Description
Delicate Shanghai-style xiao long bao dumplings invite culinary adventurers into a world of delicate soup-filled pockets with thin, translucent wrappers. Skilled hands craft these delightful parcels, promising you an authentic taste of Chinese dim sum magic.
Ingredients
Scale
Meat:
- 8 ounces (226 grams) fatty ground pork
Broth and Jelly:
- 2.5 to 3 pounds (1.1 to 1.4 kilograms) chicken backs and necks
- 2.5 centimeters (1 inch) ginger, sliced
- 4 green onions, chopped into 8 centimeters (3 inches) pieces
Seasonings and Aromatics:
- 1 tablespoon light soy sauce
- 4 teaspoons Shaoxing wine (or dry sherry)
- 1 tablespoon grated ginger
- 4 green onions, finely minced
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon white pepper
Wrapper Ingredients:
- 120 grams (2/3 cup plus 2 tablespoons) all-purpose flour
- 35 grams (2 tablespoons plus 1 teaspoon) hot water
- 25 to 30 grams (about 2 tablespoons) cold water
- Pinch of salt
Cooking and Other Ingredients:
- 1 tablespoon vegetable oil
Dipping Sauce:
- Chinkiang vinegar
- Ginger, very thinly sliced
Instructions
- Craft the gelatinous chicken broth a day in advance by roasting chicken backs with aromatics at 400°F for approximately 50 minutes, extracting rich, concentrated flavors. Strain and refrigerate until solidified, then delicately dice the resulting gelatin.
- Create dumpling dough by blending flour and salt, gradually introducing hot and cold water. Knead until achieving a smooth, elastic consistency, then allow the dough to rest and relax for three-quarters of an hour.
- Develop the pork filling by infusing ginger with hot water, then combining with ground meat, seasonings, and aromatics. Thoroughly mix until the texture becomes cohesive and slightly tacky, incorporating the chilled chicken gelatin and finely chopped green onions.
- Transform the rested dough into thin, delicate wrappers by rolling and portioning. Carefully place a small portion of filling in the center of each wrapper, skillfully pleating and sealing while maintaining a small aperture at the summit.
- Prepare a steamer lined with cabbage leaves or parchment paper. Gently position the assembled dumplings and steam over vigorously boiling water for 8-10 minutes, ensuring thorough cooking.
- Present the xiao long bao immediately, accompanied by a zesty dipping sauce crafted from aged Chinkiang vinegar and delicately sliced ginger, ready to be savored.
Notes
- Chill the chicken jelly thoroughly to ensure it sets perfectly, creating those signature liquid-filled pockets inside the dumpling.
- Use cold water when kneading dough to prevent gluten development, resulting in more tender and delicate wrappers.
- Keep dumpling wrappers thin and uniform by rolling them gently with consistent pressure, avoiding tears during pleating.
- Maintain a consistent filling temperature and avoid overmixing to prevent the meat from becoming tough and compact.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 60 mg