory soup filling. When you bite into a soup dumpling, you will be surprised with a burst of hot soup that perfectly complements the tender and juicy meat filling.

Soup Dumplings (xiaolongbao)

Xiao long bao is the most delicate Chinese dim sum on earth. It has a delicate skin with the savory meat filling and a high umami soup holding within the pleated pouch. You will be amazed by the treasure elixir oozing from the paper-thin skin when you poke it gently with the chopsticks. Dip the pouch into the vinegar-soy-ginger sauce and stuff into your mouth gluttonously, the feeling is like halfway to paradise.

Xiao Long Bao - How to make it at home

1.5kg (3 pounds) chicken bone (or 1 medium size chicken)

chicken feet

Water

ginger

scallion,

white peppercorns

scallions,

ginger,

(5 fl oz) ml of water

(14 oz) pork butts (refer to note for alternative)

tbsp ginger-scallion extract

tsp sugar

tbsp light soy sauce

tsp white pepper

tsp Shaoxing wine (optional)

tsp sesame oil

aspic (from A)

(10.5 oz) all-purpose flour

tbsp Zhenjiang vinegar

tbsp ginger

Place the bone in a stockpot filled with...

Place the bone in a stockpot filled with cold water enough to submerge all the bones.  Add the ginger slice and scallion sections, salt, and the peppercorns.

Bring the water to boil, remove the scum....

Bring the water to boil, remove the scum. Simmer for one hour. Add the chicken feet. Simmer over low heat for two hours.

Remove the bones. Filter the chicken broth. Refrigerate...

Remove the bones. Filter the chicken broth. Refrigerate overnight. Cut the aspic into small pieces.

Prepare the ginger-scallion extract by boiling (B) for...

Prepare the ginger-scallion extract by boiling (B) for 3 minutes. Drain. Combine (C) except the aspic. Mix it very well until the meat fully absorbs the liquid.

Add the aspic and mix well. Refrigerate for...

Add the aspic and mix well.  Refrigerate for half an hour.

Mix the all-purpose flour, salt, and water in...

Mix the all-purpose flour, salt, and water in a bowl. Mix until it picks up all the flour in the bowl. Cover and rest for ten minutes. Roll out the dough into a long rectangle, then roll up like forming a Swiss roll. Turn ninety degrees and roll out again. Repeat five times. Cover and let it rest for ten minutes,

Repeat the rolling and resting step three times....

Repeat the rolling and resting step three times. Cut the dough into 8g to 10g portions. Flatten each portion with your palm to form a circle. Roll out the skin with a rolling pin to form a circle. The center should be thicker, and the edges should be thinner.

Scoop some filling to the center of the...

Scoop some filling to the center of the skin. Press the filling lightly so that it adheres to the skin for easy handling. Seal the filling inside the skin by making multiple pleats as shown in the video.

Place a wet cloth in the steamer. Arrange...

Place a wet cloth in the steamer.  Arrange the xiao long bao on it.  Leave some space in between each bao.

Cover and steam over medium to high heat...

Cover and steam over medium to high heat for about eight to ten minutes.  Serve hot with the dipping sauce.

Mix the vinegar, sesame oil and light soy...

Mix the vinegar, sesame oil and light soy sauce and add some finely julienned ginger right before serving.

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